Shiitake, Tofu and Broccoli Pad Thai
Here’s another one from Chef Chloe. This pad thai is flavorful and beautiful in presentation. I’ve made a couple of adjustments to her original recipe in order to make it a little less tangy and a little more sweet… the way we like pad thai in our house.
Cook a 14-oz package of rice noodles, following the instructions on the box. I used the Thai Kitchen brand found at Whole Foods. In the last couple of minutes of the noodles soaking, add some broccoli florets so they cook to tender but still firm.
In a bowl, whisk together 8 tbsp brown sugar, 5 tbsp lime juice, 1 tbsp water, 8 tbsp soy sauce and 2 tsp tomato paste.
In pan, saute sliced shiitake mushrooms and baked tofu slices (I used Wildwood brand) in oil with 2 cloves of minced garlic, until browned. Add in cooked noodles and broccoli then pour sauce over the entire thing and toss to coat.
Top with crushed peanuts as garnish. Cilantro would work nicely too.