text:
Everyday Pad Thai
by IsaChandra
Serves 4
Total time: 30 minutes || Active time: 30 minutes
Photo by Vanessa Rees
Here it is: the quintessential sweet and sour Thai noodle. Also, the key to my heart. If I didn't think it would give me some sort of vitamin deficiency, I'd probably eat Pad Thai for every meal. This recipe introduces my super top secret ingredient. (Um, as usual it's miso.) It adds a bit of fermented depth that mimics traditional fish sauce. 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.
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. After all, it is my first full-color, hardcover book! Perfect for gift-giving, coffee tabling, and yeah, even cooking from.
So I'm hoping that you love it as much as I do. And I don't forget for a second that I couldn't have written it without you. I am grateful for all of the feedback and support as well as the ideas and inspiration I get from you guys. There's something so motivating about putting up a recipe and having someone far away prepare it only hours later. It warms my cold, gothic heart.
In addition to saying "thank you", I'm giving away this cool Isa Does It tote for preodering the book (USA only.) All you have to do is forward your preorder receipt and your mailing address to firstname.lastname@example.com and boom, the perfect vehicle for hauling your veggies in your hot little hands.
Full details here. So if you haven't already, please do preorder, and if you already have, no worries, you can still get the tote. Yay!
And now….back to the Pad Thai.
Usually Pad Thai is made to serve, one order at a time. But if I have no one to impress, I'm not going through the trouble. It isn't exactly authentic, but it gets the job done with common ingredients and has a great balance of sweet, sour, spice and salty. And if Sriracha and miso are not common ingredients to you, they definitely will be after digging in to this!
~Rice noodles come packed in all different quantities and nothing seems to be consistent. I think that 8 oz is just about perfect. If you have a package that is more than that, I would suggest making all of the noodles and using the leftovers in a salad the next day. Perhaps with some Peanut Sauce? But more than 8 oz make it really difficult to stir the noodles properly.
~To get this done in 30 minutes, start the water boiling for the noodles the second you step through the door. Be really careful not to overcook them. Most packages say to boil water, then turn the heat off and soak the noodles for 8 or so minutes. That seems to work perfectly for all brands, no matter what the cooking directions say. Set a timer so that you don't overcook because they will disintegrate on you. Once cooked, immediately drain them and run under cold water to stop from cooking any further. Follow those steps and you will have perfect noodles every time!
~I prepare this dish all in one pan. While the tofu browns, I prep everything else. Then remove the tofu and prepare the rest. You might save a little time by using 2 pans, but this method has served me well over the years.
~You can follow these directions for perfectly browned tofu, if you've had any tofu issues in the past.
8 oz pad thai rice noodles, cooked according to package directions, immediately rinsed with cold water and cooled (see note above)
2 tablespoons vegetable oil, divided
14 oz tofu, cut into 1/2 inch cubes
1/2 teaspoon salt, divided
4 cups brocolli florettes and thinly sliced stems
4 cloves garlic, minced
2 cups scallion, chopped into 1 inch pieces
1 cup lightly packed cilantro, chopped
4 oz mung bean sprouts
For the sauce:
2 tablespoons tomato paste
5 tablespoons tamari or soy sauce (use gluten-free tamari to make this gluten-free)
6 tablespoons brown sugar
1/4 cup fresh lime juice
2 tablespoons Sriracha
2 tablespoons mellow white miso
1/4 cup water
To serve:
3/4 cup chopped roasted peanuts
Extra lime wedges
First make the tofu. You'll need a large cast iron pan, or something non-stick that can take very high heat. Preheat pan over high heat. Once pan is good and hot, drizzle in 1 tablespoon of oil. Add the cubed tofu and sprinkle with about 1/4 teaspoon salt. The tofu should immediately sizzle when it hits the hot the pan, otherwise, turn the heat up. Cook for about 7 minutes, tossing often, until it's nicely browned.
In the meantime, mix together all of the ingredients for the sauce and set aside. The miso may not completely dissolve, but that's okay, just get it as smooth as possible.
When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm. In the same pan, cook the broccoli in 2 teaspoons oil with 1/4 teaspoon of salt. 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. Transfer to the same plate as the tofu.
Now we'll cook the sauce. Lower heat to medium. Cook the garlic in the remaining oil very briefly, about 15 seconds. Add the scallion and cilantro and toss just to get it wilted. Now pour in about half the sauce and get it heated through.
Add the noodles and toss to coat. Then add back the tofu and broccoli, the mung beans and the remaining sauce, and toss to coat.
Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired.
There's a problem!
September 22, 2013 at 6:39 pm: poopiebitch
This was one of my favorites from testing! BTW: in the ingredients list right after tofu you have "1/2 teaspoon divided" which should say salt :)
September 22, 2013 at 6:44 pm: IsaChandra
Thanks, sweetie! I fixed it.
September 22, 2013 at 6:42 pm: Geralyn
Oops! What's the ingredient between tofu and broccoli?
September 22, 2013 at 7:10 pm: Bernadette
Isa, can I hop on a plane to wherever you're at to give you the biggest hug ever? Just from the mouthwatering pictures, I can tell I'll be drooling over this dish!
September 22, 2013 at 7:18 pm: IsaChandra
September 22, 2013 at 7:34 pm: dorothy mora
darn, already preordered elsewhere!
September 22, 2013 at 7:38 pm: dorothy mora
duh, I didn't read the whole post :-)
September 22, 2013 at 7:47 pm: Mimmi
I only have brown miso and don't think I can find anything else. What exactly is the difference, would brown work?
September 22, 2013 at 8:01 pm: IsaChandra
Yes, that's fine!
September 22, 2013 at 8:23 pm: Jenjen
Heyoh~ I'm not a huge tomato fan, do you think that peanut butter would be an okay sub for tomato paste?
September 23, 2013 at 12:00 am: IsaChandra
Not really! It's really for thickening and a little tang. Try a little tamarind instead?
September 22, 2013 at 8:28 pm: Jonny T
I must be using different strengths of ingredients, 5 tablespoons of soy sauce in plus 2 tablespoon of white miso paste is way too much… I TSB of dark soy and 1/2 TBS of white miso is well enough for that quantity… we must also have very different tastes…
September 22, 2013 at 8:31 pm: dorothy mora
my email to them was returned as undeliverable
September 22, 2013 at 8:38 pm: Ms Scarf
Ooh this looks good! My partner has a peanut allergy,.. Could anyone recommend a decent sub for the nut butter?
September 22, 2013 at 8:47 pm: Rebecca
@Ms Scarf, try sunflower seed butter, it's delicious! Thanks for the great recipe, I am so excited about the new book!
September 22, 2013 at 8:59 pm: Allison
I just made this and it was awesome! It really tastes like good pad Thai. For the commenter about the miso and soy sauce, I followed the directions exactly and it was perfect- it is not too much of either. Definitely adding to my repertoire!
September 22, 2013 at 11:59 pm: IsaChandra
That was fast, thank you!
September 22, 2013 at 9:26 pm: baker_d
So the grilled ramen was the best thing ever, but this looks like it could be very close to taking over as my favorite of your recipes. Totally gives me a good "home from work travel" meal idea for later this week. It will be quite a reward.
September 22, 2013 at 11:59 pm: IsaChandra
This is way easier than the ramen! So there's that.
September 22, 2013 at 9:30 pm: Lani
The pin feature is not working on my Mac..can you look into this? I am up to date and use safari.
September 22, 2013 at 9:50 pm: Elizabeth
I can't wait for your new cookbook.
September 22, 2013 at 11:58 pm: IsaChandra
Thanks! Me neither :)
September 22, 2013 at 10:38 pm: KZCakes
Wow I just made pad thai a few nights ago and I tried to make up my own recipe using chickpeas instead of tofu and shredded jicama instead of bean sprouts. My chickpeas didn't get very crispy, the jicama wouldn't shred, and I used too much sauce. I think I'll stick to this recipe from now on. Also, I'm so excited for your new book. Whenever one gets delivered to my doorstep it's always like Christmas.
September 22, 2013 at 11:52 pm: karla_marx
Followed the recipe exactly (flavor-wise) and it tastes amazing! Thank you! Once I cooked everything, I just tossed it all in a large bowl and stirred it up, as it was too large for my skillet. I then heated all of the sauce in the pan, and poured it over the noodles and veggies. The only thing I'd change in the future is adding a tiny bit of corn starch to thicken the sauce before pouring it over the noodles and veggies.
September 23, 2013 at 1:40 am: Ty
So excited about the bag! I cancelled my kindle pre order, and ordered the hard cover instead after your description a while back of how awesome it's going to be :)
September 23, 2013 at 2:51 am: Reesa
Whoa I can't WAIT to make this! So, I can't do soy… While I'm thinking coconut aminos for the soy sauce, what might you recommend I sub in for the miso?
September 23, 2013 at 2:57 am: IsaChandra
There are soy free misos! Chickpea miso would be great.
September 23, 2013 at 7:08 am: C
When I go out to Thai restaurants I usually go for curries and fried rice because I can never seem to make it quite like they do. But I tried this tonight and this was as good as any Pad Thai I've ever had. I did everything as instructed, except I like everything noodle+sauce to be really saucy so I made a little extra. I kinda winged the second sauce mixture so hopefully I didn't throw off the balance of flavors too much, but I absolutely loved it. Perfect amount of sour, sweet and spicy (plus I LOVE cilantro so any excuse for me to use it I am in)
September 23, 2013 at 9:52 am: Anek
I haaaate cilantro… do you think some chopped fresh spinach might be a good sub?
