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Raw veggie pad Thai recipe

Raw veggie pad Thai recipe

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  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

This raw pad Thai uses courgette strips instead of noodles. It's packed with colourful veggies including carrots, red cabbage, peppers and beansprouts and tossed in an orange, ginger and almond butter sauce.

1 person made this

IngredientsServes: 4

  • 2 courgettes, ends trimmed
  • 2 carrots
  • 1 red cabbage, thinly sliced
  • 1 red pepper, thinly sliced
  • 35g beansprouts
  • 180g raw almond butter
  • 2 oranges, juiced
  • 2 tablespoons raw honey
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon raw soy sauce
  • 1 tablespoon unpasteurized miso
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper

MethodPrep:30min ›Ready in:30min

  1. Slice courgettes lengthwise with a vegetable peeler to create long thin 'noodles' or use a spiraliser to create courgette ribbons. Divide between 4 individual plates.
  2. Spiralise or slice carrots into long strips with vegetable peeler similar to the courgette.
  3. Combine carrots, cabbage, red pepper and beansprouts in a large bowl.
  4. Whisk together almond butter, orange juice, honey, ginger, soy sauce, miso, garlic and cayenne pepper in a bowl.
  5. Pour half of sauce into cabbage mixture and toss to coat.
  6. Top courgette 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

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Reviews & ratingsAverage global rating:(47)

Reviews in English (36)

by jgaughan

Awesome! I halved the recipe and made a couple substitutions (peanut butter, for example) and it came out just great. I garnished the dish with some chopped cashews, cilantro leaves and a lime wedge. We will be making this often!-09 May 2012

by Kym Cox Surridge

This is an excellent raw dish, and so easy! I'd never sliced veggies with the peeler before, and it works wonderfully (and it's fast--bonus!). Great flavor and texture. I made the mistake of adding the dressing to the whole salad rather than individual servings, which made the leftovers extremely soggy, so it's definitely best to follow the recipe suggestion on this one. An absolute keeper!-01 Aug 2012

by Jen

Love this dish! It doesn't make a mess of the kitchen and it gave me a chance to try out my new Spiralizer. I made a few additions to give the sauce a little more authentic pad thai flavor: juice of 1 lime, 1 tbsp fish sauce and 1 tbsp siracha. This one is a keeper.-23 Mar 2014


Raw Rainbow Veggie Pad Thai

I absolutely love Thai food and have been interested in putting together a raw Pad Thai recipe. I wanted to add a good variety of fibrous veggies, with as many colors as I could find. Raw Rainbow Veggie Pad thai, great to make ahead of time in large batches for leftovers but also quick enough to make for dinner- it’s deliciously simple.


Ingredients:

  • 1 medium zucchini, spiraled or julienned
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup frozen edamame, thawed
  • 3 green onions, thinly sliced on bias
  • 1 teaspoon sesame seeds (toasted)
  • optional: 1 cup of rice vermicelli noodles
  • For the dressing:
  • 1 garlic clove minced
  • 1/4 cup raw almond butter (can also use peanut butter)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons water (may need more for desired consistency)
  • 2 teaspoons pure maple syrup (or other sweetener)
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger

Raw Pad Thai

This easy vegan pad Thai salad is packed with veggies, mixed with a creamy peanut butter sauce, and takes 15 minutes to make. It makes a great side dish for dinner, dish to party or BBQ, or meal prep option to make at the beginning of the week.

  • zucchini
  • carrots
  • bell peppers
  • bean sprouts
  • cilantro
  • green onions
  • salt and pepper
  • toppings of choice – lime juice, chopped peanuts, red pepper flakes….

First start off by making your vegan pad Thai sauce. See below for full details on that.

Next run your zucchini through your spiralizer. You can use whatever noodle setting you like, but I like the thicker linguini noodles for this recipe as I find the sauce sticks to them as well. I used blade C on my Inspiralizer.

If you like, trim you noodles so they are easier to eat. To do this, I just take a pair of kitchen sheers and roughly cut them.

Then add the zucchini noodles, shredded carrots, and bell peppers to a large bowl. Add the sauce and mix well to combine. Stir in your chopped green onions and cilantro and mix again. Finally top with your chopped peanuts and more cilantro.

I like to make this recipe in advance before serving. That way the flavors get to sit and marinade some. You can do it anywhere from 1 day to a few hours ahead. Since we are using zucchini noodles, a little water will be released as they sit, thinning out the sauce a little, so just keep that in mind.

If making ahead, leave off the peanuts until you are ready to serve so they don’t get soggy.

Vegan Pad Thai Sauce

Pad Thai sauce is pretty simple and made with a few ingredients. It usually has added sugar, which I don’t think is necessary. So here is what we need for a healthy vegan pad Thai sauce:

  • coconut aminos – gluten and soy free soy sauce substitute
  • peanut butter – adds a great creaminess and savoriness to the dish
  • rice vinegar – adds a little sweetness and tang – made from a sweet & sour fruit, it is a staple in pad Thai
  • lime juice – citrus to bring out the flavors
  • red pepper flakes – adds some spice
  • ginger
  • garlic
  • salt and pepper

Simply place all ingredients into a small bowl and mix well to combine. The sauce will be on the thicker side, but as you mix with the zucchini noodles, they will release some water and thin it out.

A few notes about tamarind paste – I would highly suggest getting it as it is essential in authentic pad Thai. It is a unique flavor and I absolutely love it – a little sweet, but also pretty sour.

You can find tamarind paste at Whole Food, in your local Asian grocery story, or on Amazon! Just make sure you get pure tamarind paste and there isn’t any added sugar.


Possible Variations:

Want to customise this Raw Pad Thai a little? Go right ahead.

    Add more veggies. We kept this simple on purpose, but there&rsquos more veggies you could be adding that would be so good. Babycorn is one, cut on a bias. Carrot is also great and adds extra crunch, but we want to make sure it&rsquos cut really thin, so julienne is perfect.

Red cabbage makes a great addition. I want to cut it thinly again and soften it a little with some salt. If you have some raw sauerkraut available, although unorthodox, would be fantastically healthy and tasty.


We love to mix up our cooked and raw foods, even in the winter. We find raw foods to be have a cooling and soothing effect on our digestion and the enzymes that they contain help break down and digest the foods. Raw veggies are also incredibly high in fiber, and this raw vegan pad thai is not only high in fiber, but high in nutrients, healthy fats and plant-based protein.

