Summer Pad Thai
  • Cooking Time: 20
  • Servings: 4-6
  • Preparation Time: 5
  • 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
  1. 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.
  2. Submerge noodles in boiling water. Loosen noodles with a fork until al dente (approx. 6 min).
  3. Shake up the pad thai sauce ingredients in a jar.
  4. 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.
  5. 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.
  6. 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.
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.