September 22, 2013

Everyday Pad Thai

by IsaChandra

Serves 4
Total time: 30 minutes || Active time: 30 minutes

Everyday Pad Thai
Photo by Vanessa Rees

Here it is: the quintessential sweet and sour Thai noodle. Also, the key to my heart. If I didn’t think it would give me some sort of vitamin deficiency, I’d probably eat Pad Thai for every meal. This recipe introduces my super top secret ingredient. (Um, as usual it’s miso.) It adds a bit of fermented depth that mimics traditional fish sauce. I have a recipe for Pad Thai in Vegan With A Vengeance, but this one is from Isa Does It, which means…it’s much, much, simpler! We’ll get back to the recipe in a sec, but first I have to share my excitement about the new book.

We are exactly a month away from the release of Isa Does It and in many ways, this feels like I’m releasing my first cookbook ever. After all, it is my first full-color, hardcover book! Perfect for gift-giving, coffee tabling, and yeah, even cooking from.

So I’m hoping that you love it as much as I do. And I don’t forget for a second that I couldn’t have written it without you. I am grateful for all of the feedback and support as well as the ideas and inspiration I get from you guys. There’s something so motivating about putting up a recipe and having someone far away prepare it only hours later. It warms my cold, gothic heart.

In addition to saying “thank you”, I’m giving away this cool Isa Does It tote for preodering the book (USA only.) All you have to do is forward your preorder receipt and your mailing address to littlebrown@hbgusa.com and boom, the perfect vehicle for hauling your veggies in your hot little hands.

Isa Does It Tote

Full details here. So if you haven’t already, please do preorder, and if you already have, no worries, you can still get the tote. Yay!

And now….back to the Pad Thai.

Usually Pad Thai is made to serve, one order at a time. But if I have no one to impress, I’m not going through the trouble. It isn’t exactly authentic, but it gets the job done with common ingredients and has a great balance of sweet, sour, spice and salty. And if Sriracha and miso are not common ingredients to you, they definitely will be after digging in to this!

Recipe Notes

~Rice noodles come packed in all different quantities and nothing seems to be consistent. I think that 8 oz is just about perfect. If you have a package that is more than that, I would suggest making all of the noodles and using the leftovers in a salad the next day. Perhaps with some Peanut Sauce? But more than 8 oz make it really difficult to stir the noodles properly.

~To get this done in 30 minutes, start the water boiling for the noodles the second you step through the door. Be really careful not to overcook them. Most packages say to boil water, then turn the heat off and soak the noodles for 8 or so minutes. That seems to work perfectly for all brands, no matter what the cooking directions say. Set a timer so that you don’t overcook because they will disintegrate on you. Once cooked, immediately drain them and run under cold water to stop from cooking any further. Follow those steps and you will have perfect noodles every time!

~I prepare this dish all in one pan. While the tofu browns, I prep everything else. Then remove the tofu and prepare the rest. You might save a little time by using 2 pans, but this method has served me well over the years.

~You can follow these directions for perfectly browned tofu, if you’ve had any tofu issues in the past.

8 oz pad thai rice noodles, cooked according to package directions, immediately rinsed with cold water and cooled (see note above)
2 tablespoons vegetable oil, divided
14 oz tofu, cut into 1/2 inch cubes
1/2 teaspoon salt, divided
4 cups brocolli florettes and thinly sliced stems
4 cloves garlic, minced
2 cups scallion, chopped into 1 inch pieces
1 cup lightly packed cilantro, chopped
4 oz mung bean sprouts

For the sauce:
2 tablespoons tomato paste
5 tablespoons tamari or soy sauce (use gluten-free tamari to make this gluten-free)
6 tablespoons brown sugar
1/4 cup fresh lime juice
2 tablespoons Sriracha
2 tablespoons mellow white miso
1/4 cup water

To serve:
3/4 cup chopped roasted peanuts
Extra lime wedges

First make the tofu. You’ll need a large cast iron pan, or something non-stick that can take very high heat. Preheat pan over high heat. Once pan is good and hot, drizzle in 1 tablespoon of oil. Add the cubed tofu and sprinkle with about 1/4 teaspoon salt. The tofu should immediately sizzle when it hits the hot the pan, otherwise, turn the heat up. Cook for about 7 minutes, tossing often, until it’s nicely browned.

In the meantime, mix together all of the ingredients for the sauce and set aside. The miso may not completely dissolve, but that’s okay, just get it as smooth as possible.

