For the sauce
- 2 tablespoons tomato paste
- 5 tablespoons soy sauce
- 6 tablespoons light brown sugar
- 1/4 cup fresh lime juice
- 2 tablespoons sriracha
- 2 tablespoons mellow white miso
- 1/4 cup water
For everything else
- 4 cups broccoli florets and thinly sliced stems
- 4 cloves garlic, minced
- 2 cups scallions chopped into 1-inch pieces
- 1 cup loosely packed fresh cilantro, chopped
- 8 ounces pad thai rice noodles, cooked according to package, immediately rinsed with cold water to cool
- 4 ounces mung bean sprouts
Whisk together all of the ingredients for the sauce and set aside.
Add 2 teaspoons of oil to a large pan or wok, 1/4 teaspoon of salt, and the broccoli and cook over medium heat, stirring often. 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. When cooked, transfer to a plate and cover.
In the same pan, add another teaspoon of oil and garlic, cooking garlic until just fragrant (about 15 seconds). Add the scallions and cilantro and toss until wilted. Pour in half the sauce and heat through.
Add the noodles and toss to coat. Then add the broccoli, the bean sprouts, and the remaining sauce, and toss to coat.
Sourced from: Moskowitz, Isa Chandra. “Everyday Pad Thai.” Isa Does It.