Summer Pad Thai on BakeSpace.com

Ingredients

• FOR THE PAD THAI
• 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
• FOR THE PAD THAI SAUCE
• 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)
• FOR THE VEGAN FISH SAUCE
• ¼ cup water
• 2 Tbsp. sugar
• ¼ cup fresh or canned 100% pineapple juice
• 2 Tbsp. tamarin or soy sauce
• Add salt to taste