If you’re still on the fence about whether or not you want to test out this Raw vegan pad thai, check out these wicked benefits:

    contains nearly 20 different flavonoids and 15 different phenols, all of which have antioxidant capacity is one of the healthiest spices on the planet, helping with digestion and boosting your immune system
  • This salad takes about 15 minutes of prep time and no cooking required
  • You can put leftovers in the fridge and have a couple days worth of a healthy meal

This raw vegan pad thai is also an amazing potluck party option for when you want to keep it a bit healthy, but don’t want to be that person who brought a bunch of veggies to a party.

You’ll just fall in love with this recipe, and if you’re digging what this raw vegan food is all about, be sure to check out this Cashew Cream Pasta Sauce, which makes a great addition to raw spiralized zucchini noodles.


Summer Squash Season.

The arrival of warm weather brings with it bountiful harvests of summer squash, like zucchini, to the farmer’s markets and grocery stores. And my will it grow – be prepared to be up to your eyeballs in summer squash very, very soon. Back to the veg: zucchini is an underrated superfood and an extremely versatile ingredient in the kitchen. It is a superb source of important antioxidants like beta-carotene, lutein, and zeaxanthin, all of which help to support proper eye function. Zucchini also contain other essential vitamins and minerals such as copper, manganese, Vitamin C to help the body repair tissues and absorb iron, magnesium, phosphorus, potassium, folate, zinc, Omega-3’s, B Vitamins and fiber for blood sugar regulation, calcium, iron, and more. A little tip: to obtain all the antioxidant, vitamin, and mineral benefits of zucchini and other summer squash, eat the flesh, skin, and seeds of the veggie!

Nutrition aside, this light salad is the perfect dish to make ahead and have on hand all week long for a quick lunch or dinner. To make it more protein packed, feel free to add in grilled organic chicken, wild salmon, sautéed tempeh, or chickpeas for a protein boost. The freshness of the cilantro along with the crisp raw veggies and divine sauce has pretty much nothing to do with authentic pad Thai, but it’s certainly reminiscent of delicious Thai flavors.

Spiralized zucchini + crisp red cabbage + sweet carrot ribbons + flavorful cilantro + heavenly almond and ginger sauce = a vegukate take on pad Thai.

Raw Vegetable Pad Thai

Pad Thai Veggies:

2 zucchini
2 medium sized carrots
½ small head red cabbage
1 bunch cilantro, roughly chopped
¼ cup chopped peanuts or cashews, to garnish

Almond Ginger Sauce:

¼ cup creamy almond butter
1 ½ Tablespoons coconut aminos, tamari, or soy sauce
2 Tablespoons apple cider vinegar
2 teaspoons freshly grated ginger
Juice of 2 limes
3 cloves garlic
1 ½ Tablespoons maple syrup
2 Tablespoons sesame seeds
Dash of cayenne pepper
Water, to thin

Method:

For the veggies: spiralize zucchini and place in a large bowl. If you don’t have a spiralizer, simply use a vegetable peeler to peel zucchini. Use a vegetable peeler to carefully peel carrots into long thin strips and add to bowl. Roughly chop red cabbage into long strips and add to bowl along with roughly chopped cilantro. Set aside to make sauce.

In a high-speed blender combine all almond ginger sauce ingredients. Add water to thin out consistency if necessary. Blend on high for 30 seconds, or until sauce is smooth and creamy. Add more cayenne if you’d like more spice!

Pour ½ sauce over veggies and toss to combine. Add sauce as needed to coat veggie noodles evenly – you may have leftover almond ginger sauce (yay!). Divide pad Thai into bowls and garnish with chopped cashews or peanuts.

Nourishing Notes:

-You can sub peanut butter for almond butter in the sauce easily. I’ve never tried cashew butter or sunflower butter, but I would expect the flavor to be milder.
-Leftover sauce will keep in an airtight container in the refrigerator for 5-7 days.
-Veggie pad Thai noodles will keep in an airtight container in the refrigerator for 3-5 days.
-Add more protein to this dish with grilled organic chicken, wild salmon, sautéed tempeh, or chickpeas!


1 large zucchini cut into thin sticks
1 red bell pepper, cut in thin strips
1 orange bell pepper, cut in thin strips
1 cup fresh cilantro, chopped
1/4 cup jalapeno pepper, cut in thin strips (remove seeds for less heat)
2 cups purple cabbage, cut in thin strips
2 large carrots, cut in thin strips
2 cups loosely packed, finely chopped kale

Sauce Ingredients:
2 inches ginger peeled
8 pitted and soaked dates
1 garlic clove
3/4 cup water
1 cup Raw Almond Butter
juice of 2 limes
2 tbs Nama Shoyu, Bragg’s Liquid Amino’s or Tamari Sauce

1. Cut all veggies and cilantro into thin strips and place them in a large bowl.
2. Blend the sauce ingredients in a Vitamix or high speed blender. Add more water if necessary until you reach desired consistency.
3. Toss veggies in the sauce and then drizzle a little extra sauce on top.


Easy Vegan Pad Thai

I’ll start with some Amazon Links to those ingredients you may not be able to find. As always, these are affiliate links and as an Amazon Affiliate, I do earn from qualified purchases but at no extra cost to you.

Ok, first thing’s first. We need to soak the dates to soften them up. I would toss them in some hot water the morning of making this recipe. Give them lots of time to soften up.

Then the noodles. We also want to soak (not COOK) our noodles about 30 minutes prior to cooking. Just toss them in some warm water for 30 minutes and forget about them.

Next, our tofu. I bought a 16oz block of SUPER-firm tofu and there was less water to drain. Just make sure you’re using the firmest tofu you can find, drain it, press it, then cut it into 1-inch cubes.

In restaurants, they will fry the tofu in oil, flavored with a little onion and garlic. I baked mine instead. If you just toss raw tofu into a stir-fry, it will likely fall apart. So by baking it first (or air fry), it will retain its texture when it goes into our pan later.

Arrange the cubes onto a parchment-lined baking sheet and bake for 15 minutes at 375° F. Then set them aside.

Now the sauce.

Drain the dates and remove the pits. Then into the blender with all the other sauce ingredients listed below.

Pad Thai Sauce should have a balance of 4 flavor profiles. Sweet, Salty, Sour, and Spicy. So feel free to adjust the amounts of any of these sauce ingredients to find the right balance for YOU.