When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm. In the same pan, cook the broccoli in 2 teaspoons oil with 1/4 teaspoon of salt. Cover the pan in between stirring, to get it to cook faster. It should take about 5 minutes, and be lightly charred in some places. Transfer to the same plate as the tofu.

Now we’ll cook the sauce. Lower heat to medium. Cook the garlic in the remaining oil very briefly, about 15 seconds. Add the scallion and cilantro and toss just to get it wilted. Now pour in about half the sauce and get it heated through.

Add the noodles and toss to coat. Then add back the tofu and broccoli, the mung beans and the remaining sauce, and toss to coat.

Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired.



  • September 22, 2013 at 6:39 pm: poopiebitch

    This was one of my favorites from testing! BTW: in the ingredients list right after tofu you have “1/2 teaspoon divided” which should say salt :)

    • September 22, 2013 at 6:44 pm: IsaChandra

      Thanks, sweetie! I fixed it.

  • September 22, 2013 at 6:42 pm: Geralyn

    Oops! What’s the ingredient between tofu and broccoli?

  • September 22, 2013 at 7:10 pm: Bernadette

    Isa, can I hop on a plane to wherever you’re at to give you the biggest hug ever? Just from the mouthwatering pictures, I can tell I’ll be drooling over this dish!

    • September 22, 2013 at 7:18 pm: IsaChandra

      <3

  • September 22, 2013 at 7:34 pm: dorothy mora

    darn, already preordered elsewhere!

  • September 22, 2013 at 7:38 pm: dorothy mora

    duh, I didn’t read the whole post :-)

  • September 22, 2013 at 7:47 pm: Mimmi

    I only have brown miso and don’t think I can find anything else. What exactly is the difference, would brown work?

    • September 22, 2013 at 8:01 pm: IsaChandra

      Yes, that’s fine!

  • September 22, 2013 at 8:23 pm: Jenjen

    Heyoh~ I’m not a huge tomato fan, do you think that peanut butter would be an okay sub for tomato paste?

    • September 23, 2013 at 12:00 am: IsaChandra

      Not really! It’s really for thickening and a little tang. Try a little tamarind instead?

  • September 22, 2013 at 8:28 pm: Jonny T

    I must be using different strengths of ingredients, 5 tablespoons of soy sauce in plus 2 tablespoon of white miso paste is way too much… I TSB of dark soy and 1/2 TBS of white miso is well enough for that quantity… we must also have very different tastes…

  • September 22, 2013 at 8:31 pm: dorothy mora

    my email to them was returned as undeliverable

  • September 22, 2013 at 8:38 pm: Ms Scarf

    Ooh this looks good! My partner has a peanut allergy,.. Could anyone recommend a decent sub for the nut butter?

  • September 22, 2013 at 8:47 pm: Rebecca

    @Ms Scarf, try sunflower seed butter, it’s delicious! Thanks for the great recipe, I am so excited about the new book!

  • September 22, 2013 at 8:59 pm: Allison

    I just made this and it was awesome! It really tastes like good pad Thai. For the commenter about the miso and soy sauce, I followed the directions exactly and it was perfect- it is not too much of either. Definitely adding to my repertoire!

    • September 22, 2013 at 11:59 pm: IsaChandra

      That was fast, thank you!

  • September 22, 2013 at 9:26 pm: baker_d

    So the grilled ramen was the best thing ever, but this looks like it could be very close to taking over as my favorite of your recipes. Totally gives me a good “home from work travel” meal idea for later this week. It will be quite a reward.

    • September 22, 2013 at 11:59 pm: IsaChandra

      This is way easier than the ramen! So there’s that.

  • September 22, 2013 at 9:30 pm: Lani

    The pin feature is not working on my Mac..can you look into this? I am up to date and use safari.

  • September 22, 2013 at 9:50 pm: Elizabeth

    I can’t wait for your new cookbook.

    • September 22, 2013 at 11:58 pm: IsaChandra

      Thanks! Me neither :)

  • September 22, 2013 at 10:38 pm: KZCakes

    Wow I just made pad thai a few nights ago and I tried to make up my own recipe using chickpeas instead of tofu and shredded jicama instead of bean sprouts. My chickpeas didn’t get very crispy, the jicama wouldn’t shred, and I used too much sauce. I think I’ll stick to this recipe from now on. Also, I’m so excited for your new book. Whenever one gets delivered to my doorstep it’s always like Christmas.