September 23, 2013 at 2:41 pm: IsaChandra
No, I would just do extra scallion.
September 23, 2013 at 10:00 am: Jessica
I was recently looking for a pad thai recipe that tastes amazing without needing to use eggs, and I think this one will do the trick! I really appreciate the time you put into developing your recipes for this blog and your cookbooks. I was a meat and three veg girl until I decided to go cold turkey vegan 5 years ago (pun intended) and of course I found out about you and Terry. Together you have helped me to learn how to cook (properly!). I have all of your books except the cupcake one (because it would just be too much of a temptation) and I just cannot wait for this new one to come out. Thanks!! =)
September 23, 2013 at 12:19 pm: rachel
I love that this sauce is peanut free! I need to try it for sure.
September 23, 2013 at 3:45 pm: heather
Isa! I could write you a lengthy, pages long love-esque letter about how much I adore you and your recipes and books. Instead I'll make it shorter (and less stalker-ey seeming) and say that I'm so, so, SO excited for the new book. You are the best, congratulations on the book & all your hard work. Only a month left! Amazing.
September 24, 2013 at 5:30 am: IsaChandra
Thank you so much!!!
September 23, 2013 at 6:30 pm: Hope
This looks ah-mazing! Thank you for being so awesome. Vegan with a Vengeance was the last push that made me go vegan oh so many years ago. This new book comes at a perfect time in my life since I just gave birth a sweet little vegan baby and don't have as much time to spend in the kitchen. I already pre-ordered!!! Can't wait!
September 24, 2013 at 5:30 am: IsaChandra
Aw, how great to hear!
September 24, 2013 at 4:26 am: Susan
You are putting up a lot of awesome recipes lately.
September 24, 2013 at 5:30 am: IsaChandra
I try :)
September 24, 2013 at 9:25 am: Rochelle
Oh my god, pad thai is fantastic. I can't get the miso (well I can, but it would require an hour and a half drive or days worth of waiting at the mail box) but the rest I can either scrounge up or make at home (sriracha is on my to-make-from-scratch list!).
Ah, great, now I'm drooling a little just at the thought.
September 24, 2013 at 10:07 am: fait
Made this yesterday for dinner and it was amazing. I also was wondering about the huge amount of soy sauce and lime juice. But i know from several of your recipes i cooked bevor, i can trust you. :)
So it was great! And today the leftovers make my day at lunch.
Greetings from a happy german girl!
September 24, 2013 at 5:26 pm: shelley
Hi Isa,
Would this recipe work without the sugar?
September 24, 2013 at 6:19 pm: IsaChandra
Hmm. Define "work."
September 24, 2013 at 7:17 pm: Chicki
This was very good! I made it last night. I made it ALMOST to the recipe. I used chilli-garlic instead of sirracha, and I added some Tamarind concentrate.
It was very close to authentic. There was….something missing. I think that next time I will use MORE tamarind! I think it needed it. And maybe more lime. And possibly ginger or lemongrass with the garlic
Leftovers were great. People at work were asking me for the recipe and I directed them here :)
September 24, 2013 at 8:05 pm: VegAdventures
I really, really love this photo!
September 25, 2013 at 11:43 am: julie
Made this last night and it was fantastic!
September 25, 2013 at 2:33 pm: Emily
Can't wait to try this recipe and I REALLY can't wait for the new book! Just pre-ordered yesterday! I love your recipes and your unique writing style!
September 25, 2013 at 10:38 pm: KAtie
Great recipe! This will be one I'll do again for sure! yum!
September 26, 2013 at 10:20 am: Susan
Loved this! Just made it!
September 26, 2013 at 7:38 pm: Sarojini
Isa, I made this tonight and it was awesome!!! (Even though I left out the sriracha and didn't have quite enough miso) We are now all pad Thai converts in our house- thanks :) PS: I browned the tofu in the oven and we also had roasted kabocha as an accompaniment.
September 27, 2013 at 4:08 am: Nithya
Love this noodles.. I am going to try with paneer instead of tofu..
September 28, 2013 at 12:52 pm: teh_drewski
Couple of things – can you say whether you used fresh or dried rice noodles! We had to get creative on the fly to adapt. Also we found it very sweet despite cutting down the sugar, although we used light soy sauce which may have unbalanced it.
Still super tasty though!
September 29, 2013 at 5:06 am: Erika
Had this last night. So delicious! Added a bit of tamarind to the sauce (because I happen to have some and I have no idea what else to do with the jar I bought). Seriously delicious! Thanks for all your delicious recipes and the work you do!
September 29, 2013 at 7:07 pm: D
Hey there!
Can i ask why you chose to take of the tamarind paste?
10x and congratulations!!!
September 30, 2013 at 12:23 am: IsaChandra
Just because this is supposed to be a pantry friendly version.
September 30, 2013 at 2:57 pm: Eileen
This was good! I followed advice of a Thai cook, who said do not ever blanch noodles, otherwise they come out gummy. I was doubtful, but she was right! This had a nice balance of sour and sweet.
September 30, 2013 at 3:01 pm: Eileen
Sorry, I should have added: rather than blanch rice noodles, soak them for about 30 minutes until they are pliable. Drain well.
Isa, I really appreciate how you are coming up with weeknight do-ables! Thanks.
September 30, 2013 at 4:33 pm: Tracie
Tried to pin it but there is no image? Love your books!
September 30, 2013 at 7:40 pm: SM
I made this last week and it was so delicious !!! I omitted mung bean sprouts and white miso but still the taste was amazing. My hubby loved it!! Keep up the good work dear :)
October 1, 2013 at 12:31 am: Heather
Wow, I'm excited to try this.
October 1, 2013 at 12:44 am: Jill
This is amazingly delicious but in manhattan, without going to Chinatown, bean sprouts are no longer readily available by the pound (also tofu which used to be 3 squares for $1) so gathering the ingredients is a bit of a hassle but oh so worth it. I regularly order vegan pad Thai from a local vegan Asian joint, but this has them beat by a mile.
And as I've been mooning over remembering that fantastic meal, my eggplant bacon almost burned up. Another winner.
Thank you again and again for publishing the most reliable recipes.
October 1, 2013 at 1:19 am: Corrie
I absolutely loved this! I added some ginger because that seemed like a good idea, and cut down the oil by just spraying a pan to brown the tofu and sauteing everything else in water. To Shelly wondering about the sugar, I substituted dates and just added a bit more water to the sauce to get it the right consistency and thought it turned out great! Thanks so much for posting your recipes… very excited to get the book!
October 1, 2013 at 3:19 am: Andrew
I can't wait to make this and I can't wait to buy your new book! The Brooklyn Pad Thai recipe from Vegan with a Vengeance has been my favorite Pad Thai recipe for years. And I'm glad to hear I'm not the only one who doesn't bother to make each serving individually.
October 1, 2013 at 7:53 pm: Noel
no tamarind paste?
October 2, 2013 at 2:07 am: Jackie
I tried this this weekend and it was awesome! All of your recipes tend to take me longer than the times you suggest, but I would still make this any day! Thank you for making me fall in love with cooking again :)
October 2, 2013 at 4:13 am: Maddie
I made this for dinner last night and it was great. My hubby particularly loved the touch of heat from the sriracha. I will definitely be making this again!
October 2, 2013 at 3:37 pm: Ash-foodfashionparty
Really love love the flavors and your picture OOh myy. Love it.
October 4, 2013 at 9:44 pm: Becca
AMAZING! Just made this and wow! Best vegan Pad Thai recipe I've ever made and I cook A LOT. Thank you, Isa!!
October 5, 2013 at 2:46 am: IsaChandra
Nice, thanks!
October 5, 2013 at 2:02 pm: Melissa
Made this last night! Perfection. No leftovers because my husband had three helpings! I used a 14 oz pkg of noodles and there was plenty of sauce for tossing all the noodles. Thanks for another quick, easy, delicious recipe! Can't wait to get my new cookbook I pre-ordered.
October 5, 2013 at 8:38 pm: Crystal
My boyfriend and I made this last night and it was wonderful! The best pad thai either of us has ever had. Thanks for sharing your recipe!
October 5, 2013 at 11:51 pm: Emily
This is a wonderful recipe. I've made it a couple times over the past week– once by myself and once with friends. I've never been so excited to get home and eat leftovers. I did make a big, and possibly heretical change to sauce though: I added several tbsp of peanut butter. I can't describe how delicious it is.
It's like pad thai meets peanut noodles. It ain't traditional, but dayum it's good.
October 6, 2013 at 3:39 pm: Jen
I love Pad Thai! My favorite Thai noodle is Pad See Ewe – if you have a recipe for it I'd love to see it.
October 7, 2013 at 3:51 am: Frankie
This is amazing! The only problem is that it's time consuming.
October 7, 2013 at 2:29 pm: Raquel
We made this last night and were very pleased with the result! It is super filling, so we get leftovers for tomorrow :) The sauce is delicious, though I added another 1/4 c water to get it to really coat the noodles. I also used mushrooms instead of tofu (due to a personal aversion) and it turned out awesome!
October 8, 2013 at 10:43 am: Brisvegan
Loved it! General success with everyone, including the omnis. Thanks!