Blend it until it’s as smooth as you can get it, then – that baked Tofu that’s sitting over there on the counter? Toss them into the sauce. It will give them some time to absorb some of the flavors.

Veggie Prep. Now we prep our veggies. The secret to any stir fry is to have everything chopped and ready to go. Because once that pan is sizzling, you won’t have time for anything else but stirring.

Slice the onion and pepper into strips and mince your garlic. I used pre-shredded carrots but if you need to shred your own, now is the time. And I used baby Bok Choy, but you can use any veggie you want. Just cut them into small and even pieces.

For the garnishes, I used some green onions I had in the fridge and cut them diagonally into 2″ strips and rinsed my bean sprouts.

Now we fry. The noodles have been soaking, the tofu is baked and happily marinating in the sauce, the veggies are cut – so now we are ready.

I use a big, heavy, stainless wok like the one I posted above in my Amazon Links. The only thing I don’t like about it is I do have to keep it conditioned or it will rust. Otherwise, it is a good wok.

Add 2-3 Tbs of water or veg broth to whatever pan you are using, and turn on the heat to med-high.

The onions, peppers, carrots, and bok choy go in first – just until they begin to soften, then the garlic gets stirred in. This will take 2-4 minutes.

Then add the sauce and tofu. Stir well then drain your noodles and add them too. You can use tongs to reach in the pan and get those noodles stirred in. You want to make sure they get coated by the sauce.

Then add your green onions and bean sprouts. Contine stir frying unti the noodles are as done as you like them.

Add a little cilantro if you are so inclined, and if you’re like me – another shot of sriracha.

That’s my easy, cheater (lazy) version of Vegan Pad Thai.

Again, hope you like it. Leave those comments down below and now that the air is clear again here in Oregon….I’ll get started on my next reader request recipe soon.

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I’ll make this again and maybe we’ll get up to 5 stars, the 4 is based on potential and modification. We didn’t use tofu, and didn’t have collard greens, and we used soy sauce instead of coconut aminos (maybe the amount of soy should be decreased?). Anyway, the flavor was good, but way too strong, like we needed to double everything else and include the tofu and collard greens. We ate it anyway… about half of it about a week ago, but at that point it was not good.

So we made this for leftovers tonight with about half the veggies and sauce left, we added 2 more large carrots and 1.5 cups more cabbage (steamed). We also added

1.25 cups leftover rotisserie chicken and mixed it with the previously made overly-powerfully flavored vegetables. We got it about spot on… still just a little too strong.

So, what I’ll do next time is be sure to use the collard greens and tofu, and cut the sauce in half. I see this is an experiment worth continuing. I love that it doesn’t have noodles. I love the carrot ribbons, which kind of take the place of noodles, and I love that it can provide a substantial meal with tofu (or meat if desired).

Support @ Minimalist Baker says

Hi Tanya, Thank you for sharing your experience! If using soy sauce, we’d definitely suggest reducing the amount of it (by half) because it has a stronger flavor than coconut aminos. Let us know how it goes next time!

Hi there this recipe sounds amazing! I am on a very low carb diet and wonder if the sauce would work without maple syrup? Thanks so much

Support @ Minimalist Baker says

Hi Elaine, it will be more savory and not as well balanced, but might be okay. If decreasing the amount by half is an option, we would suggest that!

My girlfriend and I are die hard Thai food lovers and we both say this recipe is to die for. Will definitely be making again!

Support @ Minimalist Baker says

Aw, yay! This is one of our favorites too =) Thanks so much for sharing, Cammy! xo

This was an absolutely delicious and easy dish to make. I love the flavors and the color combinations. Would definitely make again.

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Diane! Thanks so much for sharing! xo

Made this for lunch today and my husband and I absolutely loved it. Thank you so much for the awesome recipe! We’ll be making this weekly.

Support @ Minimalist Baker says

Yay! We’re so glad to hear it, Casey. Thanks so much for the lovely review!

AMAZING. This was so delicious and quick and so easy to make, and is jam packed with lots of flavor, beautiful colors which means loads of healthy nutrients . :).

I use the exact recipe only I had to substitute a jalapeño pepper because I didn’t have a Serrano which was perfectly fine and I had to use liquid aminos (I had no coconut aminos, or soy sauce-i think the liquid aminos made it a touch too salty but who cares, it was still delish! next time I’ll make sure I have coconut aminos.)

Support @ Minimalist Baker says

Yumm, thanks for the lovely review, Jess! We are so glad you enjoyed. xo

I actually made a “no cook” version of this recipe last summer because it was too hot out to turn on the stove, and it was so good.
For mine I…
• skipped the red cabbage, turmeric, and ginger in the veggie mix (the ginger got added into the sauce instead), added chopped thai basil and fresh raw sugar snap peas instead for a bit of crispy crunch
• Made the peanut sauce as shown in the recipe but added 1 tsp graded garlic and 1 tbsp grated ginger

I can’t rate the recipe because I never actually tried it how it’s made but I absolutely loved this modified version!

Support @ Minimalist Baker says

Sounds lovely! Thanks for sharing, Casey!

Tried this last night and it was AWESOME! We used almond butter with the recipe and it was a creamy spicy delight. Easy weeknight meal and the family loved it!! Will use this sauce all the time!

Dana @ Minimalist Baker says

Lovely! Thanks for sharing, Suzan!

This dish was absolutely amazing! So flavourful and healthy- I didn’t miss the noodles at all. Will definitely make again. I doubled the amount of tofu for more protein. Thank you for this recipe!

Dana @ Minimalist Baker says

Lovely! thanks for sharing, Domenique!

What could I use instead of collard greens? I can’t find them here. Thank you so much, I can’t wait to make this!

Support @ Minimalist Baker says

Very Tasty. I made this and is very tasty. A couple I passed this on to who rarely agree on food both liked this dish very much.

Support @ Minimalist Baker says

Amazing! Thanks so much for sharing, Brian!

Love this healthier version of pad thai. So easy to make and delicious! It seriously rivals some of the takeout options near me. Definitely include the tofu in this if you can. I 100% recommend it!

Support @ Minimalist Baker says

Yay! We’re so glad you enjoy it, Sarah. Thanks so much for sharing! xo

This was so good. I didn’t have any tofu at hand but I used canned chickpeas instead as a protein and it was amazing!

Dana @ Minimalist Baker says

Amazing! Thanks for sharing, Anneke!

