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Every Day Pad Thai

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Why I Love This Recipe

This is a favorite for weeknight dinners. If you substitute a bunch, it gets less authentic, but is still delicious (we sometimes use onions instead of scallions, leave out the bean sprouts, and go mild instead of spicy). Anne-Marie Sklarwitz

Ingredients You'll Need

8 oz. Pad Thai rice noodles, cooked according to package directions, immediately rinsed with cold water and cooled
2 tbsp. vegetable oil, divided
14 oz. tofu, cut into 1/2 inch cubes
1/2 tsp. salt, divided
4 cups broccoli florets 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 tbsp. tomato paste
5 tbsp. Tamari or soy sauce
6 tbsp. brown sugar
1/4 cup fresh lime juice
2 tbsp. Sriracha
2 tbsp. 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.


Use a whole pack of noodles, not just 8 oz, but double the sauce recipe and also add some extra veggies (maybe some kale and/or carrots and/or peas)

We skip the sriracha so it’s not spicy

Use ketchup instead of tomato paste

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