October 8, 2013 at 11:16 am: Emily
This is AMAZING!!!! My boyfriend and I had it last night, and we agree that its going into our regular rotation! SOOOO GOOOD! THANK YOU!
October 8, 2013 at 4:04 pm: KalliV
Made it and loved it. The ingredients came together really well and there was plenty of sauce to coat the noodles and veggies (which has never worked out for me with any other pad thai recipe I've ever tried). I appreciate that this is low in fat/oil, too!
October 8, 2013 at 11:25 pm: Hilma
This is a terrific recipe! Plus, I learned how to brown tofu…your instructions are excellent…and to me, this is the wonder of the internet, that we can learn via the awesomeness of others. I am highlighting your blog…on a post I'm making to my blog today. AND, I look forward to your book!
Keep up the excellent work!!
October 9, 2013 at 2:12 am: kristin
I have always loved the brooklyn pad thai from vwav. Thanks so much for creating a pad thai that i can make on a tuesday night in under and hour! it was perfect, can't wait for the book.
October 10, 2013 at 9:27 pm: jade T
Isa I normally follow your recipes exactly buuuuuuuut I only have vermecilli rice noodles (I believe they are thinner?) & dark brown miso…will it still taste okay? Also have no sirachia (sorry we cant get it easily in uk…so I am not even sure how to spell it!) So would any hot sauce do? *HELP ME! I WANNA MAKE THIS 2MOZ…PLEASE REPLY!!!* xx
October 11, 2013 at 1:42 am: IsaChandra
Yep, just be careful not to overcook the noodles. Those thin ones like to turn to mush!
October 11, 2013 at 2:32 am: Kyle
Made a few technical errors along the way…..forgot to rinse the noodles soon enough, overcharred the broccoli….what can I say….but it still ended up fantastic!!!!
October 11, 2013 at 6:17 pm: victoria shaw
going to try it
October 11, 2013 at 6:32 pm: victoria shaw
Hi what is spiracha and melow white miso?
October 11, 2013 at 9:31 pm: Tiffany E.
Is it at all possible to make this without the miso, or even to put something in place of the miso?
October 11, 2013 at 10:11 pm: Cyndie
OMG this Pad Thai is AMAZING. My husband loves pad thai, but I never really liked it until I made this recipe today. I couldn't stop eating it, and he loved it too! Thank you! I can't wait to get your new cookbook.
October 14, 2013 at 10:02 pm: Justin
Best (easiest plus tastiest) pad thai I have ever made. Oh, and I added just a Tb of tamarind for the hell of it. Thanks!
October 16, 2013 at 12:31 am: Jenny
Just made this with a few substitutions (I don't have Sriracha so I just used Cholula, for example) and it was SO. EFFING. GOOD. I've never made pad thai before, and I've been missing the pad thai from a favorite restaurant in Santa Cruz (I lived there during college), and this definitely brought me back to it. Thanks so much!
October 20, 2013 at 1:08 am: Corey
Following this recipe produced the best pad thai I've ever made. I used a good pinch of kala namak salt for its sulphury (egg) taste, and it was also the best pairing of the salt I've yet to try. I'll never make another pad thai recipe again. This is a staple now. Thanks again!
October 20, 2013 at 4:59 pm: IsaChandra
Good idea!
October 21, 2013 at 11:51 pm: j-dub
I just love this recipe so much. I made the VWAV one frequently and am so happy to add this one to my repertoire. I have to say though, I just use 1 TBS of sriracha and it is plenty hot! I can't imagine using two!
October 30, 2013 at 3:54 pm: Becky
I made this twice in one week, it's incredible! Thank you!
November 5, 2013 at 1:28 am: Kristen
Okay, I had to do some substitutions here, but I stuck to the recipe for the most part. Used mushrooms instead of tofu, only had dried cilantro (I know, I know) and didn't have miso, so I used Better Than Bouillon. Oh. And I was out of lime, so I used lemon. And I added a sprinkling of cornstarch to thicken it up.
However, this was SO DELICIOUS! I will make it with tofu when my 3 y/o isn't asking for dinner and I have time to press it. This will totally be my go-to when I'm craving a yummy Asian meal.
November 14, 2013 at 4:44 pm: Sarah Dee
Oh Isa… I completely f**king butchered this dish. I just cannot get Asian dishes right, unless I order one from down the road. Herumph. One day, right?
November 14, 2013 at 5:27 pm: Sarah Dee
No, wait…. I take it back! This is INCREDIBLE. The noodles self-destructed but apart from that… phwoar. I'm going to eat the shit out of this.
November 18, 2013 at 12:20 pm: Rachel Joseph
Are we pressing the tofu here?
November 19, 2013 at 4:56 pm: Rachel
Made this last night and it is amazing! The heat is perfect and the peanuts and lime juice on top seal the deal. I have been cooking from Isa Does It since it came out and I am loving every recipe. Thank you so much for all you do. Amazing stuff! Thank you again :-)
November 25, 2013 at 6:25 am: Anne
Looks amazing! I don't have sriracha though. Can anything go in it's place?
November 30, 2013 at 5:40 am: Bess
Just made this tonight. I've tried a lot of vegan pad Thai recipes and this is by far the best. It's going to be a new Black Friday tradition in our house. The flavors are so clear & bright; perfect after the annual TG gorging.
December 2, 2013 at 1:52 am: karen
This is freaking fantastic. We love it! The ease in preparation is just a bonus. It's been on my list of recipes to try for a while, and I'm so glad I finally did. It's definitely in the rotation. I'm so thankful for all of your recipes.
December 3, 2013 at 12:58 am: Matthew
This is the greatest thing ever. I made it three days ago, and I'm going to make it again tomorrow.
I would just add that, at least with the ones I bought, it's important to stir the noodles a few times while they're soaking. I spent several minutes peeling apart noodles that had stuck to each other in stacks. Which was totally worth it, because like I said, greatest thing ever.
December 5, 2013 at 6:29 am: Peggy
Just wanted to say how fantastic this recipe is, I had to substitute the tomato pasta with tomato juice (I used extra and left out the water in the sauce) and the miso for a miso + wakame single-serve sachet and it STILL turned out amazing. My internet searches for vegan versions of whatever I'm craving always seem to lead me to PPK; I get the feeling I may have to buy this book.
December 12, 2013 at 2:46 am: Laura
This is one of the best meals I have ever made! Thank you!
December 19, 2013 at 9:04 pm: Ellie
This was fantastic–I think it was the miso. I've made Pad Thai before, but never with miso. Also, I realized I didn't have Pad Thai noodles halfway through making it, so I used rice stick noodles, and it still turned out great! I also loved that you suggested to use the broccoli and stem, I'm going to do that from now on, such a great way to save on waste!
December 22, 2013 at 1:36 am: Susan
Easy, delicious, and goes well with extra sriracha, I recommend it.
December 31, 2013 at 5:48 pm: Sam
Hey just wondering whether or not there is an alternative to miso?
January 3, 2014 at 1:22 am: Karine
You are so smart.
January 7, 2014 at 9:29 pm: Nicole
Yum, I've been looking for a vegan pad thai recipe and this looks delish. I just discovered using zuchini noodles in place of regular noodles and I love the subsitution. You basically just peel zucchini with a veggie peeler until you get to the middle seed part to make the noodles, then saute for a few minutes and voila! A little bit healthier of an option for any one interested.
January 7, 2014 at 10:29 pm: Hannah
This recipe lived up to its name – I made it on a Monday night AFTER the gym and I still had enough energy to enjoy it and do the dishes. I never get pad thai in restaurants because even the vegetarian kind tastes suspiciously of fish sauce. I loved this sauce.
January 11, 2014 at 10:20 pm: Laura
This is one of my all-time favorite recipes. We are making it right now for the second time this week.
January 13, 2014 at 2:54 am: Mathilda
You've taken the eww fish sauce out of the Pad Thai but somehow kept the essence of the dish with a nice tang. I judge dishes by whether or not I would serve it to guests and this one fits comfortably on the list. Make this recipe!
January 16, 2014 at 10:52 pm: Joe
More like pain Thai it was so spicy!
January 27, 2014 at 1:33 am: christina
So, so good. Made this for dinner tonight and was so much better than even anticipated.
January 28, 2014 at 2:32 pm: Deborah H
I made this last night and it was amazingly delicious! Thanks, Isa!!!
February 3, 2014 at 6:39 pm: Anna
Everytime I make rice noodles, lots of them stick to each other and become hard…any tips on how to prevent this? Thanks!
February 10, 2014 at 9:52 pm: Kate
This is so freaking good! THANK YOU! I just follow the sauce recipe and wing the rest of it depending on what I have on hand. So moreish!
February 13, 2014 at 5:22 am: Karen
ISA. You are a GODDESS. I just made this. I just ate this. MY LIFE WILL NEVER BE THE SAME. Thank you a million times over, I have long been a fan, but now I am going to build a shrine to you in my kitchen!
February 16, 2014 at 3:19 pm: Farley
Oh. my. goodness.
I just made this for the first time last night for my husband and I for a belated valentines day dinner. It was so incredibly scrumptious and easy! My husband, self-proclaimed meat-atarian, LOVED it, too.
Thanks so much for this recipe!
February 19, 2014 at 4:15 am: Jan
That was deLISH!!
