Summer Pad Thai on BakeSpace.com
This Summer Pad Thai recipe is so delicious and full of flavor. It's one of the many great recipes shared by home cooks on BakeSpace.com, the world's sweetest recipe swap community.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.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 tablespoons soy sauce
- 2 teaspoons 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
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