Pad Thai, Modified

Aaron and I both LOVE Pad Thai with tofu, particularly as take-out from Thai Basil along 18th Ave. in Uptown when we are feeling much too lazy to cook anything. We sometimes pretend that it's healthy (because there's tofu), but it's clearly not. Last night was not a lazy night, however, and we felt like making something fairly healthy.


We frequently make our own healthier version of Pad Thai at home, using this Whole Foods recipe. Pad Thai is an excellent dish for us to cook together because while I chop all the ingredients, Aaron likes to stir-fry on the wok. Last night, we diverted from our usual recipe and decided to make our very own version of Pad Thai -- let's call it Coconut Pad Thai -- with the random ingredients we had on hand. And it turned out even more delicious than expected! Top Chef here we come. ;)

Coconut Pad Thai

• 1/2 package of Annie Chun's Pad Thai Brown Rice Noodles
• 1 package of extra firm tofu, cubed
• 3 heads of baby bok choy, stems and leaves separated and chopped
• 1/2 head of cabbage, coarsely chopped
• 2 cloves of garlic, finely chopped
• 1 bunch of green onions, sliced
• 1/2 c. reduced sodium soy sauce
• 2 T. amber agave nectar
• 1 t. red pepper flakes (or Sriracha)
• 2 t. freshly squeezed lemon juice
• 2 - 3 T. crushed peanuts
• 2 T. coconut oil

Soak rice noodles in a large bowl of hot water for eight to 10 minutes. After chopping, steam cabbage and baby bok choy for about five minutes (or until tender). Mix the soy sauce, agave nectar, red pepper flakes and lemon juice in a small bowl, set aside. Heat coconut oil on medium-high heat in a large wok. Add tofu and cook until browned (about five to seven minutes). Toss in garlic and steamed cabbage and baby bok choy. Drain noodles and add to wok. Add sauce to the wok, fully coating all ingredients. Stir-fry everything in wok for another two to three minutes. Serve and garnish with green onions and crushed peanuts. If you want a little more spice, add more Sriracha, as we do!