Total time: 30 minutes || Active time: 30 minutes
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 firstname.lastname@example.org and boom, the perfect vehicle for hauling your veggies in your hot little hands.
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!
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I absolutely love this. It’s become one of my go-to dishes. Just Yummy!
Looks great….. But…No tamarind?
I am very much looking forward to making this but we were only able to get red miso. How should I sub the red for white? I know white is “sweeter” and less salty. Should I add less red and a tiny bit something sweet (no tamarind paste in the house but I do have honey and maple syrup.
I used red miso and it came out delicious. No complaints in this home. This dish was a huge hit!
Where’s the recipe?
Went to make it and it’s gone!
I made this without the oil and it was a HIT!!! Thank you. Is it okay if I publish it on my blog with credit to you?
I’ve been making this for about 4 years now and I love it!
The link for “perfectly browned tofu” is dead. Which is a shame, because it is probably fascinating.
I got this recipe from kriscarr.com. Oh boy!!! It is sooo good! We are doing vegetarian for 30 days and it is one of those recipes that I will make over and over again. Thank you!!!
this pad thai has the recipe for appleberry pie which is the click next recipe at the bottom
This is ridiculously delicious. My daughter was disappointed that there weren’t leftovers because she wanted some for breakfast the next day. I had to make this for dinner two nights in a row by popular demand. Thank you, Isa!