This simple recipe for Thai Kale Salad inspired me to make some Thai for dinner last week. This salad is crispy and spicy, a perfect complement to a sweet noodle dish like Vegetable Pad Thai. I couldn't wait to try this recipe - and it certainly didn't disappoint. I used black sesame seeds to coat the tofu, carrots, radishes and tomatoes for the veggies, and a good dose of sesame oil to moisten the leaves.
The key to making Vegetable Pad Thai taste authentic at home is to have the perfect balance of sweet, spicy and sour. It cannot be done without peanuts, sriracha, and limes. Peanut oil, cilantro, and a dash of soy sauce (as a substitute for fish sauce) take this to the next level. I also find that a couple of scrambled eggs really add some depth and protein to this dish. As for veggies, I used mushrooms, zucchini and broccoli, but you can use any that you prefer.