February 20, 2014 at 10:01 pm: Vanessa
Do you think this recipe would come out okay if I used chickpea miso and coconut aminos? I can't eat soy, but I miss Thai food.
February 27, 2014 at 6:50 am: IsaChandra
February 24, 2014 at 6:02 pm: April
OMG My stomach is RUMBLING. This sounds freakin' amazing. Can't wait to make it.
March 1, 2014 at 1:26 am: LaraMansfield
I've made this recipe quite a few times and it has become one of my favorites. Simply amazing and not intimidating. I've never had success with Asian dishes until now. Thanks!!
March 4, 2014 at 12:54 am: Sarah
I've FINALLY learned to double the recipe because my crew here love their Isa!!! We ALL loved it which is pushing it because my youngest is quite picky. It helps that there are no onions……shhhhh, don't tell her that green onions are onions :-)
March 21, 2014 at 2:28 pm: AH
Great recipe, but it might be a good idea to warn readers that they have to be careful what kind of sriracha they use. I bought Lee Kum Kee brand at Whole Foods only to discover after I got home that it is made with anchovies!
March 24, 2014 at 2:35 pm: sara
This is my favourite thing right now!!!!
April 6, 2014 at 2:05 am: Karen
Made this tonight. Not sure why, but its very limey and not balanced. Perhaps the 1/4 C fresh lime juice was too much?
May 8, 2014 at 11:22 am: Steffany
I made this last night for dinner – it was fantastic! The sauce is the perfect blend of sweet, sour and salty. I was out of limes so I used lemons instead. I also subbed granulated maple sugar in place of the brown sugar and it turned out great.
May 30, 2014 at 8:25 pm: MkePam
This was a huge, huge hit at my house! My roommate and my boyfriend (both meaties) ate it all up and looked at me like they wanted more. I think next time I am going to add some bell peppers at the end of the broccoli for some crunch. Thanks Isa!
May 31, 2014 at 1:42 am: Lucy
I made this yesterday and it was fantastic. I've tried making pad Thai from scratch, from a box, and from a jar. From scratch was woeful, the box and jar attempts were ok, but still fell well short of what I expected from a good pad thai. This one, however, was fantastic! Genius as always, Isa. I didn't add any extra salt (miso and soy sauce were enough), and I only used about 1.5 tbsp of tomato paste, and threw in a tbsp of tamarind paste because I had it in the fridge from a previous, failed attempt. I reduced the sriracha right down because my husband has a very low spice tolerance, and I coated the noodles in a bit of peanut oil after rinsing and draining them to prevent them sticking while they waited. Compliments all around! Thank-you!
June 18, 2014 at 5:22 pm: Ronda
This is one of my families favorite recipes :)
July 13, 2014 at 3:28 pm: JessfromLondon
Hey there! I'm off to a vegan pot luck this week and am dying to give this recipe a go, do you reckon there's any way to make any of the components ahead and assemble at the dinner or is it best to do everything "to order"?
July 17, 2014 at 11:36 pm: Susana
Can you substitute the brown sugar with coconut palm sugar, which is what they usually use?
July 25, 2014 at 12:40 am: Christine
I made this again tonight. It's part of our regular rotation. It's better than pad Thai in restaurants here. Thanks for the recipe! I also appreciate the fact that so many of your recipes are budget friendly. :)
July 29, 2014 at 7:25 pm: Kris
This is one of my family's favorite Isa recipes. We make it once a week and my 10 year old daughter absolutely loves it.
August 8, 2014 at 11:02 pm: seequinn
This was sooo great. Tofu instructions finally gave me perfect brown tofu. I found a palllet knife in a cheap storebthat was just the right thickness for flipping the tofu. I also used some tamarind. this recipe is part of my life from now! Thank You!
August 28, 2014 at 3:56 am: Lisa Z
Made this tonight! Amazing! Did not have miso so added some miso ginger broth. Added a little fish sauce and rice vinegat and red pepper flakes (I do not have a clue what I am doing just added ingredients from other recipes). It was excellent! I followed her perfectly browned tofu recipe as well and it was perfect (never made tofu before). Can't wait to purchase the cookbook.
September 21, 2014 at 3:13 am: Bernadine
With havin so much content do you ever run into
any problems of plagorism or copyright violation? My site has a lot of exclusive
content I've either created myself or outsourced but it appears a lot
of it is popping it up all over the internet without
my authorization. Do you know any techniques to help stop content
from being ripped off? I'd really appreciate it.
September 29, 2014 at 12:46 am: Adrian
This recipe is AWESOME! The sauce is KICKIN!!! I used zucchini and yellow squash as my noodles and OMG! I can't stop stuffing my face. Thanks again for another great recipe.
October 31, 2014 at 8:33 am: Ellen
I have tried different recipes for pad Thai sauce…but now that I've tried this one my search is over. It is the best ever!! I make a large batch of pad Thai (16 oz pkg of noodles) so I doubled the sauce recipe. Texture and taste is perfect. Adding fresh ginger to sauce is a great addition too.
December 17, 2014 at 10:04 pm: jill
The best sauce ever! And no searching for tamarind. Just perfect!
January 3, 2015 at 5:50 pm: Greta
When do I use the garlic? Did I miss that part?
Thank you
January 10, 2015 at 5:45 pm: Eileen
This was awesome. I didn't have miso, it didn't seem to matter. There were way too many noodles than I needed, so I only ate half. But the flavour was wonderful!
February 1, 2015 at 5:33 am: Michelle
I love Pad Thai and eat it all the time when I go out. I'm very critical of vegan Pad Thai and this was great! My omnivorous husband and step-daughter loved this!
May 26, 2015 at 12:44 am: Kelsey
The kids can't handle anything spicy. Can you recommend a substitute for siracha?
June 4, 2015 at 11:31 pm: Tami
This is the best Pad Thai ever. I can't believe how much my 3yo son loves this. It doesn't seem like it would be a kid-friendly food, but he loves the stuff.
June 7, 2015 at 12:04 am: Leigh
This is by far the best pad thai recipe I've ever made. It turns out perfectly every time. I substitute tahina for the miso and often add a bunch more vegetables. It is hard to share.
June 17, 2015 at 10:48 pm: Jen
So easy to make, and so delicious!! Thank you! :-)
July 28, 2015 at 5:47 pm: StephanX
http://www.theppk.com has potential, you can make your blog go viral easily using one tricky method. Just search in google:
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April 21, 2016 at 10:38 pm: Anne
I absolutely love this. It's become one of my go-to dishes. Just Yummy!
April 28, 2016 at 5:16 pm: Lacey
Looks great….. But…No tamarind?
August 25, 2016 at 8:53 pm: Cindy Bear
I am very much looking forward to making this but we were only able to get red miso. How should I sub the red for white? I know white is "sweeter" and less salty. Should I add less red and a tiny bit something sweet (no tamarind paste in the house but I do have honey and maple syrup.


text:
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The "Fader" is a unique blend of displacement hull hydrodynamics (front half) and current shortboard down-rail theory (back half). The roundtail and flattened rocker combined with aforementioned elements to yield a fast yet tight maneuverability. Similar template to a mid to late 80s Skip Frye mid-length.
Surfboards are only available for in-store pick up. Surfboard shipping is not available domestically or internationally. However, we can transfer the board between San Francisco, Silverlake, and Venice Locations for $50.

subset: commoncrawl


text:
DOHA: A paediatric emergency unit with all the required facilities is to be opened at the upcoming Sidra Medical and Research Centre in two years.
It is expected that it would be the biggest paediatric emergency centre in the country.
Qatar is making rapid strides in the realm of paediatric emergency healthcare and already has enough child specialists, although there is shortage of child specialists internationally.
Hamad Medical Corporation (HMC) has some of the best child specialists and chances are that some of them might be shifted to Sidra when it begins operating.
This was disclosed at Al Sharq's Ramadan tent attended by a couple of HMC doctors recently.
Dr Khalid Abdul Noor Saifuddin, Director of Hamad International Training Centre, and Dr Mohamed Hamoudi Al Amri, Assistant Director of Paediatric Emergency at HMC, took part in the debate.
The doctors said that despite that there are several paediatric emergency centres in the country, including those in Al Khor, Al Wakra, Al Sadd in Doha, and Dukhan, among other places, sometimes people come to the main accident and emergency unit at Hamad General Hospital.
This unit has a capacity to handle 2,500 emergency patients a day, with the current daily turnout being 1,500 to 1,700.
"This is a very high turnout. In emergency units in the UK the turnout is only about 200 a day and despite that there are complaints of delays," said Al Amri.
The doctors also denied rumours that Rumailah Hospital was being turned into a heritage site. The fact is that a modern hospital is coming up in its premises and the old building of Rumailah Hospital is being retained.
The emergency unit there will be upgraded, said the doctors.
They said that it was very difficult for private hospitals to provide emergency medical services because that called for substantial investment in medical facilities, including equipment, and staffing.
The doctors said that private healthcare providers should rise above profit-making considerations and invest adequately in emergency medical care.
Very high standards have been set for health services, including emergency medical care, to be provided by the private sector and there will be no compromise, said the duo.
