Named after one the traditional Japanese aesthetic ideals, Miyabi sits in the heart of Excelsior and offers a variety of Japanese, Thai, and other authentic Asian cuisine. When translated, Miyabi means "refined," and Stanley Yong's restaurant certainly lives up to its name. "We hope to bring authenticity to the area," Yong shares. "We have the top chefs in our kitchen to ensure we put out the best food." In line with Asian culture, Miyabi is sophisticated yet welcoming. The food they offer is unique without being intimidating, and the dining room is elegant but quaint. Serving dishes like Kobe-style beef, a baby octopus salad, pad Thai, and an extensive list of sushi rolls, from prep to plating, Miyabi is thoughtful about each and every dish. With the community in mind, Miyabi strives to bring something to the table for everyone. By sharing their very own pad Thai recipe with us, they hope to bring a little something to your table as well.
3 tbsp each Fish Sauce, Sugar, & Vinegar
1 tbsp Tomato Sauce
1 tsp Soy Sauce
2 Eggs
1 cup Broccoli Florets
1/8 cup Onion, chopped
1 cup Cabbage, shredded
1/4 cup Carrots, shredded
1 Scallion, diced
4 oz Rice Noodles
Start by making the pad Thai sauce. Whisk together the fish sauce, sugar, vinegar, soy sauce, and tomato sauce. Set aside.
Cook the rice noodles according to the package directions. Cover and set aside.
Over medium heat, sautée the eggs with 1 tablespoon of oil in a large skillet. Once the eggs are cooked, add the broccoli, onion, cabbage, carrots, and scallions. Stir fry the mixture until the vegetables have become tender.
Add the noodles and pad Thai sauce. Cook for another 2-3 min until the noodles are heated through. Garnish the pad Thai noodles with crushed peanuts and a squeeze of lime. Serves 2.
