The pad Thai on their menu was one of the most delicious meals I’ve ever eaten. After I took the first bite, my only thought was, “I’ve got to steal this.” It was so good, I just wanted to make it for myself every day. As I ate the dish, I made mental notes about the ingredients and flavors. What we have below is a pad Thai that I created based on my memories of the one at MOzen. No, it’s not as good (that would be impossible) but this could be the world’s second best<\/em> pad Thai. \ud83d\ude42<\/p>\n Makes 3-4 servings<\/em><\/strong><\/p>\n The perfect pad Thai sauce should hit your tongue with notes of sweetness, then acidity, and then spiciness in that order. This sauce does a great job of developing those flavors. Simply combine all the ingredients (except the seaweed) into a saucepan and warm on low heat. It doesn’t need to be cooked, just warmed to incorporate all the flavors.<\/p>\n Finally, you can optionally add a sheet of seaweed into the sauce for 30 seconds to give it a mildly fishy flavor. Traditional pad Thai requires fish sauce, which is obviously out of the question for a plant-based version. But adding seaweed is a perfect substitute. It doesn’t take long, though, simply dip the sheet into the sauce until it wilts, then remove and discard it.<\/p>\n This sauce can easily be made ahead of time and it keeps well in the refrigerator for several days.<\/p>\n Begin heating a large pot of water for the rice noodles. Meanwhile, chop all the vegetables into rounds. For the asparagus, cut off the tips and use them whole, but thinly slice the stalks (much like you would a green onion). Heat a wok or large skillet for the vegetables with one tablespoon of peanut oil and begin stir frying them over medium heat.<\/p>\n Heat a smaller skillet with another tablespoon of peanut oil for the tofu. While the pan is warming, slice the tofu into 1\/4 inch squares and use paper towels to thoroughly squeeze out all remaining water. (see my How to Cook Tofu<\/a> tutorial for more info on properly cooking tofu). Then, slice these squares into thin strips and add them to the hot skillet to brown.<\/p>\n When the pot of water for the rice noodles is boiling, remove it from the heat and add the noodles. They should take only about 5 minutes to cook in the hot water. When they’re becoming soft, drain the water and add the rice noodles into the wok with the veggies. Pour in the pad Thai sauce and the golden tofu. Toss everything together and let the flavors mingle for about 5 minutes.<\/p>\n When everything is coming together in the wok, squeeze the juice of 1-2 limes over the top and add 1\/4 cup chopped cilantro, toss again, and transfer to serving plates\/bowls. Sprinkle peanuts over the top of the bowls, add a sprig of cilantro, and garnish with more bean sprouts and a lime wedge.<\/p>\n![\"Vegetarian](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/06\/VegetarianPadThai.jpg\")
<\/p>\nPad Thai Sauce Recipe<\/h3>\n
Ingredients:<\/h4>\n
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Pad Thai Recipe<\/h3>\n
Ingredients:<\/h4>\n
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Step One: The Veggies<\/h4>\n
![\"Pad](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/06\/PadThaiVeggies.jpg\")
<\/p>\nStep Two: The Tofu<\/h4>\n
![\"Pad](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/06\/PadThaiTofu.jpg\")
<\/p>\nStep Three: The Noodles<\/h4>\n
Step Four: The Finish<\/h4>\n
![\"Vegetarian](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/06\/VegetarianPadThaiClose.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"