The Peninsula


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671 to 680 out of 765
Nathaniel Taylor '11 Studies Effectiveness of Alpha-Fetoprotein Peptides
September 4, 2009
Following pregnancy, women sometimes have a high concentration of what is known as alpha-fetoprotein, a protein found in blood plasma and produced in the yolk sac and liver during the fetal stage of development. Previous studies have shown that the alpha-fetoprotein has pronounced affects against breast cancer, and therefore women who have had multiple births might be less at risk. This summer Nathaniel Taylor '11 looked at two sub-derivatives (small pieces) of alpha-fetoprotein, Peptides TPVNP and STPNVP to see if the properties they possess could be extracted for pharmaceutical purposes. He worked on the research with Silas D. Childs Professor of Chemistry Robin Kinnel.
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Summer Internships Provide Essential Career-Related Experience
September 3, 2009
It's no surprise that 2009 college graduates are having a tough time finding jobs in the current economy. Surveys by the National Association of Colleges and Employers (NACE) found that fewer than 20 percent of 2009 graduates who had applied for a job actually had one by the time of graduation, down from 26 percent in 2008, and more than 50 percent in 2007.
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Students Experience Rural China in ACC Field Studies Program
September 3, 2009
Hamilton students Ashley Chang '10, Chelsea Stone '10 and John Garrison '10, along with 13 other students selected nationally, were awarded grants to participate in Associated Colleges in China (ACC) Field Studies program this summer. The program's purpose was to help students who have previously studied abroad in a language-intensive program in China retain their high level of Chinese ability. It also aimed to help American students develop a better understanding of rural China and the China that is situated "outside of study-abroad programs." For seniors Chang, Stone and Garrison, this seemed like a deal too good to be true.
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Jiong Chen '10 Examines Digital Piracy in Levitt Research
September 2, 2009
China has long been criticized as a haven for piracy. The degree to which it exists there is so alarming that it would shiver ye timbers and condemn you straight to the depths of Davy Jones' locker. At least, it would in the United States. But the kind of piracy that goes on in China is not usually discouraged, and is treated as a normal part of life. More than 90 percent of the Chinese population takes part in the search for the treasures of digital media culture, not gold. While citizens get much of their business software and electronic entertainment for free, their laid-back attitude has made piracy the number one issue for digital media companies that wish to make a profit. This summer Jiong Chen '10 worked on a research project on the subject with Professor of Economics Elizabeth Jensen.
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Grace Liew '12 Examines Paradigm Shift in Malaysian Politics
September 1, 2009
A few years ago, Grace Liew '12 would have told you she had little interest in the politics of her native country. So it may come as a surprise that Grace spent her summer pursuing an Emerson Grant to investigate a paradigm shift in Malaysian politics. It was the trend of government itself that inspired Grace's interest. In the 2008 elections, the leading party lost its majority, a new step for a nation that has not traditionally seen significant opposition in government. Liew's research sought to examine the reasons for this development and to track its progress, aided by Professor of Philosophy Rick Werner.
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Will Bauder '10 Spends Summer on aCORN Project at Indiana University
August 31, 2009
The electroweak force describes the confluence of two fundamental forces in nature (out of four): the electromagnetic force, and the weak force. "Electroweak" is a funny sounding name to begin with, and "weak force" does not sound very scientific – but both are, in fact, complicated concepts in particle physics. The weak force alone governs beta decay and its associated radioactivity. But when combined with the electromagnetic force, it controls neutron beta decay. The aCORN project is an effort to more accurately measure the electron antineutrino correlation termed "little a," one of the parameters for neutron beta decay. This summer, William Bauder '10 worked on the aCORN project at Indiana University, which collaborates with the National Institute of Standards and Technology (NIST). Professor of Physics Gordon Jones guided him through the research.
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Tawanda Mashavave '10 Analyzes Number Theory in Summer Research
August 30, 2009
One plus one is undoubtedly two. One times one is indubitably one. But what happens when you put a whole string of these simple calculations together? That is what Tawanda Mashavave '10 researched this summer. His project was designated as computer science research, but it was geared more toward number theory. With Professor of Computer Science Richard Decker, Mashavave analyzed integer complexity: the integer complexity of a positive integer n, denoted by c(n), is the least amount of 1s used to represent n using only additions, multiplications, and parentheses.
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Megan Bumb '10 Spends Summer as Health Policy Intern for Children's Defense Fund
August 29, 2009
The founder of the Children's Defense Fund (CDF) was Marian Wright-Edelman, a leader in the civil rights movement. She was Dr. Martin Luther King Jr.'s friend and legal counsel, and Megan Bumb '10 was a guest in her home for a barbeque this summer.
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Xiaohan Du '12 Brings U.S. Art Museums' Educational Ideas to China
August 28, 2009
Xiaohan Du '12 is proud of her Chinese culture, but has some qualms about its philosophy on education, especially in museums. "The Chinese people don't get enough from the museums as they should," she said. Du describes the labels and audio guides that resemble those in American museums, but also mentions that there is a staggering lack of activity outside of these merely informative aides. "It's pretty passive," she noted. This summer, she did a comparison of American and Chinese educational methods in art museums. Her research was funded by the Emerson Foundation Grant program, which was created in 1997 to bolster student-faculty relations through collaborative research projects.
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Alyssa Kanagaki '10 Focuses on Cell Growth in Harvard Internship
August 28, 2009
"Nature's designs can be so stealth!" Alyssa Kanagaki '10 said. Diseases spread so quickly that it is hard to believe that something as small as a bacterium could cause so much harm. Kanagaki's internship this summer with Dr. Suckjoon Jun gave her the chance to explore these microscopic marvels more closely. Dr. Jun, a physicist who has recently turned to biology, wants to know how one cell becomes two cells. It's not a simple question, nor does it have a simple answer. He and his team at Harvard University's FAS Center for Systems Biology study this and other details of a cell's life.
More ...
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5 / 5
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text:
Wednesday, 27 July 2011
Happy Birthday To Me
59 comments:
You've got some lovely things here, especially love the Jaegar top! xxReplyDelete
Sirens and Bells
How lovely! I hope you have an amazing birthday and a fabulous time in Paris come September! xxReplyDelete
Happy Birthday sweetie pie!ReplyDelete
All your purchases are beautiful. I love the spotty dresses, and the bag is out of this world. Congrats! xo
i hope you had a wonderful birthday, those dresses are gorge-have fun in paris! i follow you on instagram (i'm chelseanico) and i love your photos! xxReplyDelete
congrats!!!! hope you're having the best of times and that your trip is wonderful!!!ReplyDelete
Happy Birthday Paula! xReplyDelete
oh i love everything!!ReplyDelete
espically that tan polkadot dress.
i guess i missed your birthday ..
so happy belated birthday!! <333
Awww happy birthday I do adore that lace dress to, hope you have a wonderful time in Paris xoxoReplyDelete
Fun! I love your vintage dress idea. I'd love to find more vintage dresses, it's 1 thing the op shops seem to lack here! :(ReplyDelete
HAPPY BIRTHDAY!! You deserve to spoil yourself today. Love those polka dot dresses - i tried something similar on the weekend but it was too short.ReplyDelete
Happy Birthday Paula. :) Such a lovely little assembly of goodies. Looks like you're all set to have a wonderful day.ReplyDelete
Twitter - @ishrattrishna
Happy birthday! Love that Chanel 19.ReplyDelete
Hello dear!ReplyDelete
dont know if today is or was your birthday already, but HAPPY BIRTHDAY!!!! hope you have the best time ever!! lot of love and good wishes to you!
ps. i loved that vintage floral box!!!
HaPpY BiRthDay!ReplyDelete
Those are lovely birthday treats :)
Looking forward to your Lake District post. I went there years ago when I was a student.
happy birthday! you've bought such beautiful things, especially those dresses and the honey! hope you have a great weekend away, i'd love a trip to paris, haha.ReplyDelete
Happy Birthday gorgeous girl !!! It's been a long time since I've last commented on your blog but I still follow it religiously and I can say that you have amazing taste and an incredible figure. I feel so inspired whenever I check your blog. Anyway, have a really nice birthday ! Millions of French bisous for your special day !ReplyDelete
My goodness you did well! A big Happy Birthday to you xReplyDelete
Lovely gifts! Happy B-day and have a great time!:)ReplyDelete
I wish you a very merry BIRTHDAY!!!!!!!!!ReplyDelete
THE BEST BIRTHDAY EVER my dear Paula ♥
Be happy, stay classy and pretty :)
Comin to London in a week, 4 days with my sister!
We'll stay at Gloucester Road, in a friend's flat. YAY!
Any advices for the cute and unknown cool places we could go to?
I'll give you some more for PARIS!
lovely stuffs! <3ReplyDelete
Many happy returns dear lady. And such lovely items. I adore all things Chanel and I love your silver spoons and those pretty little dresses. Here's hoping Paris is what you expect it to be in September;-)ReplyDelete
I love the idea of a special birthday dress! I may have to start that tradition for myself :)ReplyDelete
So many lovely things! What does the clover honey taste like? It looks delicious ♥
Wow really lovely selection, The Jaegar pieces are my favourite. I used to wear Chanel no19 years ago I must re-visit it.ReplyDelete
Happy Birthday and I bet your just itching to get to Paris!
The doll on fashion
Enter my giveaway to win a ZARA leather bag!
