More Great Recipes: Gluten-Free | Thai | Vegan | Vegetarian

Summer Pad Thai

User Avatar
Member since 2012
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 4-6 | Prep Time 5 | Cook Time 20

Why I Love This Recipe

FEATURING: Zucchini, bell peppers, carrots, onions, kale, cilantro (or basil) and green onions.

An effortless and quick meal that you can make with whichever veggie you have at hand. You don't have to add tofu- if you do, and if you want it more cooked- you can also cook it on the side and add them to the dish after instead of adding them with your veggies. You can also add 1 beaten egg when you warm up the noodles in the pad thai sauce- I just leave eggs out.

Ingredients You'll Need

1 lb (one 454 g package) of pad thai rice noodles (medium or thin noodles)
2 zucchini, chopped
2 red pepper, chopped thinly (or cubed)
2-3 kale leaves, chopped in 1 inch ribbons
1 yellow onion, chopped
3-4 carrots, chopped diagonally
1/2 of a 454g block of tofu or equivalent protein of choice (optional)
2 tablespoons oil
½ cup peanuts, chopped
½ cup fresh herbs like cilantro and/or basil, chopped
1/2-1 green onion, chopped, for garnish
1 lime, cut in quarters, for serving

6 tablespoons fish sauce or vegan fish sauce substitute - see my fish sauce substitute below
6 tablespoons brown sugar (or sub another sweetener)
6 tablespoons vegetable broth
4 tablespoons white vinegar
2 tablespoon soy sauce
2 teaspoon chili paste (sambal oelek)

¼ cup water
2 Tbsp. sugar
¼ cup fresh or canned 100% pineapple juice
2 Tbsp. tamarin or soy sauce
Add salt to taste


Make the vegan fish sauce (if using) by mixing all the sauce ingredients together in a jar and storing it in the fridge (ideally you want to let it rest 1 hour). NOTE: This recipe makes about double the amount you need for this recipe. Leftover sauce can be kept for approx. 1 week in the fridge.

Submerge noodles in boiling water. Loosen noodles with a fork until al dente (approx. 6 min).

Shake up the pad thai sauce ingredients in a jar.

Heat a tablespoon of oil over medium high heat. Add the veggies and tofu (if using)- stir fry with tongs for 3-5 minutes or until tender-crisp. Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.

Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the pad thai sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles.

Add in the vegetables, toss together, and remove from heat. Stir in the peanuts, cilantro (and/or basil) and green onion and serve immediately. Add a quarter of a lime to each plate.

Questions, Comments & Reviews

woo amazing

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!