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Everyday Pad Thai

Everyday Pad Thai is a comforting, vibrant dish infused with tantalizing flavors, featuring chewy noodles and a savory-sweet sauce that's easy to make.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pad thai rice noodles These fine, chewy noodles soak up flavors beautifully.
  • 2 tablespoons vegetable oil A neutral oil that allows the dish’s flavors to shine through.
  • 14 oz extra firm tofu Cut into 1/2 inch cubes, provides a hearty base packed with protein.
  • 1/2 teaspoon salt Essential for enhancing all the flavors in the dish.
  • 4 cups broccoli florets and thinly sliced stems Adds crunch and nutrition.
  • 4 cloves garlic Minced to release its aromatic boldness.
  • 2 cups scallion Chopped into 1-inch pieces for mild onion flavor.
  • 1 cup lightly packed cilantro Brings a burst of brightness.
  • 4 oz mung bean sprouts Crisp and refreshing, perfect for a crunch.
  • 2 tablespoons tomato paste Adds subtle sweetness and flavor depth.
  • 5 tablespoons tamari or soy sauce Essential for the umami flavor.
  • 6 tablespoons brown sugar Enhances sweetness and balances flavors.
  • 1/4 cup fresh lime juice Brings acidity and zing.
  • 2 tablespoons Sriracha For a spicy kick.
  • 2 tablespoons mellow white miso Adds a creamy, umami-rich dimension.
  • 1/4 cup water Helps achieve the desired sauce consistency.
  • 3/4 cup chopped roasted peanuts Adds a crunchy finish.
  • extra lime wedges For garnish, providing extra brightness.

Method
 

Prepare the Tofu
  1. Heat a large cast-iron or non-stick pan over high heat until it’s hot enough to sizzle.
  2. Drizzle in 1 tablespoon of vegetable oil and add the cubed tofu, sprinkling it with 1/4 teaspoon of salt.
  3. Cook, tossing often for about 7 minutes or until the tofu is beautifully browned.
  4. Transfer the tofu to a plate and cover it gently with tin foil to keep warm.
Cook the Broccoli
  1. In the same pan, add 2 teaspoons of oil and the broccoli with another 1/4 teaspoon of salt.
  2. Cover the pan briefly to help cook faster, stirring occasionally for about 5 minutes until the broccoli is lightly charred.
  3. Transfer the broccoli to the plate with the tofu to keep warm.
Prepare the Sauce
  1. Lower the heat to medium and add the minced garlic, sautéing for about 15 seconds until fragrant.
  2. Add in the chopped scallions and cilantro, giving everything a good stir to wilt slightly.
  3. Pour in half of the prepared sauce mixture and heat it through.
Finish Cooking the Noodles
  1. Add the cooked pad Thai rice noodles to the pan, tossing to ensure they’re well coated in sauce.
  2. Return the browned tofu and broccoli to the pan, carefully add mung bean sprouts and remaining sauce.
  3. Toss everything together gently to combine.
Serve and Enjoy
  1. Serve the pad Thai immediately while warm, topped with chopped roasted peanuts, extra cilantro if desired, and lime wedges.

Notes

To achieve the perfect tofu texture, press the tofu to remove excess moisture before cooking. Adjust Sriracha to taste. Make-ahead sauce can be stored in the fridge for up to three days.