There’s something so motivating about putting up a recipe and having someone far away prepare it only hours later. I am grateful for all of the feedback and support as well as the ideas and inspiration I get from you guys. And I don’t forget for a second that I couldn’t have written it without you. So I’m hoping that you love it as much as I do. After all, it is my first full-color, hardcover book! Perfect for gift-giving, coffee tabling, and yeah, even cooking from. We are exactly a month away from the release of Isa Does It and in many ways, this feels like I’m releasing my first cookbook ever. I have a recipe for Pad Thai in Vegan With A Vengeance, but this one is from Isa Does It, which means…it’s much, much, simpler! We’ll get back to the recipe in a sec, but first I have to share my excitement about the new book.
(Um, as usual it’s miso.) It adds a bit of fermented depth that mimics traditional fish sauce. This recipe introduces my super top secret ingredient. If I didn’t think it would give me some sort of vitamin deficiency, I’d probably eat Pad Thai for every meal. Here it is: the quintessential sweet and sour Thai noodle. Total time: 30 minutes || Active time: 30 minutes
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