This recipe took me for a ride. I started out curious and excited (hello such good reviews!) and as I was prepping I got nervous that it wouldn’t be as good as it looked because it’s so different of a recipe for us. Boy was I happy to be wrong! This recipe is so flavorful and healthy and SATISFYING for how veggie-packed it is. I don’t usually use coconut aminos but I opted for those because I trusted the flavors you chose, and wow I’m so happy I did. The only change we made was that I added in 5 tsp of Sambal Oelek because I love spicy pad thai. Sadly after 2 years in LA, we still haven’t found a thai place we love, but thank goodness for this recipe because now we have something we can make at home and satisfy our cravings.

Dana @ Minimalist Baker says

Amazing! We’re making this for dinner ourselves tonight and we still get excited about it! We also LOVE spice so serve with plenty of sriracha. Thanks for sharing, Sierra!

Amazing! Quick change up to what was in refrig – eggplant, zucchini, jalapeño, green onions with carrot ribbons over a rice noodle – nut sauce to die for – will use again! Broiled seasoned tofu and was deliciousness throughout! Thank you again Dana – your my no fail go to for quick yummy recipes.

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Maureen. Love your modifications, too. Thanks so much for the lovely review! xo

I made this this evening. It was absolutly delicious. The only substitution I made is instead of tofu I used shelled edamame. I’m not a fan of the texture of tofu.

Support @ Minimalist Baker says

Thanks so much for the lovely review, Diane. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

I’ve made this so many times, it’s my favorite recipe from you!!

Support @ Minimalist Baker says

Aw, yay! It’s one of our favorites too. Thanks for sharing, Gigi! xo

This was fantastic and so simple. I prepped the veggies and the sauce the night before so it only took me about 10 minutes to make. -I did skip the tofu- I had to use kale because my small town grocer didn’t have collard greens. But it was still so delicious! Definitely recommend!

Dana @ Minimalist Baker says

Will definitely be making again! It is FANTASTIC– so satisfying, definitely took care of my craving for takeout!

I made a few substitutions– I used lacinato kale instead of collards (it’s what I had on hand) and am not vegetarian, so added about 1 tsp fish sauce to the peanut sauce. These amendments worked great, and the fish sauce added a little more funky umami that was perfect.

It takes a little while to cut up all the vegetables, so took me about 45-50 minutes from start to finish, not 30, but once everything is chopped it goes pretty quick! Would be a good recipe to cook with helpers, either a partner or kids :)

Support @ Minimalist Baker says

We’re so glad you enjoyed it Katherine! Thanks so much for sharing your experience!

Made this (again). I had to substitute baby spinach for swiss chard and it worked fine. While it came out great, next time I might try to reduce the carrots in favor of some rice noodles. Just for variety. Also, this time, I cubed, roasted and then pan fried the tofu in the sauce instead of crumbling it. Thank you!

Support @ Minimalist Baker says

Love those idea, Steve! Thanks for sharing!

That was delicious! Will definitely make again. Thanks you!

Support @ Minimalist Baker says

It’s one of our favorites too! We’re so glad you enjoyed it! Thanks so much for the lovely review!

Very nice. Recommend.
Delicious.

Support @ Minimalist Baker says

Thanks so much for the lovely review, Angela. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

Once again, Dana hits it out of the park! What a wonderful alternative, if you want Phad Thai and want to avoid the noodles. Plus it just makes ya feel good knowing it all veggies (and tofu, if you choose)! Mine came out saucey, so if you don’t like too much sauce you could use less Phad Thai sauce. Additionally, this was an inspiring introduction to carrot ribbon noodles. Will be exploring in what other ways I can incorporate these. Tricked you into thinking that you were eating al’ dente pasta.

Support @ Minimalist Baker says

Aw, thanks so much for the lovely review, Channing. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

SO good and a family favorite. I’ve made this twice now and it’s pretty foolproof! Both times I made extra sauce and added some type of pad thai noodle because we have some big eaters in the family.

Support @ Minimalist Baker says

Whoop! We’re so glad you and your family enjoy it, Sabine! Thanks so much for sharing!

This was absolutely fantastic! I got a lot of praise from my family. I used regular aminos, grated ginger to my liking, and squeezed lime juice until I was happy with the consistency of the sauce. I squeezed and cut the tofu into cubes with the spices listed and I threw it on a cookie sheet. I broiled it for 5 minutes, tossed, and put it in for another 5 minutes. Thank you so much for sharing this recipe. I’m probably going to make it again tomorrow since I have all the ingredients. Lol!

Support @ Minimalist Baker says

We’re so glad you enjoyed it! Thanks so much for sharing!

Another cracker of a recipe! I loved it, as did my carnivorous partner! Super tasty, super healthy and super easy to make. Will definitely be making this again :)

Support @ Minimalist Baker says

Whoop! Thanks so much for the lovely review, Zoë!

This was so colorful and had so much flavor! We are not fans of tofu, so I marinated some chickpeas in soy sauce, chili garlic sauce, and a little sesame oil and roasted them in the toaster oven while we made everything else, then added them at the end. So filling and delicious! (Ribboning carrots was tedious and took me forever, but it was worth it.)

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Erin! Thanks so much for sharing!

Loved this recipe!! I used kale instead of collard greens, jalapeño pepper instead of Serrano, and didn’t have red cabbage so I kept it out of the recipe. I also chose to mince the ginger and sautéed it with the peppers/onion. Still turned out amazing! It was delicious!

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Amanda! Thanks so much for the lovely review!

My husband and I loved this. So delicious!
Our kids balked at the veggies but settled down because the flavor is very good.

I did 3/4 head green cabbage, maybe 3/4 cup sliced baby carrots (I got tired of slicing), mini sweet peppers and the whole amount of green onions for my veggie mix. I’d say the recipe is super forgiving in that area.

I used chicken (with the seasonings as recommended for the tofu) and added a few noodles.

It was plenty saucy for me. I used crushed red pepper and peanut butter. The sauce wasn’t pretty, but tasted great!

Support @ Minimalist Baker says

We’re so glad you both enjoyed it! Thanks so much for sharing, Jonelle!

I don’t usually leave comments for recipes I make but this one is AMAZING. And I swear my skin was glowing from all the veggie packed goodness in this? I would highly recommend and I already can’t wait to make this again!