  • September 22, 2013 at 11:52 pm: karla_marx

    Followed the recipe exactly (flavor-wise) and it tastes amazing! Thank you! Once I cooked everything, I just tossed it all in a large bowl and stirred it up, as it was too large for my skillet. I then heated all of the sauce in the pan, and poured it over the noodles and veggies. The only thing I’d change in the future is adding a tiny bit of corn starch to thicken the sauce before pouring it over the noodles and veggies.

  • September 23, 2013 at 1:40 am: Ty

    So excited about the bag! I cancelled my kindle pre order, and ordered the hard cover instead after your description a while back of how awesome it’s going to be :)

  • September 23, 2013 at 2:51 am: Reesa

    Whoa I can’t WAIT to make this! So, I can’t do soy… While I’m thinking coconut aminos for the soy sauce, what might you recommend I sub in for the miso?

    • September 23, 2013 at 2:57 am: IsaChandra

      There are soy free misos! Chickpea miso would be great.

  • September 23, 2013 at 7:08 am: C

    When I go out to Thai restaurants I usually go for curries and fried rice because I can never seem to make it quite like they do. But I tried this tonight and this was as good as any Pad Thai I’ve ever had. I did everything as instructed, except I like everything noodle+sauce to be really saucy so I made a little extra. I kinda winged the second sauce mixture so hopefully I didn’t throw off the balance of flavors too much, but I absolutely loved it. Perfect amount of sour, sweet and spicy (plus I LOVE cilantro so any excuse for me to use it I am in)

  • September 23, 2013 at 9:52 am: Anek

    I haaaate cilantro… do you think some chopped fresh spinach might be a good sub?

    • September 23, 2013 at 2:41 pm: IsaChandra

      No, I would just do extra scallion.

  • September 23, 2013 at 10:00 am: Jessica

    I was recently looking for a pad thai recipe that tastes amazing without needing to use eggs, and I think this one will do the trick! I really appreciate the time you put into developing your recipes for this blog and your cookbooks. I was a meat and three veg girl until I decided to go cold turkey vegan 5 years ago (pun intended) and of course I found out about you and Terry. Together you have helped me to learn how to cook (properly!). I have all of your books except the cupcake one (because it would just be too much of a temptation) and I just cannot wait for this new one to come out. Thanks!! =)

  • September 23, 2013 at 12:19 pm: rachel

    I love that this sauce is peanut free! I need to try it for sure.

  • September 23, 2013 at 3:45 pm: heather

    Isa! I could write you a lengthy, pages long love-esque letter about how much I adore you and your recipes and books. Instead I’ll make it shorter (and less stalker-ey seeming) and say that I’m so, so, SO excited for the new book. You are the best, congratulations on the book & all your hard work. Only a month left! Amazing.

    • September 24, 2013 at 5:30 am: IsaChandra

      Thank you so much!!!

  • September 23, 2013 at 6:30 pm: Hope

    This looks ah-mazing! Thank you for being so awesome. Vegan with a Vengeance was the last push that made me go vegan oh so many years ago. This new book comes at a perfect time in my life since I just gave birth a sweet little vegan baby and don’t have as much time to spend in the kitchen. I already pre-ordered!!! Can’t wait!

    • September 24, 2013 at 5:30 am: IsaChandra

      Aw, how great to hear!

  • September 24, 2013 at 4:26 am: Susan

    You are putting up a lot of awesome recipes lately.

    • September 24, 2013 at 5:30 am: IsaChandra

      I try :)

  • September 24, 2013 at 9:25 am: Rochelle

    Oh my god, pad thai is fantastic. I can’t get the miso (well I can, but it would require an hour and a half drive or days worth of waiting at the mail box) but the rest I can either scrounge up or make at home (sriracha is on my to-make-from-scratch list!).

    Ah, great, now I’m drooling a little just at the thought.

  • September 24, 2013 at 10:07 am: fait

    Made this yesterday for dinner and it was amazing. I also was wondering about the huge amount of soy sauce and lime juice. But i know from several of your recipes i cooked bevor, i can trust you. :)
    So it was great! And today the leftovers make my day at lunch.

    Greetings from a happy german girl!
    fait

  • September 24, 2013 at 5:26 pm: shelley

    Hi Isa,

    Would this recipe work without the sugar?

    • September 24, 2013 at 6:19 pm: IsaChandra

      Hmm. Define “work.”

