Peanut butter and purple sprouting broccoli pad Thai from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 78) by Meera Sodha

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Notes about this recipe

  • Antler.collective on January 28, 2026

    I enjoyed this, I'll make it again. I used regular broccoli so diced the stalk small, and added a small red capsicum, (large dice) at the same time as the broccoli florets.

  • HeritageHarvests on January 06, 2026

    Swapped out the brown rice syrup for golden syrup; honey would work as well. Great hot and also cold the next day. Improved with smoky tofu instead of standard tofu. A solid recipe.

  • christineakiyoshi on July 14, 2021

    This is great! Would probably add a little more lime next time. Love the recipes in this book because they come together in less than an hour.

  • ems_kitchen on March 10, 2021

    This is great! It's a lot more flavoursome than 'normal' pad thai. We loved the sauce and I'll be coming back to this recipe. I'm not a huge fan of tofu but it was delicious in this dish.

  • Hellyloves2cook on June 27, 2020

    My husband made this in May 2020. It was ok! I think he overcooked the noodles so that instantly made the dish gluggy. The sauce was quite strong and I’m not sure it really worked for me to be honest. I like all the ingredients in the recipe but I guess my brain was thinking Pad Thai and it certainly did not resemble any Pad Thai I’ve eaten, ever. I have eaten a fair few in my time too. I may repeat it and make it myself and see. Meanwhile there are too many other recipes in this book I have earmarked.

  • Lepa on September 23, 2019

    We didn't like this very much. The introductory note says that it is a vegan version of Pad Thai but it didn't taste anything like any Pad Thai I have had. It had an odd taste from too much tamarind (or maybe I just don't like tamarind). I won't be repeating this recipe.

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