Support @ Minimalist Baker says

Whoop! Thanks for sharing, Sania! xo

I substituted jalapeño for serrano peppers, and kale for the collards, just because that’s what I had. I also used peanut butter rather than almond and soy sauce instead of coconut aminos. I made extra of the sauce, as it seemed a bit dry, and the sauce was DELICIOUS. This recipe was an enormous hit with my husband, and I will absolutely be making it again. With the peppers, crushed red pepper, and ginger, it was a bit on the spicy side (but so good), so keep this in mind if you have kids, you may need to omit these ingredients. My husband has eaten way more Thai food than I have, and he claimed this tasted just like pad Thai is supposed to.

Support @ Minimalist Baker says

Whoop! We’re so glad you both enjoyed it, Brittany! Thanks for sharing!

I loved loved loved this recipe! You really don’t miss the noodles as the flavours are so spot on.

I added 1 tbsp maple syrup rather than 1.5 as I prefer less sweetness. I’m British and I do tend to find American recipes sweeter than what I’m used to.

I overcooked my veg so it turned out a bit soggier then the photos, my mistake, next time I’ll stick to the times shown. It was still incredibly tasty.

My peeler peels extremely thinly (my carrots were ending up translucent) so I sliced the carrots in thin long strips and it worked well.

I would add that chopping and preparing all the veg takes a good half an hour, the whole thing took me around an hour to make.

Thanks for a great recipe! I will definitely add it to my regular recipe rotation.

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Sonal! Thanks for sharing!

I was very much looking forward to this recipe, but unfortunately it turned out extremely salty – almost inedible – even after trying to balance out the saltiness. I used soy sauce instead of the coconut aminos – should I have adjusted the amounts? Trying to figure out where I went wrong in the process.

Support @ Minimalist Baker says

Hi Mika, it is definitely from the soy sauce as it is much saltier than coconut aminos. We would only suggest using about half as much (or maybe less) soy sauce if you try it again.

This IS truly the best pad thai we’ve ever had. I wasn’t sure about no noodles because I love noodles in pad thai but my partner tries not to eat as much of them. We did not miss the noodles AT ALL because the flavors are just on point.

We made a couple of tweaks based on personal preferance and it was amazing: peanut butter instead of almond butter, chili garlic sauce instead of the red pepper flakes for umami, jalapeno instead of serrano, rainbow carrots because they are so colorful, dinosaur kale instead of collards, ground turmeric.

MAKE THIS RECIPE. I don’t see how you could be disppointed! #minimalistbakerrules

Dana @ Minimalist Baker says

Yay! Thanks for sharing, Tonya!! It’s one of our favorites, too!

This dish was absolutely delicious. I made it with my partner last night and we ate the whole thing. We couldn’t stop! It was SO good! We didn’t have ginger or turmeric so it was left out. I recommend serving with rice or quinoa to soak up that yummy yummy sauce ?.

This is a great simple dish. We also used brown Pad Thai noodles- I doubled the pad Thai sauce and used half on the noodles and the other half on the veggies. Used the noodles as a base and added all the veggies on top. Super delicious, super colorful and very healthy :)

Hi! I have made this numerous times now and previously rated it. Absolutely love! My question is how you gett your sauce so creamy? I use almond butter and it’s typically a bit grainy. It is the kind you grind yourself without the oil separation that comes in the jarred versions. Maybe that’s it?

Support @ Minimalist Baker says

Hi Corey, it’s likely the type of nut butter! We like to use creamy jarred nut butters and stir really well prior to using!

We’ve made this a few times and it’s become a favorite. I typically add a whole block of tofu and lots of sriracha sauce to the mix. Like some others have noted, this takes us about an hour to get to the table. Definitely a keeper.

What could I use instead of carrot to make this dish low-carb, keto-friendly?

Dana @ Minimalist Baker says

Skip the carrots and do all collard greens.

This is so colorful and satisfying. My husband cleaned him plate and then asked for more. The flavor profile is on point. I will definitely be making this one again.

First of all, I absolutely love your recipes, have never been disappointed with any of them – do thank you. Excited to try this one, but wondering if I can substitute green cabbage (already have on hand) for the red?

Support @ Minimalist Baker says

Aw, thanks Jay! That should work! Let us know how it goes!

AMAZING! Didn’t even miss the noodles and this is the best pad Thai sauce I’ve ever made!

I loved this, and I didn’t miss the noodles at all! But when I served this for dinner, my 17-year-old daughter kept scrunching up her face as if she didn’t like it. I asked her what she didn’t like. She answered, “I don’t like that I like this!” She went on to say that it was obviously healthy–nothing hidden about that–but she still liked it. ?

Made this for the first time tonight! Took 45 minutes total, will probably take less in the future. So yummy! I had a jalapeno, so that is what I used in lieu of the serrano and used the chili flake suggestion along with the tofu (used the whole block). It made an ample three servings. Loved that I got so many veggies in this delicious dish!

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Corey! Thanks for sharing your experience!

I love this recipe! It’s probably my favourite on the site! It’s so easy and tastes great! Sometimes I’ll add noodles to it anyways (my partner refuses to have it noodle free lol) but I think it’s perfect as is.

I love Minimalist Baker so much! The site! The cook book! It’s all wonderful

Support @ Minimalist Baker says

Thanks so much for your kind words and lovely review, Amanda. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

Holy cow. Just INCREDIBLE. My husband and I couldn’t believe our mouths.

Dana @ Minimalist Baker says

haha YAY! This is one of our favorites, too!

Do you know what makes this dish so high in carbs.. I assumed it would be low since there are no noodles in it, so I just wanna know to see if I can sub it ?

Support @ Minimalist Baker says

Hi Isabelle, the nutrition info has been updated as there may have been an error, so you may want to give it another look! You could play around with reducing the maple syrup or swapping the carrot for a non-starchy veg if you are still concerned about carb content. Hope that helps!

I never see collard greens in the stores around where I live. What would be a good substitute?

Dana @ Minimalist Baker says

I make this recipe at least once a month- I love it!

Dana @ Minimalist Baker says

I loved this! So tasty…a fun spin on Pad Thai that tastes amazing. I subbed four eggs scrambled for tofu, since I try to stay soy free and am not a vegan.

Dana @ Minimalist Baker says

Made this for dinner one night and my very much not vegan sister in law tried it. She’s mentioned it months afterwards as one of the best Pad Thai dishes she’s ever had.