  • September 24, 2013 at 7:17 pm: Chicki

    This was very good! I made it last night. I made it ALMOST to the recipe. I used chilli-garlic instead of sirracha, and I added some Tamarind concentrate.

    It was very close to authentic. There was….something missing. I think that next time I will use MORE tamarind! I think it needed it. And maybe more lime. And possibly ginger or lemongrass with the garlic

    Leftovers were great. People at work were asking me for the recipe and I directed them here :)

  • September 24, 2013 at 8:05 pm: VegAdventures

    I really, really love this photo!

  • September 25, 2013 at 11:43 am: julie

    Made this last night and it was fantastic!

  • September 25, 2013 at 2:33 pm: Emily

    Can’t wait to try this recipe and I REALLY can’t wait for the new book! Just pre-ordered yesterday! I love your recipes and your unique writing style!

  • September 25, 2013 at 10:38 pm: KAtie

    Great recipe! This will be one I’ll do again for sure! yum!

  • September 26, 2013 at 10:20 am: Susan

    Loved this! Just made it!

  • September 26, 2013 at 7:38 pm: Sarojini

    Isa, I made this tonight and it was awesome!!! (Even though I left out the sriracha and didn’t have quite enough miso) We are now all pad Thai converts in our house- thanks :) PS: I browned the tofu in the oven and we also had roasted kabocha as an accompaniment.

  • September 27, 2013 at 4:08 am: Nithya

    Love this noodles.. I am going to try with paneer instead of tofu..

  • September 28, 2013 at 12:52 pm: teh_drewski

    Couple of things – can you say whether you used fresh or dried rice noodles! We had to get creative on the fly to adapt. Also we found it very sweet despite cutting down the sugar, although we used light soy sauce which may have unbalanced it.

    Still super tasty though!

  • September 29, 2013 at 5:06 am: Erika

    Had this last night. So delicious! Added a bit of tamarind to the sauce (because I happen to have some and I have no idea what else to do with the jar I bought). Seriously delicious! Thanks for all your delicious recipes and the work you do!

  • September 29, 2013 at 7:07 pm: D

    Hey there!
    Can i ask why you chose to take of the tamarind paste?
    10x and congratulations!!!

    • September 30, 2013 at 12:23 am: IsaChandra

      Just because this is supposed to be a pantry friendly version.

  • September 30, 2013 at 2:57 pm: Eileen

    This was good! I followed advice of a Thai cook, who said do not ever blanch noodles, otherwise they come out gummy. I was doubtful, but she was right! This had a nice balance of sour and sweet.

  • September 30, 2013 at 3:01 pm: Eileen

    Sorry, I should have added: rather than blanch rice noodles, soak them for about 30 minutes until they are pliable. Drain well.
    Isa, I really appreciate how you are coming up with weeknight do-ables! Thanks.

  • September 30, 2013 at 4:33 pm: Tracie

    Tried to pin it but there is no image? Love your books!

  • September 30, 2013 at 7:40 pm: SM

    I made this last week and it was so delicious !!! I omitted mung bean sprouts and white miso but still the taste was amazing. My hubby loved it!! Keep up the good work dear :)

  • October 1, 2013 at 12:31 am: Heather

    Wow, I’m excited to try this.

  • October 1, 2013 at 12:44 am: Jill

    This is amazingly delicious but in manhattan, without going to Chinatown, bean sprouts are no longer readily available by the pound (also tofu which used to be 3 squares for $1) so gathering the ingredients is a bit of a hassle but oh so worth it. I regularly order vegan pad Thai from a local vegan Asian joint, but this has them beat by a mile.

    And as I’ve been mooning over remembering that fantastic meal, my eggplant bacon almost burned up. Another winner.

    Thank you again and again for publishing the most reliable recipes.

  • October 1, 2013 at 1:19 am: Corrie

    I absolutely loved this! I added some ginger because that seemed like a good idea, and cut down the oil by just spraying a pan to brown the tofu and sauteing everything else in water. To Shelly wondering about the sugar, I substituted dates and just added a bit more water to the sauce to get it the right consistency and thought it turned out great! Thanks so much for posting your recipes… very excited to get the book!

  • October 1, 2013 at 3:19 am: Andrew

    I can’t wait to make this and I can’t wait to buy your new book! The Brooklyn Pad Thai recipe from Vegan with a Vengeance has been my favorite Pad Thai recipe for years. And I’m glad to hear I’m not the only one who doesn’t bother to make each serving individually.

