Everyday pad Thai from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (page 179) by Isa Chandra Moskowitz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • justine_0m1c9h on June 02, 2026

    Really a surprising banger! Tastes just like the vegan pad thai I usually get for takeout. I made with no bean sprouts and half the sriracha.

  • megan_nto3lq on February 12, 2026

    Delicious and easy! Can definitely cook more than 8 oz of noodles if you use a wok.

  • patioweather on November 22, 2023

    This was really good. This might become my go-to stir fry sauce.

  • Wlow on March 04, 2021

    Great. Tangy and spicy with 1-1/2 T chili garlic sauce (Tuong ot toi vietnam) and not as much veg and tofu as recipe called for (used what we had on hand), so extra saucy. Not like restaurant pad Thai but everyone enjoyed. Added scrambled egg, per other recipes, so no longer vegan. No bean sprouts or cilantro, subbed lemon juice for some of the lime juice. UPDATE 2/2022 With full amount broccoli and tofu, a 12” iron skillet would be better than 10”. Family didn’t notice 1/2 cilantro so full amount next time! Used 1/2 sriracha but could use more. Lemon juice subbed for lime fine in a pinch.

  • cedarmakesthings on May 03, 2016

    This had amazing flavor. My only issue is that a novice might need a bit more info on cooking the tofu to get it nice and crisp. Theppk.com has good instructions if you look up this same recipe on the site. This recipe is a keeper.

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