Dana @ Minimalist Baker says

Yay! Thanks for sharing, Kiernan! High compliment D

I made this for dinner tonight, and it turned out great. The only change I made was I added Shirataki noodles to the final dish. Visually beautiful and incredibly delicious.

Dana @ Minimalist Baker says

Whoop! Thanks for sharing, Howard!

Support @ Minimalist Baker says

Yay! Thanks for sharing, Erin!

Super easy to make, and incredibly full of flavour! I’ll be making this again and again. Thanks so much!

Support @ Minimalist Baker says

So glad you enjoy it, Leearna! Thanks so much for sharing!

I use chard instead of collard greens. I think I could eat this dish every day. YUM.

Support @ Minimalist Baker says

Thanks so much for the lovely review, Elisabeth. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

YUM! I will be making this part of the meal rotation! My veg peeler doesn´t make the carrot strips as thick so i served this over quinoa.

Wow! Yet another Minimalist Baker recipe that was incredible! I used green bell pepper and added fresh peas to mine. I also omitted the tofu recipe and added some air-fried tofu cubes on top. Your recipes never fail to amaze me!

Support @ Minimalist Baker says

Thanks so much for the lovely review, Emma. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

Trader Joe’s carries frozen carrot noodles that I used for this recipie and they were perfect!

I loved this food video and especially the music. Please share with me who the musician is and what is the name of the song?

Support @ Minimalist Baker says

Hi Rosemary, so glad to hear it! It is At the Expo by Stefano Mastronardi.

Thank you! I just tried to find that song on Apple Music, not there. Can you give me the CD it’s off of?

I made this tonight (prepped all the veggies earlier) and it was AMAZING! The only change I made was kale instead of Swiss chard (I can’t get it where I live) and a tossed in quite a bit of garlic. But omg it is amazing! This is definitely going to be a new staple at my house.

Dana @ Minimalist Baker says

Lovely! Thanks for sharing, Liz!

This was so crazy good! Super delicious and I could not wait to get home and dive into the leftovers. I used a whole bunch of collards, no bell pepper, and upped the sauce by a half. Over the moon for this recipe. Husband and I both loved. I have only braised collards in broth with garlic up til now–such a nice change and such a beautifully flexible recipe. Thank you so much!

Dana @ Minimalist Baker says

Oh YES! I’d never thought that I could have Pad Thai without the fish sauce and eggs and still have the flavors that I love. This recipe is incredible and while my creation didn’t look nearly as presentable as yours, the flavors hit home. A sure HIT!

Dana @ Minimalist Baker says

HOLY SMOKES!! I’ve made this dish several times and each has been more delicious!

This most recent time I was uber-lazy and used pre-chopped cabbage mix, shredded carrots and kale out of a bag…so easy, so good.

Support @ Minimalist Baker says

So glad you like this recipe, Rebecca! Thanks for the lovely review and for sharing your modifications!

Hi Dana,
Looks amazing! I’m going to give it a try. Just a query, is that KJ or Kcal for the calories per serve?
Thanks

Support @ Minimalist Baker says

Well yum. A delicious way to eat a lot of veggies for dinner, the colors are so beautiful and the sauce is just right. I also like that it is a lot less sodium than classic Pad Thai. I look forward to leftovers for lunch. Thanks for a great recipe!

This was such an easy, yet really flavorful dish! We have ginger and turmeric on hand for our juices and added them to the recipe and it was outstanding. Really didn’t miss the noodles!

Just finished this recipe tonight and loved it! We will make this again for sure. It was super easy to make and I had most of the ingredients in my kitchen. Two observations… I used the sunflower seed butter and that mixed with the coconut aminos made the final sauce fairly salty- not terrible by any means, but just something we noticed. (It was easy to fix with the addition of maple syrup). Second, I LOVED using collard greens as the “green” in this dish. Sometimes I will use spinach or bok choy in recipes and both are easily overcooked. The collard greens were durable, mild in flavor and hardy. Super great idea that I will use again. Thanks as always for your amazing recipes.

Just made this yesterday and it was yam. My partner introduced me to thai cuisine and pad thai is our favourite dish, so expectations were quite high. Well let’s just say, we loved it and will add it to our regular weekly cooking! Thank you so much for this recipe!

One question: I used peanut butter but it comes with quite thick texture. So at the end the sauce wasn’t as runny as we’d like it to. Any ideas on how to adjust consistency? Add water or?

Of course forgot to rate it.. There you go :)

Support @ Minimalist Baker says

So glad you both liked this, Ana! We would recommend thinning it with water. Alternatively, you could try blending the sauce to get it to be more smooth. Hope that helps!

I loved the recipe! I cooked it last night! It is easy to make and most delicious. I used Tempeh instead of tofu. I love the nutty taste of tempeh….
Since I decided to quit meat and most dairy products I suddenly found my way back to cooking again. Minimalist Baker is a revelation! I work a lot and I needed to find recipes that I can handle. I love that I can rely on the preparation and cooking time and that most are fairly easy to prepare. While still being a taste explosion! People at work always hope for leftovers -))

This is absolutely delicious! One of my all time favs from yours. I will be making this regularly!

I love this recipe! trying to adapt for a whole30 – suggestions on replacements for the maple syrup, if any?

Support @ Minimalist Baker says

You can omit it in that case, though it will affect the flavor.

I made this (it’s delicious, by the way) and substituted date paste for maple syrup. Delicious and it made it a little thicker which I didn’t mind at all!

It’s a 5-er! I actually followed the recipe, it turned out great! Thanks so much for tonight’s inspiration!

Don’t you already have an older noodle free pad thai recipe? Do you like this one better?

Support @ Minimalist Baker says

Yes, we do! Both are delicious, but we prefer this newer version as it is packed with veggies and very flavorful!

Love love love!
Left out collard Green but added Broccoli. Followed recipe exactly and it was delicious! Hubby and I ate all of it!

This recipe is super easy to make and tastes great! 100% worth making it yourself as opposed to ordering takeout. I loved that the severing size is generous and that it doesn’t require special kitchen tools or odd ingredients.

I love that you now have not only videos, but the adjustable serving amounts. My question is, for example, I am making the noodle free pad Thai and although the original servings or four I am adjusting it to 25.
All of the amounts four ingredients adjust of course, but are they all accurate?
Thanks so much for your response.