  • October 1, 2013 at 7:53 pm: Noel

    no tamarind paste?

  • October 2, 2013 at 2:07 am: Jackie

    I tried this this weekend and it was awesome! All of your recipes tend to take me longer than the times you suggest, but I would still make this any day! Thank you for making me fall in love with cooking again :)

  • October 2, 2013 at 4:13 am: Maddie

    I made this for dinner last night and it was great. My hubby particularly loved the touch of heat from the sriracha. I will definitely be making this again!

  • October 2, 2013 at 3:37 pm: Ash-foodfashionparty

    Really love love the flavors and your picture OOh myy. Love it.

  • October 4, 2013 at 9:44 pm: Becca

    AMAZING! Just made this and wow! Best vegan Pad Thai recipe I’ve ever made and I cook A LOT. Thank you, Isa!!

    • October 5, 2013 at 2:46 am: IsaChandra

      Nice, thanks!

  • October 5, 2013 at 2:02 pm: Melissa

    Made this last night! Perfection. No leftovers because my husband had three helpings! I used a 14 oz pkg of noodles and there was plenty of sauce for tossing all the noodles. Thanks for another quick, easy, delicious recipe! Can’t wait to get my new cookbook I pre-ordered.

  • October 5, 2013 at 8:38 pm: Crystal

    My boyfriend and I made this last night and it was wonderful! The best pad thai either of us has ever had. Thanks for sharing your recipe!

  • October 5, 2013 at 11:51 pm: Emily

    This is a wonderful recipe. I’ve made it a couple times over the past week– once by myself and once with friends. I’ve never been so excited to get home and eat leftovers. I did make a big, and possibly heretical change to sauce though: I added several tbsp of peanut butter. I can’t describe how delicious it is.

    It’s like pad thai meets peanut noodles. It ain’t traditional, but dayum it’s good.

  • October 6, 2013 at 3:39 pm: Jen

    I love Pad Thai! My favorite Thai noodle is Pad See Ewe – if you have a recipe for it I’d love to see it.

  • October 7, 2013 at 3:51 am: Frankie

    This is amazing! The only problem is that it’s time consuming.

  • October 7, 2013 at 2:29 pm: Raquel

    We made this last night and were very pleased with the result! It is super filling, so we get leftovers for tomorrow :) The sauce is delicious, though I added another 1/4 c water to get it to really coat the noodles. I also used mushrooms instead of tofu (due to a personal aversion) and it turned out awesome!

  • October 8, 2013 at 10:43 am: Brisvegan

    Loved it! General success with everyone, including the omnis. Thanks!

  • October 8, 2013 at 11:16 am: Emily

    This is AMAZING!!!! My boyfriend and I had it last night, and we agree that its going into our regular rotation! SOOOO GOOOD! THANK YOU!

  • October 8, 2013 at 4:04 pm: KalliV

    Made it and loved it. The ingredients came together really well and there was plenty of sauce to coat the noodles and veggies (which has never worked out for me with any other pad thai recipe I’ve ever tried). I appreciate that this is low in fat/oil, too!

  • October 8, 2013 at 11:25 pm: Hilma

    This is a terrific recipe! Plus, I learned how to brown tofu…your instructions are excellent…and to me, this is the wonder of the internet, that we can learn via the awesomeness of others. I am highlighting your blog…on a post I’m making to my blog today. AND, I look forward to your book!
    Keep up the excellent work!!

  • October 9, 2013 at 2:12 am: kristin

    I have always loved the brooklyn pad thai from vwav. Thanks so much for creating a pad thai that i can make on a tuesday night in under and hour! it was perfect, can’t wait for the book.

  • October 10, 2013 at 9:27 pm: jade T

    Isa I normally follow your recipes exactly buuuuuuuut I only have vermecilli rice noodles (I believe they are thinner?) & dark brown miso…will it still taste okay? Also have no sirachia (sorry we cant get it easily in uk…so I am not even sure how to spell it!) So would any hot sauce do? *HELP ME! I WANNA MAKE THIS 2MOZ…PLEASE REPLY!!!* xx

    • October 11, 2013 at 1:42 am: IsaChandra

      Yep, just be careful not to overcook the noodles. Those thin ones like to turn to mush!

  • October 11, 2013 at 2:32 am: Kyle

    Made a few technical errors along the way…..forgot to rinse the noodles soon enough, overcharred the broccoli….what can I say….but it still ended up fantastic!!!!