Happy birthday! I've admired that Jaeger bag a few times and tried the Chanel perfume at the weekend, it's lovely. Nice to have Paris to look forward to too!ReplyDelete
Happy birthday lovely!! :) You got some beautiful treasures there! Have a fabulous day, xxxReplyDelete
Happy Birthday for today!! Hope you have a wonderful day. The Jaeger bag is gorgeous.ReplyDelete
Happy Birthday, my dear!ReplyDelete
Love these dresses! Super cute!
so many beautiful things; you really have the knack for choosing stunning items. i especially love that bag. happy birthday! -x-ReplyDelete
thanks for the birthday wishes everyone!ReplyDelete
gee &mgood day sunshine - my birthday is today, i scheduled the post for one minute past midnight ;-)
lyndall - i've just had it this morning on toast...it's absolutely divine. very very sweet though, if you like that, as i do!
the doll on fashion - yes, i had the old version too years ago, this is a really nice updated version.
Happy Birthday PinkBow :) Have a great one. XxReplyDelete
Happy birthday - you've got some lovely things! Those dresses from Fenwicks are absolutely gorgeous - I'm going to have to have a look for them! xxReplyDelete
happy birthday - hope you have a fabulous day and lovely to see you yesterday xReplyDelete
Happy Birthday!!!!ReplyDelete
Wooo lucky girl :D Happy happy birthday, hope you have an amazing day!! xxReplyDelete
aww happy birthday darling!ReplyDelete
everything you bought just screams you!!
i will also be in Paris in Sept, but for a company trip. such a coincidence, hope you have the loveliest time:)
Happy birthday! You got some LOVELY pieces you lucky girl! Bet you can't wait for Paris! Exciting stuff xxReplyDelete
Happy birthday! You picked out some beautiful things (:ReplyDelete
Lovely photos as always! Hope you had a fab time in the Lake District - it's my part of the world! The spotty dresses are lush!ReplyDelete
ok I seriously ADORE your blog *_*ReplyDelete
just too cute!
Beautiful things! Happy Birthday to you, and wow - a trip to Paris - how exciting!ReplyDelete
Oh, I am so excited to see the Jaeger things! There's nothing better than treating yourself for your birthday - it is the perfect excuse to pamper, spoil and delight in being you!ReplyDelete
You are such a wonderful photographer, too. Your images always so luxurious and ethereal.
And many happy returns! I hope that you have a wonderful, memorable time. xxx
lovely post! happy birthday hunni! You got such lovely items, I am so jealous! Hope you had a lovely day! :) would love it if you checked out my blog-ReplyDelete
Meena xxxxx
Happy Birthday to you indeed. What a wonderful selection of gifts. And going to Paris too. Lucky girl. XxxxReplyDelete
Happy Birthday Paula. Hope you've had a good day, and that your Paris trip rolls around quickly.ReplyDelete
Love the Jaeger top and the dresses (all of them, but particularly the 2 patterned ones). Hope you enjoyed the Lakes, I live in the Lakes at the moment- the sun has even been shining today!
Lovely treats for a lovely lass. Happy birthday!ReplyDelete
All so beautiful happy birthday :)ReplyDelete
It looks like you're all ready and set to go to Paris! What a great bday present : )ReplyDelete
Happy Birthday!ReplyDelete
I love the lace gown.
Happy Birthday! The beige dress is so pretty! I don't usually buy myself a birthday present but that sounds like a lovely idea! Hope you had a wonderful day :)ReplyDelete
That Jaeger handbag is ridiculously beautiful! I am so jealous, it looks like you spoiled yourself good and proper! That's exactly what I like to see! :D Hope you had an amazing birthday!ReplyDelete
So sorry I missed your birthday! Happy Late Birthday... You've certainly found some lovely things and a trip to Paris sounds wonderful. Lots of Love from London xoReplyDelete
Happy Birthday!ReplyDelete
(It was mine on 22nd July!)
Happy birthday dear! All of these look absolutely lovely~ The two pleated dresses remind me of one that I got by TFNC from Asos. It's almost the exact same cut, mine is just solid! (this is mine) I love the polka dot print on yours, they are so cute! Also, the breton top is gorgeous and so classic.ReplyDelete
Happy belated birthday lovely!ReplyDelete
Happy birthday!!! xx Hope you had a lovely time and damn I love that Jaegar blouse.ReplyDelete
- Seph
i wish you all the very bestReplyDelete
Love the Jaegar breton, definitely going to check that out. The beige polka dot dress is my other favourite. Wonderful birthday treats. Hope you had a great day.ReplyDelete
I can't believe you wear my perfume! That was my birthday present to myself also.ReplyDelete
Happy birthday to you :) I LOVE these gorgeous gifts :)ReplyDelete
Thanks for taking the time to comment. If you would like to ask me a question, I will reply back here.


text:
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A currency controlled by an attractive Waterlooper.
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Doctor insights on:
Best Thing For A Pulled Back Muscle
How do I treat a pulled back muscle? The muscle is on the inside of the shoulder blade.
Evaluate first: While muscle strain under or next to the shoulder blade is possible, you might also have neurologic issues with the cervical spine. You should ask you family doctor if the pain persists more than several days. ...Read moreSee 1 more doctor answer
Muscle (Definition)
It is a body tissue that has the ability to contract. It shortens and generates force. It relaxes and returns to its original length. Muscles move joints, stabilize the body, move air and food through the organs, act as valves for bladder, bowel and other organs. They control movement of the eyes. They help us express ourselves by changing the shape of our ...Read more
How to get rid of a pulled back muscle
Exercise: Leave your knees on the floor face down while doing pushups. This stretches the musclews of the back. Ice is also nice to apply. Ben gay also works well. ...Read moreSee 1 more doctor answer
Pulled back muscle, is this it? What are the symptoms?
Not enough info!: Can't answer your question as written resubmit! ...Read more
Pulled back muscle 3 years ago in the gym. Have been doin physio to no avail. Back pain persists in the lower and middle back. Feel fatigue?
See below: There are many causes of low back pain. The most common cause is usually related to degenerative changes to the discs or joints of the lower spine. It is common for this type of arthritis to be worse in the morning and improve throughout the day. If your pain lasts greater than 2 weeks be sure to see your physician. ...Read moreSee 1 more doctor answer
Pulled back muscle. Added nsaid ice muscle relaxer. Pain now worst going to hip and down leg. Hard to walk at times. Pulled or torn?
Sciatica?: Could be sciatica. If you have burning pain, numbness, or tingling it is likely nerve irritation/inflammation from your low back. Get it checked out by a doctor. ...Read moreSee 1 more doctor answer
Use condom and bcp.sex 2 days before period,got period. Pulled back muscle,on ibuprofen. Have abdominal pain comes on suddenly. Preg?nxt period 5 days
Pregnancy unlikely: However, it can be hard to tell if a woman is pregnant because some of the symptoms seen in early pregnancy can also happen in non-pregnant women. A urine pregnancy test gives a reliable result if done correctly. One can test about 3 weeks after sex (3 weeks after when conception might have occurred), or 1 week after missing a period. An doctor can evaluate any persistent or worrisome symptoms. ...Read more
I pulled my back muscle while i was coughing. Are there any remedies to reduce pain?
Muscle strain: Muscle strain may be treated with rest, then with medications such as acetaminophen, non-steroidal anti-inflammatories including aspirin. These things get beter with time but can be very painful initially. ...Read moreSee 2 more doctor answers
Have never pulled a back muscle, but think maybe I just did last night. Center of middle back. How to tell if pulled, and what can I do to fix it?
Rest, ice: I would in general take it easy i would use ice on the affected area along with mild nsaids i would not exercise until the symptoms resolve if the problem persists more than a few days, i would see an orthopedist for an exam and possible workup. ...Read more
What are the best workouts to strengthen the lower traps? I am a baseball player and currently lacking the back muscle strength to increase velocity
Strengthen traps: i would talk to your coach and trainer as they know what muscles you may need to work on. ...Read more
Last week I think I pulled a back muscle and it is still bothering me. How long should I not stress it? I.e.working out
It can take up to: 6 weeks to fully heal. Pay attention to proper body mechanics, you can take NSAIDs if you have no contraindication to this like ulcer history etc. (ask your doctor), avoid strenuous activities till pain starts subsiding. No heavy lifting until then, if symptoms worsen, or persist after 4 weeks, or if you start experiencing weakness, numbness or tingling, then go see your doctor. ...Read more
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HTC Ozone Specifications | Review
HTC Touch Pro2 Specifications | Review
source: PCD (Ozone) & PCD (TP2) via WMExperts & WMExperts (TP2)
1. Kiltlifter (Posts: 742; Member since: 11 Dec 2008)
FINALLY! But that is good that the TP2 and the Ozone are up to date as both those phones are awesome and deserve the extra 6.5 boost.
2. gambino37 (Posts: 146; Member since: 16 Oct 2009)
Im still not convinced that this is Touch Flo 3D anymore. I flashed a few hours ago and can find nothing that states that it is TouchFlo. I find more options for Sense UI than I do for TF3D.
3. tuminatr (Posts: 773; Member since: 23 Feb 2009)
htc is replacing touch flo with sense UI
4. gambino37 (Posts: 146; Member since: 16 Oct 2009)
Better tell that to the guys on the VZW forum LOL They still dont believe it. They keep saying that Sense UI is only with Android devices.
5. vzwtechbill (Posts: 175; Member since: 16 Mar 2009)
Frankly, does it matter what name you give to awesome? lol
6. Rhetoric (Posts: 74; Member since: 25 Jul 2009)
Glad Sprint has their Touch Pro 2 up to date as well amirite guys lololol.. but seriously, always good to see my carrier (Sprint) 2 steps behind everyone else.


