Everyday Pad Thai

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

Photo by Vanessa Rees

This vegan pad thai is sweet, sour, salty, and spicy with crispy tofu, broccoli, tons of fresh herbs, and a sauce built on miso, tamari, lime, and Sriracha. It’s ready in 30 minutes and works for date night, alone night, or a fun little soiree where you want to look like you put in the extra effort but haha you did not. If I didn’t think it would give me some sort of vitamin deficiency, I’d probably eat pad thai for every meal. 

The secret weapon in this recipe is miso. A couple tablespoons of mellow white miso in the sauce adds a fermented depth that mimics traditional fish sauce without, you know, the fish. Combined with tamari, brown sugar, lime juice, Sriracha, and a little tomato paste for body, you get a sauce that hits all the right notes and comes together in the time it takes the noodles to soak.

This recipe is from Isa Does It, which means it’s designed to be simple. I have an earlier pad thai in Vegan with a Vengeance but this one is much, much easier. One pan, common ingredients, 30 minutes. The tofu gets browned first, then the broccoli goes in, then the sauce, noodles, and herbs all come together at the end.

Tips for Perfect Vegan Pad Thai

The noodles are the make-or-break moment. Literally. Rice noodles come packed in all different quantities and nothing seems to be consistent. About 8 ounces is just right. If your package has more, cook all the noodles and save the extras for a noodle salad the next day. Maybe with some red curry peanut sauce?

Most packages say to boil water, then turn the heat off and soak the noodles for about 8 minutes. That method works for pretty much every brand, regardless of what the specific directions say. Set a timer. Overcooked rice noodles disintegrate and there’s no coming back from that. Once they’re done, drain immediately and run under cold water to stop the cooking. Follow those steps and you’ll have perfect noodles every time.

I do this whole recipe in one pan. While the tofu browns, I prep everything else. Then I remove the tofu and cook the rest, throwing it back in at the end. You could use two pans to save time, but the one-pan method has served me well for years.

For perfectly browned tofu, preheat the pan over high heat, get it really hot before the oil goes in, and don’t touch the tofu too much. Let it sear. If it doesn’t sizzle immediately when it hits the pan, the pan isn’t hot enough.

EVERYDAY VEGAN PAD THAI FAQ

What does the miso do in the sauce? It adds a fermented, savory depth that mimics traditional fish sauce. Mellow white miso is best here. Brown or red miso works too but will be saltier and more intense, so you may want to use a little less. Chickpea miso is a good soy-free option.

Can I use tamarind instead of tomato paste? Yes. A tablespoon of tamarind paste will get you closer to a traditional pad thai flavor. The tomato paste is there for body and a little tang, so tamarind is a natural swap. Several readers have added tamarind on top of the tomato paste and loved it. You can cut down on the lime and add it to taste if using tamarind.

Can I reduce the sugar? You can cut it down a bit, but pad thai sauce needs that sweet-sour balance. If you cut the sugar too much it’ll taste flat and overly salty. Start with 4 tablespoons and taste from there.

Can I use a different noodle? Flat rice noodles (pad thai style) are the move. In a pinch, rice vermicelli works but it’s thinner and absorbs sauce differently. 

Can I use something besides broccoli? Well of course. I love Brussels in pad thai. If you want to be basic, bell peppers, snap peas, shredded cabbage, or bok choy all work. 

Can I skip the tofu? Sure. You could use baked tempeh, edamame, seitan (homemade or storebought) or just load up on more vegetables. The sauce is doing most of the flavor work anyway.

What if I don’t have Sriracha? Any chili garlic sauce works. Sambal oelek is a good swap. Or use a teaspoon of red pepper flakes, though you’ll lose some of the garlicky depth.

Can I make this gluten-free? Yes. Use gluten-free tamari instead of regular soy sauce. Everything else in the recipe is naturally gluten-free. Check your miso label too, as some contain barley.

I hate cilantro. What should I use? First off, I feel bad for you. But. Extra scallions. 

Can I make this ahead? It’s best fresh, but leftovers reheat okay in a hot pan with a splash of water and a squeeze of lime. The noodles will absorb sauce as they sit, so you may need to add a little extra tamari and lime when reheating.

My noodles turned to mush. What happened? They were overcooked. Did you follow my tips above?  Boil the water, turn off the heat, soak for about 8 minutes (set a timer), then drain and rinse immediately with cold water. Don’t let them sit in hot water.

Everyday Pad Thai

Isa Chandra

Easy vegan pad thai with crispy tofu, broccoli, tons of fresh herbs, and a sweet-sour sauce built on miso, tamari, lime, and Sriracha. One pan, 30 minutes, and entirely pantry-friendly. From Isa Does It.

5 from 5 votes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course entree, Main Course, Noodles

Cuisine Thai

Servings 4 servings

Ingredients

  

1x2x3x

• 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 extra firm 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

Instructions

 

• 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.

Keyword Pad Thai

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