  • October 11, 2013 at 6:17 pm: victoria shaw

    going to try it

  • October 11, 2013 at 6:32 pm: victoria shaw

    Hi what is spiracha and melow white miso?

  • October 11, 2013 at 9:31 pm: Tiffany E.

    Is it at all possible to make this without the miso, or even to put something in place of the miso?

  • October 11, 2013 at 10:11 pm: Cyndie

    OMG this Pad Thai is AMAZING. My husband loves pad thai, but I never really liked it until I made this recipe today. I couldn’t stop eating it, and he loved it too! Thank you! I can’t wait to get your new cookbook.

  • October 14, 2013 at 10:02 pm: Justin

    Best (easiest plus tastiest) pad thai I have ever made. Oh, and I added just a Tb of tamarind for the hell of it. Thanks!

  • October 16, 2013 at 12:31 am: Jenny

    Just made this with a few substitutions (I don’t have Sriracha so I just used Cholula, for example) and it was SO. EFFING. GOOD. I’ve never made pad thai before, and I’ve been missing the pad thai from a favorite restaurant in Santa Cruz (I lived there during college), and this definitely brought me back to it. Thanks so much!

  • October 20, 2013 at 1:08 am: Corey

    Following this recipe produced the best pad thai I’ve ever made. I used a good pinch of kala namak salt for its sulphury (egg) taste, and it was also the best pairing of the salt I’ve yet to try. I’ll never make another pad thai recipe again. This is a staple now. Thanks again!

    • October 20, 2013 at 4:59 pm: IsaChandra

      Good idea!

  • October 21, 2013 at 11:51 pm: j-dub

    I just love this recipe so much. I made the VWAV one frequently and am so happy to add this one to my repertoire. I have to say though, I just use 1 TBS of sriracha and it is plenty hot! I can’t imagine using two!

  • October 30, 2013 at 3:54 pm: Becky

    I made this twice in one week, it’s incredible! Thank you!

  • November 5, 2013 at 1:28 am: Kristen

    Okay, I had to do some substitutions here, but I stuck to the recipe for the most part. Used mushrooms instead of tofu, only had dried cilantro (I know, I know) and didn’t have miso, so I used Better Than Bouillon. Oh. And I was out of lime, so I used lemon. And I added a sprinkling of cornstarch to thicken it up.

    However, this was SO DELICIOUS! I will make it with tofu when my 3 y/o isn’t asking for dinner and I have time to press it. This will totally be my go-to when I’m craving a yummy Asian meal.

  • November 14, 2013 at 4:44 pm: Sarah Dee

    Oh Isa… I completely f**king butchered this dish. I just cannot get Asian dishes right, unless I order one from down the road. Herumph. One day, right?

  • November 14, 2013 at 5:27 pm: Sarah Dee

    No, wait…. I take it back! This is INCREDIBLE. The noodles self-destructed but apart from that… phwoar. I’m going to eat the shit out of this.

  • November 18, 2013 at 12:20 pm: Rachel Joseph

    Are we pressing the tofu here?

  • November 19, 2013 at 4:56 pm: Rachel

    Made this last night and it is amazing! The heat is perfect and the peanuts and lime juice on top seal the deal. I have been cooking from Isa Does It since it came out and I am loving every recipe. Thank you so much for all you do. Amazing stuff! Thank you again :-)

  • November 25, 2013 at 6:25 am: Anne

    Looks amazing! I don’t have sriracha though. Can anything go in it’s place?

  • November 30, 2013 at 5:40 am: Bess

    Just made this tonight. I’ve tried a lot of vegan pad Thai recipes and this is by far the best. It’s going to be a new Black Friday tradition in our house. The flavors are so clear & bright; perfect after the annual TG gorging.

  • December 2, 2013 at 1:52 am: karen

    This is freaking fantastic. We love it! The ease in preparation is just a bonus. It’s been on my list of recipes to try for a while, and I’m so glad I finally did. It’s definitely in the rotation. I’m so thankful for all of your recipes.

  • December 3, 2013 at 12:58 am: Matthew

    This is the greatest thing ever. I made it three days ago, and I’m going to make it again tomorrow.

    I would just add that, at least with the ones I bought, it’s important to stir the noodles a few times while they’re soaking. I spent several minutes peeling apart noodles that had stuck to each other in stacks. Which was totally worth it, because like I said, greatest thing ever.

