Pad Thai for the Princess ?

Pad Thai for the Princess ?

I am calling this “Pad Thai for the Princess” because that’s exactly what my husband says when he serves it to me. (if he is the one making it) You know my name is Keenun, but my husband, Adam, often calls me “Queenun”…lol. If he’s not calling me Queenun, then it’s usually Princess. ?? Or sometimes it’s Muffin Berry. I honestly don’t know where he gets this stuff lol. ? Anyway, whenever he makes this dish for me, he always brings it over and says, “Here’s a little Pad Thai for the Princess.” and it makes me smile. I think about that every time I am having any type of Thai food. 🙂

This is one of my favorite recipes. I have done it with the tofu many times, but I have also made it with tempeh and I have also prepared it without either….I just used extra veggies and adapted the recipe for the situation. I’ve skipped the lime (because I forgot to get one) and it was fine without it. I have had it with and without the Sriracha. It’s very filling and works for lunch or dinner. I love recipes that I can easily change to suit whatever ingredients I have on hand and this is one of those recipes for sure. ?

Okay, princes and princesses, make this Pad Thai and enjoy!

XOXO – Keenun

PS: We have a kitty named Prince Pumpkin (pictured here) and he will eat the Pad Thai noodles if you leave the bowl unattended ?


2 Servings

Pad Thai for the Princess
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  • 1 tbsp Apple cider vinegar
  • 3 ounces Brown rice noodles
  • 1 Carrot
  • 1/2 block Extra firm tofu
  • 1 1/2 cups Frozen broccoli
  • 1 1/2 cloves Garlic
  • 1/2 Lime
  • 1 1/2 tbsps Low-sodium soy sauce/tamari
  • 1 1/2 tbsps Tahini
  • 3 tbsps Water
  • Sriracha - to taste (OPTIONAL)
  • Crushed Peanuts or Cashews (OPTIONAL)


  1. Heat olive oil over medium heat in a large flat saute pan. (To make this recipe oil-free, omit the oil and use a non-stick pan.)
  2. Drain the extra firm tofu and cut into small cubes and place them in the warm pan in a single layer. Regularly flip the extra firm tofu so it doesn't stick to the pan, and so it gets an evenly golden brown cook on each side. (This will take 10-15 minutes.)
  3. Produce Prep: While the extra firm tofu is cooking, wash the carrot. With a peeler, peel the carrot lengthwise into long ribbons. Not a lot of time? Just chop up the carrots into bite-sized pieces. Peel and mince the garlic.
  4. Heat water in a pot and cook the brown rice noodles according to the directions on the box. (Don't overcook them!)
  5. After 10-15 minutes of extra firm tofu-cooking, add the frozen broccoli to the tofu pan. If you don't love raw garlic, add the garlic here! Cook for another 5 minutes, or until frozen broccoli is warm throughout. Add the carrot ribbons to the extra firm tofu right before you turn off the heat to give them a very mild cook.
  6. In a deep bowl, mix the tahini, apple cider vinegar, soy sauce, garlic (if you enjoy it raw) and water together. If you have salted tahini then you may want to decrease the soy sauce (and increase water by that amount) so the dressing doesn't come out too salty. To combine all the ingredients, whisk vigorously with a whisk or a fork. Some find it easier to shake up the ingredients in a tightly sealed jar.
  7. Drain the brown rice noodles and place them back in the pot (removed from heat). Mix the sauce with the brown rice noodles while they're still hot.
  8. To plate, top the brown rice noodles with extra firm tofu and vegetables, and squeeze a lime wedge onto the dish before serving. If desired, drizzle with sriracha.
  9. *** I also like to crush peanuts or cashews and sprinkle on top


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