Support @ Minimalist Baker says

Hi Jane! They certainly should be! We hope you enjoy the meal :)

I made this recipe today for “girls’ day” with slight variations on veggies due to what I had on hand: Carrots, Bok Choy, green cabbage, jalapeño, and bell pepper. I made the sauce with peanut butter, Chile sauce, and red pepper flake. My best friends and I all LOVED this dish and my friend with Many dietary restrictions said this is the best meal she’s had in months!! Easy as can be. Delicious. I was skeptical but I promise you, it’s worth it!

Support @ Minimalist Baker says

Great! Thanks for sharing your variations, Stevie!

Yum. I used chard instead of the collards. I also cooked the tofu separately, because I like my tofu VERY well done. But the whole thing is delicious.

so so delicious tofu went beautifully with it (:

I made these noodles yesterday for dinner with my friends, and we absolutely loved it! Such beautiful
colors and incredible taste, it looked like an artwork! We used pre-made pad-thai sauce instead
of the home-made sauce and paksoy instead of collard greens :) Thank you for sharing this recipe!

Support @ Minimalist Baker says

I don’t have cabagge but have a TON of chard. Should I just double the amount of chard and omit the cabagge? Worried it might be a but bitter/overly chard-y…

Support @ Minimalist Baker says

We haven’t tried, but I think that should work, Cecilia! Let us know how it goes.

Thank you!
We made it yesterday and it was GREAT! I added a bit more chard and some zucchini to make up for the lack of cabbage and it turned out delicious. My husband wants to know when I will make it again!

Omg I had my doubts when you said this was the best pad Thai you’ve ever had. I’ve had lots of pad Thais too so…I wasn’t sure. But one bite in and I was convinced! So flavorful and delicious!

This is one of my favorites of yours! I recently started a program of not eating anything with flour (so, no pasta or rice noodles). Now that I can have noodle-free pad thai, I’m so happy! Thank you! This is super easy and super tasty–and it makes a lot! Definitely more than 2 servings for me. Thanks again!

Support @ Minimalist Baker says

So flavorful, fresh & easy! I’ve made this several times, definitely a go-to dish now.

Support @ Minimalist Baker says

Yay! We’re glad to hear that, Jackie!

This recipe is blaazzziin!
So wonderful and filling!
Easy recipes for someone who’s starting a plant based lifestyle ??

Hello i have never had Pad Thai in my life.. I made this recipe last night. while i thought it was very tasty it seemed to have a very salty feel to it for me. is this supposed to be sweet yet savory. and does the ingredients you use make a huge difference in taste. the only ingredient i used that was different was tamari from coconut stuff where can i find that ingredient?

Support @ Minimalist Baker says

Hi Rameca! You should be able to find tamari in most grocery stores or even online!

Really good. Not a fan of bell peppers so I’ll substitute something else next time – sliced onions perhaps. We didn’t do tofu as we try to avoid soy for health reasons. We did use the ginger (fresh). Very tasty. Trying to make more paleo dishes and was happy to find this. Sauce was delicious. Thank you. I’ve done a number of your recipes and always enjoy them.

Would you consider this to be a good recipe for meal prepping?

Support @ Minimalist Baker says

This one is best fresh, but it is ready in just 30 minutes so it makes for a great weeknight meal!

This recipe was an A+. It did not take long to prep all the veggies and the sauce, and it was by far some of the best “thai food” I have made on my own at home. I followed the advice of another commenter and made extra sauce, but my boyfriend found it to be too saucy, so if you’re concerned about sauce amounts my guess is the sauce is perfect as is!
Your recipes are so amazing, even the most traditional of my meat-eating, Idaho-stock family members love them. While I try to eat plant based the majority of the time, the people I cook with and love still eat the meats, so I appreciate that these recipes can satisfy everyone, and I just cook up a side of free-range, antibiotic/hormone free chicken (like I did for this recipe) those who don’t feel it’s a meal without it.

I made this and it was amazing!! Thanks for the inspiration and noodle-free alternative!

This is the bomb.com! I made this for a couple friends that have all recently become vegan, and we were all very impressed. Got our Thai fix without that greasy ick feeling at the end of the meal. Will definitely be adding this into the rotation. Thanks!

Support @ Minimalist Baker says

This recipe is a game-changer! I added a bunch more chili-garlic paste and red pepper flakes to kick up the heat and I used all of the vegetables in the recipe as stated. It was so delicious and satisfying! I’ll be busting this one back out for my next houseguests. One of the best vegan dishes I have ever had!

This recipe is so so good! I tweaked it some when I boiled some rice noodles from Whole Foods, then browned them in a pan so that people could choose to have “real” noodles too (if they wanted…it was a big group). We also added some hard boiled egg to the top and garnished each plate with sesame seeds (and the cilantro/lime like you had too). All in all, everyone loved it! I was shocked how many people were asking about the collard greens! They seemed surprised that they were in Pad Thai! haha

Thanks so much for sharing this recipe. It was a winner, and super easy too!

You are a genius! I was hoping with all the veggies it would still taste good. IT WAS AMAZING! The sauce and all the different textures really hit the spot. I make at least 2-3 of your recipes a week, they have NEVER disappointed. Thank you!!

Support @ Minimalist Baker says

Yay! We’re so glad you enjoyed it, Anjelica!

My husband and I went plant-based about 14 months ago and have made several of your receipes and never disappointed. This one was over the top amazing! The sauce was perfect. The addition of the fresh ginger was a great suggestion. This one will be a go to whenever the urge for take out hits. We love noodles-but this was so good we didn’t miss em. Thanks for sharing!!

This recipe is awesome! I’ve made it 4 or 5 times now and it is always a hit. I switch around different veggies depending on what I have on hand (tonight I added zucchini because I didn’t have collard greens). It’s delicious and it makes you feel so good for getting so many veggies in one shot!

I am obsessed with this recipe. I make it about once a week (sometimes more!). It is delicious. I sometimes add noodles or other ingredients.

This was so good! Colourful and full of flavour. Took awhile to prep but cooking did not take long. Will definitely make again.

Would it be ok to leave out the maple syrup?

Support @ Minimalist Baker says

Yes, or you could use coconut sugar in place of it!

This dish was so yummy!! I substituted the lime for lemon juice, red for white cabbage, and green for red onions and it was deliciouss! loved it and thank you for this recipe!! <3

This was amazing! My husband is pretty over zoodles however he loved the carrot noodles! We subbed lemon juice, regular shredded cabbage and spinach instead of collards as that was what we had on hand and it was just delicious! Thank you for all of these easy delicious recipes, we have loved everything we have cooked from the blog and cookbook!!