  • December 5, 2013 at 6:29 am: Peggy

    Just wanted to say how fantastic this recipe is, I had to substitute the tomato pasta with tomato juice (I used extra and left out the water in the sauce) and the miso for a miso + wakame single-serve sachet and it STILL turned out amazing. My internet searches for vegan versions of whatever I’m craving always seem to lead me to PPK; I get the feeling I may have to buy this book.

  • December 12, 2013 at 2:46 am: Laura

    This is one of the best meals I have ever made! Thank you!

  • December 19, 2013 at 9:04 pm: Ellie

    This was fantastic–I think it was the miso. I’ve made Pad Thai before, but never with miso. Also, I realized I didn’t have Pad Thai noodles halfway through making it, so I used rice stick noodles, and it still turned out great! I also loved that you suggested to use the broccoli and stem, I’m going to do that from now on, such a great way to save on waste!

  • December 22, 2013 at 1:36 am: Susan

    Easy, delicious, and goes well with extra sriracha, I recommend it.

  • December 31, 2013 at 5:48 pm: Sam

    Hey just wondering whether or not there is an alternative to miso?

  • January 3, 2014 at 1:22 am: Karine

    You are so smart.

  • January 7, 2014 at 9:29 pm: Nicole

    Yum, I’ve been looking for a vegan pad thai recipe and this looks delish. I just discovered using zuchini noodles in place of regular noodles and I love the subsitution. You basically just peel zucchini with a veggie peeler until you get to the middle seed part to make the noodles, then saute for a few minutes and voila! A little bit healthier of an option for any one interested.

  • January 7, 2014 at 10:29 pm: Hannah

    This recipe lived up to its name – I made it on a Monday night AFTER the gym and I still had enough energy to enjoy it and do the dishes. I never get pad thai in restaurants because even the vegetarian kind tastes suspiciously of fish sauce. I loved this sauce.

  • January 11, 2014 at 10:20 pm: Laura

    This is one of my all-time favorite recipes. We are making it right now for the second time this week.

  • January 13, 2014 at 2:54 am: Mathilda

    You’ve taken the eww fish sauce out of the Pad Thai but somehow kept the essence of the dish with a nice tang. I judge dishes by whether or not I would serve it to guests and this one fits comfortably on the list. Make this recipe!

  • January 16, 2014 at 10:52 pm: Joe

    More like pain Thai it was so spicy!

  • January 27, 2014 at 1:33 am: christina

    So, so good. Made this for dinner tonight and was so much better than even anticipated.

  • January 28, 2014 at 2:32 pm: Deborah H

    I made this last night and it was amazingly delicious! Thanks, Isa!!!

  • February 3, 2014 at 6:39 pm: Anna

    Everytime I make rice noodles, lots of them stick to each other and become hard…any tips on how to prevent this? Thanks!

  • February 10, 2014 at 9:52 pm: Kate

    This is so freaking good! THANK YOU! I just follow the sauce recipe and wing the rest of it depending on what I have on hand. So moreish!

  • February 13, 2014 at 5:22 am: Karen

    ISA. You are a GODDESS. I just made this. I just ate this. MY LIFE WILL NEVER BE THE SAME. Thank you a million times over, I have long been a fan, but now I am going to build a shrine to you in my kitchen!

  • February 16, 2014 at 3:19 pm: Farley

    Oh. my. goodness.
    I just made this for the first time last night for my husband and I for a belated valentines day dinner. It was so incredibly scrumptious and easy! My husband, self-proclaimed meat-atarian, LOVED it, too.
    Thanks so much for this recipe!

  • February 19, 2014 at 4:15 am: Jan

    That was deLISH!!

  • February 20, 2014 at 10:01 pm: Vanessa

    Do you think this recipe would come out okay if I used chickpea miso and coconut aminos? I can’t eat soy, but I miss Thai food.

    • February 27, 2014 at 6:50 am: IsaChandra

      Sure!

  • February 24, 2014 at 6:02 pm: April

    OMG My stomach is RUMBLING. This sounds freakin’ amazing. Can’t wait to make it.

  • March 1, 2014 at 1:26 am: LaraMansfield

    I’ve made this recipe quite a few times and it has become one of my favorites. Simply amazing and not intimidating. I’ve never had success with Asian dishes until now. Thanks!!