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Australia Grapples to Preserve Food Processing
Food Processors' Woes Mirror Troubles Elsewhere in Australia's Manufacturing Industry
BATHURST, Australia—In this small Australian city—home to one of the world's most fearsome street-racing circuits, with corners bearing names like Hell and the Chase—a closely held U.S. company is racing to save another stalwart here: food manufacturing.
Idaho-based J.R. Simplot has called for Australian government support to help save products like the Chiko Roll—a deep-fried pastry snack inspired by a spring roll that has long been a favorite at sporting events Down Under. The chopped meat and vegetable roll has, along with the firm's canning operations, become a victim of a strong Australian dollar and high wage costs that make it difficult to compete with cheaper imports.
It is a battle that is being replicated in towns across Australia where food manufacturing is a major local employer. For global producers, like Canada's McCain Foods Ltd. and Pittsburgh-based H.J. Heinz Co., the outcome has been factory closures and layoffs in Australia. Heinz's new owners, Berkshire Hathaway Inc. and private-equity firm 3G Capital have also been cutting hundreds of jobs across the U.S. and Canada, though mostly office positions. Others like Coca-Cola Co. KO -0.51 % 's Australian distributor, Coca-Cola Amatil Ltd. CCLAY 0.06 % , want Canberra to lead the industry's defense against cheap food imports, with tariff protection and anti-dumping duties.
Simplot said Thursday it would lay off 110 staff and scale back production at its Bathurst plant as it continues to lobby for federal government support. It has requested a 30 million Australian dollar (US$29 million) government grant to help upgrade aging factories at Bathurst and another in Tasmania state. The Tasmanian plant was spared job cuts after the state government indicated it would offer financial assistance, the company said in a statement.
"We're not just crying wolf and pretending to be poor here," said Silvio Tenci, who manages Simplot's Bathurst factory. "If we don't face up to these issues of creeping costs and stiff competition at our borders, I think manufacturing in these marginal industries will vanish from Australia and move offshore."
Bathurst, with a population of around 33,000, is just the kind of manufacturing hub the country's central bank has been trying to revive by cutting rates eight times since late 2011. In August, the benchmark cash rate was reduced to a record 2.5%, lower even than in the depths of the financial crisis.
Unlike similar-sized towns in the country's resource-rich west, which have benefited from a long resources boom powered by China's voracious appetite for commodities, Bathurst, around three hours' drive from Sydney, relies mainly on manufacturing and agriculture to drive its local economy.
News of Simplot's cuts is a major blow for the town. Simplot is the country's largest vegetable processing company by market share, producing hundreds of thousands of tons of frozen and canned vegetables each year. Company management said Thursday they hadn't ruled out closing the plant altogether if its profitability doesn't improve.
"A lot of families in Bathurst will be in strife if this closes," said Harry Robertson, who has worked at the factory for more than two decades, and oversees packaging of products like the Chiko Roll.
A spate of recent food factory closures across Australia have raised concerns that the agriculture business here could head the same way as mining—where record volumes of iron ore and coking coal dug out of the ground has contrasted with production cuts and job losses at the nation's steel mills.
McCain Foods this month said it would close a potato processing plant at Penola in South Australia state in December, blaming a sharp jump in imports of frozen potato chips. Heinz last year closed a factory producing tomato sauce in neighboring Victoria state and moved production to New Zealand where wages are lower.
"We can't keep exporting the raw commodities, we need to be able to process as much as we can," Australia's Industry Minister Ian Macfarlane said. "But we aren't interested in propping something up—we want long-term solutions."
Australia has long held a goal of becoming a food bowl for Asia as the global population increases to an estimated 9 billion by 2050 from 7 billion now. The country's food exports rose by 12% from a year earlier to A$30.5 billion in the financial year ended June, 2012, according to government data, the highest level in a decade, as production recovered from a long drought and severe flooding. More than half of those exports were to Asia. However, imports of food are also increasing, hurting domestic suppliers.
The woes of food processors mirror troubles elsewhere in Australia's manufacturing industry, where vast dollops of government aid have been plowed into keeping industries like auto making afloat, with limited success.
U.S. car maker Ford Motor Co. F -0.08 % said in May it plans to stop producing cars in Australia from October 2016 with the loss of up to 1,200 jobs, despite receiving millions of dollars in government handouts.
Figures from the Australian Food and Grocery Council show that nearly 5,700 Australian jobs were lost in Australian food and beverage manufacturing in the last financial year.
Tony Latina, a fruit grower in Victoria, recently bulldozed and burned 4,000 pear and peach trees after Coca-Cola Amatil—29%-owned by Coca-Cola—told 60 growers it could no longer take their produce amid mounting losses.
"It has been a tough six months," said Mr. Latina, who had been supplying the factory for nearly half a century. "The trees were 44 years old and had 50 to 60 years of prime fruit production left and I had to remove every tree."
Write to Rebecca Thurlow at email@example.com


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And that pricetag stands at $15 dollars per child which paid for the entire day's worth of fun.
| Portions are © Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or distributed.
WFXL FOX 31 is your source for getting connected to balanced news, severe weather coverage and local sports for Adel, Albany, Camilla, Cordele, Dawson, Douglas, Fitzgerald, Leesburg, Morgan, Moultrie, Nashville, Newton, Ocilla, Pearson, Sylvester, Tifton and Valdosta.


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By Chris Olson
Chris Olson
Editor in Chief
The social registries that are the origin of the term "Who's Who" were known for publishing the names of people in high positions, if not those with high accomplishments. This was useful information for a wide range of social climbers and political types.
Our cover article this month, "Who's Who 2009: Leaders in Energy Management and Sustainability," serves a different purpose. In a search for accomplishments and best practices, the Buildings editors investigated a varied number of organizations. Ultimately we selected a dozen whose energy and green practices seem to have the right stuff that others can learn from. These organizations range from private real estate firms to federal and county agencies, from a defense contractor to a major university and a 40-bed community hospital.
The organizations have practices in place that are methodical and meticulous; they make use of every available resource, including people; they share every idea, every success, and every disappointment. They develop measurement tools and then return to them often to gauge their progress, brainstorm new ideas, and keep the momentum rolling forward. It's hard work, but the organizations are building cultures that allow everyone to celebrate the successes.
In short, the high-achieving organizations mount energy and sustainability efforts that focus on teamwork rather than on the roles of single individuals. As Buildings editors talked with them about their practices, the discussion inevitably led to the contributions of large numbers of people, and the need to increase awareness and participation even more widely and deeply.
So you will find no Donald Trumps exalted in the Buildings Who's Who, but you will find organizations with practices worth emulating. Let us know what you think – and what your organization's best practices are.
Visit our website today to learn about the design flexibility of a Morton building and the endless possibilities of partnering with our designBUILD team.
Wood construction is both cost and energy efficient. Check out Morton Buildings and our designBUILD team online today to discover all the benefits of post-frame construction.
Morton designBUILD is a team that works with you, from concept to completion, to create custom steel buildings and beyond. Visit our website for design inspirations today!


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amfAR, The Foundation for AIDS Research
Compilation Album of re-imagined 80s hits benefits amfAR
For a limited time, the Schmidt family will match your gift to advance cure-focused HIV/AIDS research.
amfAR infographic illustrates the advances on global HIV/AIDS made possible by the U.S. President's Emergency Plan for AIDS Relief (PEPFAR).
amfAR research funding targets biggest roadblocks to HIV cure
Headquartered at the University of California, San Francisco, the amfAR Institute represents an exciting new collaboration in the search for a cure for HIV.
Our Italian benefit gala is a highlight of Milan Fashion Week.
amfAR-funded researchers have uncovered new evidence that antibodies could be harnessed as potentially potent weapons to cure HIV.
The broad benefits of increased investments in HIV/AIDS research
Amid progress on treatment and a reduction in deaths, disparities persist.
In observance of the ninth National Gay Men's HIV/AIDS Awareness Day on September 27, amfAR spoke to Jeremiah Johnson, HIV Prevention Research and Policy Coordinator for the Treatment Action Group.
Published twice yearly, the newsletter provides updates on amfAR's research, prevention, education, and policy initiatives; reports from amfAR-sponsored conferences and symposia; overviews of major HIV/AIDS-related issues; and highlights from recent fundraising events.
The California-based Institute supports teams of scientists working across the research continuum, from basic science to clinical studies.
amfAR's Milestone Partner, Harry Winston, Inc., is launching a limited-edition Countdown to a Cure timepiece to benefit the Foundation's efforts to develop a cure for HIV.
Request for ProposalsInvestment Grants: Bringing Bioengineers to Cure HIVSubmission Deadline: September 27, 2016
Request for ProposalsMathilde Krim Fellowships in Basic Biomedical ResearchSubmission Deadline: Closed
Benefit amfAR While You Shop on AmazonIf you shop at AmazonSmile, you can benefit amfAR with every purchase—at no cost to you!
Delta SkyWishNot sure what to do with your Delta miles? Donate them to amfAR.
© 2016 amfAR All Rights Reserved


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Nihilistic fatalism. Not a term one usually associates with Seth MacFarlane. But that's how he feels about doing the most dangerous job he's ever done: hosting the Oscars. "There is sort of a comfort in knowing that no matter what you do, you're going to get the same reactions in the reviews," the Family Guy creator says.
