• 1 pckg (8 oz) pad Thai style rice noodles
• 1/2 cup Olive oil, 1 tsp chili flakes
• 2 medium cloves garlic
• 1 tsp fresh ginger grated (opt)
• 1/3 c. Tamari
• 1 package water packed firm tofu
• steamed broccoli
• opt: roasted sesame oil, opt sesame seeds

Drain 1 package water packed organic firm tofu and cut into cubes (should make 40)

Fill a sauce pan half way with water
Cut Broccoli into florets and sliced stems and add to water. Cover and cook on medium high heat until Broccoli is just fork tender. Remove Broccoli with a slotted spoon and set aside.

Add more water to the pot and cook the a package of Pad Thai Brown Rice Noodles according to package directions.

When cooked (but not mushy) remove from heat and drain.
Rinse to remove starch
place in bowl or serving dish

In cast iron skillet heat 1/2 c.olive oil on medium heat
Add 1 tsp red Chile flakes and allow to cook for 30 seconds
Add  two medium cloves garlic (Crushed in garlic press)

Opt: add 1/2 – 1 tsp grated fresh ginger

Turn off heat to prevent garlic from burning.

Pour hot Chile/garlic oil over rice noodles and  combine with tongs.

Place tofu into the same skillet (which still has remnants of the Chili oil) over medium heat.  Stir to coat

Add 1/3 cup Tamari (recommend GF, low sodium) to tofu and continue to cook.

Add Rice noodles to skillet with tofu and toss together with tongs. Add a little more tamari if desired.

When thoroughly heated and combined, turn off heat and top with the cooked broccoli.

Using scissors, slice scallions (green onion tops) over dish.

◦Opt: Add a splash of roasted sesame oil and sesame seeds