  • March 4, 2014 at 12:54 am: Sarah

    I’ve FINALLY learned to double the recipe because my crew here love their Isa!!! We ALL loved it which is pushing it because my youngest is quite picky. It helps that there are no onions……shhhhh, don’t tell her that green onions are onions :-)

  • March 21, 2014 at 2:28 pm: AH

    Great recipe, but it might be a good idea to warn readers that they have to be careful what kind of sriracha they use. I bought Lee Kum Kee brand at Whole Foods only to discover after I got home that it is made with anchovies!

  • March 24, 2014 at 2:35 pm: sara

    This is my favourite thing right now!!!!

  • April 6, 2014 at 2:05 am: Karen

    Made this tonight. Not sure why, but its very limey and not balanced. Perhaps the 1/4 C fresh lime juice was too much?

  • May 8, 2014 at 11:22 am: Steffany

    I made this last night for dinner – it was fantastic! The sauce is the perfect blend of sweet, sour and salty. I was out of limes so I used lemons instead. I also subbed granulated maple sugar in place of the brown sugar and it turned out great.

  • May 30, 2014 at 8:25 pm: MkePam

    This was a huge, huge hit at my house! My roommate and my boyfriend (both meaties) ate it all up and looked at me like they wanted more. I think next time I am going to add some bell peppers at the end of the broccoli for some crunch. Thanks Isa!

  • May 31, 2014 at 1:42 am: Lucy

    I made this yesterday and it was fantastic. I’ve tried making pad Thai from scratch, from a box, and from a jar. From scratch was woeful, the box and jar attempts were ok, but still fell well short of what I expected from a good pad thai. This one, however, was fantastic! Genius as always, Isa. I didn’t add any extra salt (miso and soy sauce were enough), and I only used about 1.5 tbsp of tomato paste, and threw in a tbsp of tamarind paste because I had it in the fridge from a previous, failed attempt. I reduced the sriracha right down because my husband has a very low spice tolerance, and I coated the noodles in a bit of peanut oil after rinsing and draining them to prevent them sticking while they waited. Compliments all around! Thank-you!

  • June 18, 2014 at 5:22 pm: Ronda

    This is one of my families favorite recipes :)

  • July 13, 2014 at 3:28 pm: JessfromLondon

    Hey there! I’m off to a vegan pot luck this week and am dying to give this recipe a go, do you reckon there’s any way to make any of the components ahead and assemble at the dinner or is it best to do everything “to order”?

  • July 17, 2014 at 11:36 pm: Susana

    Can you substitute the brown sugar with coconut palm sugar, which is what they usually use?

  • July 25, 2014 at 12:40 am: Christine

    I made this again tonight. It’s part of our regular rotation. It’s better than pad Thai in restaurants here. Thanks for the recipe! I also appreciate the fact that so many of your recipes are budget friendly. :)

  • July 29, 2014 at 7:25 pm: Kris

    This is one of my family’s favorite Isa recipes. We make it once a week and my 10 year old daughter absolutely loves it.

  • August 8, 2014 at 11:02 pm: seequinn

    This was sooo great. Tofu instructions finally gave me perfect brown tofu. I found a palllet knife in a cheap storebthat was just the right thickness for flipping the tofu. I also used some tamarind. this recipe is part of my life from now! Thank You!

  • August 28, 2014 at 3:56 am: Lisa Z

    Made this tonight! Amazing! Did not have miso so added some miso ginger broth. Added a little fish sauce and rice vinegat and red pepper flakes (I do not have a clue what I am doing just added ingredients from other recipes). It was excellent! I followed her perfectly browned tofu recipe as well and it was perfect (never made tofu before). Can’t wait to purchase the cookbook.

  • September 21, 2014 at 3:13 am: Bernadine

    With havin so much content do you ever run into
    any problems of plagorism or copyright violation? My site has a lot of exclusive
    content I’ve either created myself or outsourced but it appears a lot
    of it is popping it up all over the internet without
    my authorization. Do you know any techniques to help stop content
    from being ripped off? I’d really appreciate it.

  • September 29, 2014 at 12:46 am: Adrian

    This recipe is AWESOME! The sauce is KICKIN!!! I used zucchini and yellow squash as my noodles and OMG! I can’t stop stuffing my face. Thanks again for another great recipe.

  • October 31, 2014 at 8:33 am: Ellen

    I have tried different recipes for pad Thai sauce…but now that I’ve tried this one my search is over. It is the best ever!! I make a large batch of pad Thai (16 oz pkg of noodles) so I doubled the sauce recipe. Texture and taste is perfect. Adding fresh ginger to sauce is a great addition too.