Harvest Pad Thai

Guys. The corn at the farmer’s market is SO GOOD right now! It’s like biting into a fruit—that’s how sweet it is. I bought three ears all for myself this week, and the farmer and I were gushing about how great they were. “We eat them every night,” she told me. I can understand why! That’s why I’ve been putting corn in everything I make lately…or just eating it raw off the cob like a wild animal.

I also had my first delicata squash experience! I have never cooked with delicata squash, but I have cooked with sweet potatoes and butternut squash and it was pretty much the same. The flavor was mild and a little sweet—it reminded me a lot of butternut squash. The flavors went beautifully with the spicy sauce, and I’m sure any other squash or late summer vegetable would be delicious as well! I added bell peppers the first time I made this and it was wonderful, but I liked the delicata to usher in fall and make the dish a little sweeter. However, you can substitute nearly any vegetable (or just throw a bunch together like I do!)

Ingredients (serves 2)

Pad Thai:

  • Sesame oil for the pan
  • 1 tablespoon tamari
  • 1/4 block of tofu or about 1 cup, frozen (keeps its shape better when stir frying)
  • 1 medium or small delicata squash
  • 1/2 inch piece of leek, thinly sliced
  • 2 servings noodles of choice (depends on what kind you are using, I used pad Thai noodles but egg noodles, soba noodles, or even linguini would work as well!)
  • 1 ear of corn
  • Handful of sunflower shoots (optional but super yummy! You can find them here from Against the Grain at the Watauga County Farmer’s Market)
  • Basil or lemon basil and chopped peanuts for topping


  • 3 tablespoons peanut hutted
  • 1 teaspoon canned or fresh ginger, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon tamari
  • Siracha to taste
  • Almond milk to thin


Pad Thai:

  1. In a large skillet, about a tablespoon of sesame oil over medium heat. Add 1 tablespoon tamari and the tofu and stir around for one minute
  2. Reduce heat to low and add delicata squash and leeks
  3. Cook for 5-7 minutes, stirring occasionally. (Now is a good time to make the sauce!) Add corn and continue to cook and stir
  4. Cook noodles according to directions and drain. Add noodles, sunflower shoots, and sauce and toss to combine. Remove from heat and top with basil and peanuts. Enjoy!


  1. Combine all ingredients except almond milk, add gradually until sauce reaches your desired consistency

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