"So I could put on the worst or the best show in the world and I will still be flayed by the press." Seth, 39, is stuck: If he does what he's famous for - sharp, gutter-level jokes à la American Dad, then the chi-chi crowd will walk out. He says he'll try to strike a balance between Billy Crystal's classic charm and Ricky Gervais' shark-toothed satire: "The whole point of their bringing me on was to give it a little bit more of an edge."


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Stacy Hackett
The Siberian is believed to have existed for thousands of years as a native of Russia. An account of a cat show held in England in 1871 mentions the breed, though it is difficult to find mention of the Siberian in historical accounts of animals in Russia.
The breed first entered the United States in 1990. The Cat Fanciers Association accepted it into the miscellaneous class in 2000. Though popular with cat lovers, the Siberian is still rare in America, with kittens in high demand.
- Return to the Siberian Breed Profile -
Sally Malibu, CA
Great article.,I have two step sisters. Russian Siberians, both female , two and a half years young. We have had them since they were 4 months young. We were on waiting list for 18 months. Tootsie is dark in color but quite beautiful & humorous. Our first one Tootsie is incredibly adventurous, but Will Not let anyone clip her nails. She scoops her food up with her claws & pulls her toys from a large basket & Carries them all over, even up the stairs. The second is golden red in color & is a scary cat . PrincessA is smaller, but mighty. Toots is Alpha but PrincessA can hold her own, if sh has to. These cats are a ball to watch & we schedule playtime twice a day for them. If we are not on time at 5 Pm, they wait for us. Tootsie is learning to turn the doorknobs they r both INDOOR, SAFE CATS. WE LIVE IN MALIBU /wild animals in our YARDS..
Karin Topsham, ME
My Siberian is a flame point, but has white feet instead of orange. He sings and dances for his cat foot every day on his hind legs. He has a chirpy little voice and trills at me. Seems to purr constantly, even in his sleep. LOVES to retrieve toys, especially toys thrown down the stairs, and will throw them down himself if we get tired of playing. He is big and beautiful, and has a sweet disposition.
Galadriel Lothlorien, ME
tami elizabethtown, KY
They were used in Siberia for seach and rescue because thier paws are articulated like a human hand and they can grab hold of the ice crags and give alert if someone is there where a human or dog would fall because of legnth of jump, weight, and articulation of the pads as well as having the opposible thumb which any one who has lived with one of these will tell you you can't keep them inside because they can turn the knobs!
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Dear Heloise: When bringing home groceries one day, the milk leaked. I didn't have time to clean it up at that moment, so you can imagine the smell in my car that greeted me the next day! (This happens often. If the carton or jug is defective, take it back to the store. - Heloise)
I tried everything to get that smell out. I remembered vinegar and tried a diluted solution first. It helped, but I could still smell it.
So, I poured straight vinegar on the spot, waited about 10 minutes and blotted it up with clean, white rags. I did it again the next day, and the smell was totally gone! - Lori, Staunton, Va.
Don't you love plain old household vinegar? It's not surprising that it helped your situation, given that vinegar has amazing odor-busting qualities.
It's the first thing you should reach for, especially since it's all-natural and safe to use around children and pets, and it's cheap! For a list of cleaning and deodorizing hints for everything from air-conditioning vents to windows, order my Fantabulous Vinegar Hints & More pamphlet by sending $4 and a long, self-addressed, stamped (58 cents) envelope to: Heloise/Vinegar, P.O. Box 795001, San Antonio, TX 78279-5001.
Another vinegar hint? To deodorize T-shirts that have been stored and smell musty, simply soak in 1 part vinegar and 2 parts water for 20 to 30 minutes, then wash and dry. - Heloise
Dear Heloise: Here are a couple of ideas for reusing pantyhose:
My mom always cut the tops off the elastic part and used them as large rubber bands for boxes, etc.
We always cut the legs off to tie around tomato plants.
- A Reader, Port Huron, Mich.
Pantyhose have a variety of uses once they have "run" along.
Here are a couple of favorite ideas:
Use a large piece of pantyhose to strain paint.
Cut hose into small pieces and use to stuff pillows or cushions.
Cut different-size "bands" from the hose.
- Heloise
Dear Heloise: I wear high-heeled shoes daily and often slip on the tile floors at work. I decided to buy treads for the bottoms of my shoes, but was shocked at how much they were, so I bought tread for bathtub floors and cut it to fit the bottoms of my shoes.
Most discount stores sell these for a couple of dollars, and one package has enough in it for several pairs of shoes. - Meredith in Ashburn, Va.
Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to 210-HELOISE or e-mail it to firstname.lastname@example.com.
© 2016. All Rights Reserved. | Contact Us


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Maemo Update to Allow N900 to Dual Boot with MeeGo.
Not the full experience, but we'll take what we can get.
The MeeGo blog has confirmed that the upcoming update for the Nokia N900 (PR 1.3), will allow a dual-boot option between MaeMo and MeeGo. Considering Intel's recent announcement that the smartphone market won't be getting an official MeeGo device until 2011, users eager to try the OS out on a phone are going to have to take what they can get.
An interesting note for developers, the dual-boot feature allows for testing Qt apps in both operating systems. App development for both MeeGo and Maemo are based on Nokia's Qt development APIs, allowing apps to be written on a PC and then transfered to both Maemo and MeeGo.
Nokia told the MeeGo blog that the N900 is used as a development hardware platform and that there is no plan to implement the dual-boot option in commercial software releases.
Issue 192/2016
Buy this issue as a PDF
Nextcloud Announces Raspberry Pi-Powered Home Cloud Box
Innovative system adds a hard drive and Ubuntu Core to the RPi for an IoT hub.
Linus Torvalds Confirms the Date of the First Linux Release
Linux is two weeks younger than we thought!
End of OpenOffice?
The Apache Software Foundation considers retiring OpenOffice
Adobe Gives New Life to NPAPI Plugin for Linux
Adobe won't kill the plugin in 2017
LinuxCon North America Convenes in Toronto, Canada
Linux Foundation's big event celebrates the 25th anniversary of Linux
Linux Turns 25
Linux has evolved from "won't be a professional" project to one of the most professional software projects in the history of computers.
Mirantis Joins Hands with SUSE To Offer RHEL Support; Red Hat Not Happy
Competitors get in the game with RHEL without Red Hat
Linux on Windows 10 Poses a Security Risk
Security researchers have already notified Microsoft; some fixes are available
Mirantis to Refactor OpenStack Fuel for Kubernetes
The company is collaborating with Google and Intel to use Kubernetes as an engine for Fuel
Canonical Joins Document Foundation Advisory Board
The upcoming release of LibreOffice will be available as a snap package


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Embrasse l'espace - Thesis
Public space is losing it's public character.
This is strongly noticeable in the European Quarter of Brussels.
An area where gentrification, strict security
and over-ambitious urban planning have lead to over-designed
and neglected public space.
The 'Embrace (public) space' project is a DIY manual that wants to encourage citizens to appropriate public space of the Leopold Quarter and bring back its public nature. This by marking the possibilities of public space to citizens.
Street furniture and pavements can be fun, graffiti can be poetic,
you can make a cake with berries you pick in the park.
This thesis investigates the role of the
graphic designer in contemporary public space.
It also documents the working process of my master project.
Master TYPO/GRAPHICS
Sint Lukas University College of Art and Design
Brussels 2010-2011
Master TYPO/GRAPHICS
Sint Lukas University College of Art and Design
Brussels 2010-2011


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Saw's BBQ is No. 1 with Paula Deen, y'all. The popular Homewood barbecue joint tops the list of "The Best Barbecue across America" that appears in the July-August issue of Cooking with Paula Deen magazine, which is available on newsstands now.
Saw's BBQ founder Mike Wilson said Wednesday afternoon he was pleasantly surprised when he learned his place was first on Deen's list.
"To be named No. 1 in something like that is kind of what you do it for," Wilson said. "I couldn't believe it at first. It pays off, all of your hard work."
Here's what Deen's magazine had to say about Saw's BBQ:
"The focus of Saw's BBQ is simple – good ole Southern soul food. Pioneered by Mike Wilson, Saw's has taken Birmingham by a smoky storm. First opening in the residential area of Homewood, the venue has expanded to three locations where they serve classic pulled pork, chicken smothered in a distinctive white sauce, and barbecue-topped baked potatoes. Dubbed an 'upscale dive,' this barbecue joint is one both family and friends will enjoy."
Since opening the original Saw's BBQ in Homewood's Edgewood neighborhood in 2009, Wilson has teamed with other partners to open two more Saw's locations in Birmingham – Saw's Soul Kitchen in Avondale and Saw's Juke Joint in Crestline Park – and this spring, he started a Saw's Street Kitchen food truck.
Last summer, Parade magazine included Saw's Soul Kitchen on its list of the 17 top new barbecue places in America.
Cooking with Paula Deen is published by Hoffman Media, which is based in Birmingham. Deen, the Savannah, Ga., celebrity chef and cookbook author, is the magazine's editor-in-chief.
For Cooking with Paula Deen magazine's Top 10 list and to read the article online, go to: http://www.al.com/entertainment/index.ssf/2014/06/saws_bbq_in_homewood_is_no_1_o.html