Thank you for another fabulous dish that is healthy and tasty!! I have made many of your recipes and absolutely LOVE your website!! Many days I come home and go straight to it for tips on what to make for dinner and I am never disappointed. You have a knack of getting just the right blend of flavors with all that healthy goodness!

The sauce is especially wonderful! Perfect blend of everything, so simple and I had everything already in the cupboard (no shopping necessary) Bonus!

Oh my gosh! I just made this for my lunches this week and I literally scraped down the pan to get everything I could. Delicious, as always!

I made with spiralized zucchini, carrot and spinach and added crushed cashews on top. Second night I added normal noodles. Great recipe :) I still have loads! Would it be suitable to freeze?

Support @ Minimalist Baker says

Glad you loved it, Claire! I am not so sure about freezing it but you can certainly refrigerate leftovers. Hope this helps!

Yummmm! This was delicious. I made the sauce exactly like Dana’s and it was perfect! With the veg I made a couple of subs with stuff I had at home..

Two medium spiralized sweet potatoes instead of the carrots. Then, I swapped the collard greens for baby kale that I had in my fridge. Also, I didn’t have any tofu. It was tasty without, but next time I make this I think I’ll include tofu for a bit more fun. ) I cooked everything in a wok, and like someone else commented, the extra space made cooking easier and faster for me.

This would be super with bean sprouts and I wish I had unsalted roasted peanuts to top it off…

This was so delicious. Didn’t have collard greens, so subbed baby spinach and it worked fine. When I told my meat-eating husband what I was making, I said “I’m making noodle-free pad thai. You’d hate it.” He had to try it the next morning and was about as excited as I was about it. I recommend you with enthusiasm to everyone b/c really, Dana, you’ve never let me down. Like, ever. Thanks for that. Now I just gotta find a way to use less PB so I can eat soooooo much more of it.

I made this today and it was easy and fantastic (even my almost 2 year old loved it). It was easy to adjust veggies to use what we had. Another great recipe, thanks so much !

This was SO dreamy — I can’t imagine a way I would change it! I had it last night as a “noodle” dish and for lunch today as lettuce wraps!! Certainly a make-again :)

How do you make the ribbon carrots? The look thicker than what my peeler would make.

Support @ Minimalist Baker says

Hi Sarah! It could be the type of vegetable peeler you have!

I’m edging my kids to a vegetarian diet and I think they’d like this but they really don’t like almond butter. I’ve tried. Trust me. Is it okay to use peanut butter? Do you think the peanut butter would be too strong?

Okay please ignore. I was able to search and see that others did make it w/ peanut butter. Sorry.

Support @ Minimalist Baker says

Hi Kelly! I totally think peanut butter will work! Hope your kids enjoy it!

It did work well and this is now a big favorite with my family. Thank you.

It is now in our regular rotation and a great way for the kids to get veggies.

Support @ Minimalist Baker says

Yay! Thanks for sharing! xo

Made this today, but instead of cooking it I ate it as a salad, which was delicious. As a salad the instruction are a little different, but the recipe remains unchanged. To make as a salad mix the sauce with the minced serrano peppers, toasted sesame oil, ginger, and turmeric (if using). Set the sauce aside and prep the vegetables. Once the vegetables are prepared toss them together in a bowl. I cut down on the carrots as they won’t shrink as much as cooking (maybe 2-3 cups instead of 4 cup I kinda did it by feel here). Then mix all of the sauce (turned dressing) with vegetables and let sit for 5 minutes stirring a couple times. This allows the vegetable to soften especially the carrots which end up being kinda noodly once soaked in the dressing.

Is it possible to make this ahead and keep for lunch later in the week?

Support @ Minimalist Baker says

This is amazing. I doubled the batch, only substitutions were sriracha for chili garlic, and extra serrano peppers. I added all the optional ingredients and after eating it, brought some to my neighbor who said it’s the best vegetable dish he’s ever had. He asked for the recipe and after sending it, he texted ” Holy crap dude, I never thought vegan food could be good”.

Excellent job, and I will be using more of your recipes to up my vegetable intake.

This recipe was so delicious! Thank you so much for such an inventive new take on pad thai :)

This was FANTASTIC. This is my third carrot recipe I have tried in 2 days. I hated carrots my whole life. Till now. This was spicy, sweet, savory……just delicious. :) Thanks.

Tried this out tonight and loved it ! Even my non tofu eating fiancé loved it.

Just made this tonight and have to add my rave review to the others. It was fantastic!
I do have a question…for a large crowd, could this be made a day ahead and then either heated or served at room temperature the following day?

Support @ Minimalist Baker says

I’m on keto diet and wonder where the high carb count comes from in this recipe is it just maple syrup and carrots that account for the 55 grams??

I made this last night – it was incredible!
I added some ingredients to the nut sauce (fresh garlic, fresh ginger, sriracha and extra lime juice) to adjust it to my taste but other than that it was PERFECT! Even the leftovers cold are delicious!
Will definitely make again, and again!
Thank you!

I just made this and boy am I glad. The sauce is so good. I was worried about the collard greens but they tasted fantastic! I doubled the sauce and added some noodles to stretch it out a bit but didn’t change anything else. Yum.

Made this a while ago and totally forgot to comment! This was soooooo sooooo sooo good. Must make again!

This is my favourite new recipe! I’ve already made it 5+ times, and actually substitute bok choy for collard greens as I can’t find them anywhere this time of year.

Can you suggest other recipes on your site that are similarly hearty/vegetable-y, delicious, and extremely fast/simple, but maybe a different flavour? Thx in advanced and love your site!

This recipe is truly delicious! And it is so pretty. I serve it over a crispy nest of soba noodles sauteed in a bit of sesame oil (my husband loves noodles). Yet another wonderful recipe from minimalist baker (my go-to source for dinner recipes)!

This recipe is so easy and customizable!! I cannot say enough good things about the sauce, it tastes just like a peanut sauce you would find at a restaurant, only so much cleaner! I am allergic to garlic and have not been able to find a decent garlic-free peanut sauce until now. I used zucchini, carrot, kale, and serrano pepper as the veggies because that is what I had on hand and it turned out amazing. I can’t wait to use the sauce on salad, chicken, and stirfrys. It is a crowd pleaser for sure. Thanks Dana!

I did have a question though what is the sauce you have pictured in the little dish?

Support @ Minimalist Baker says

Hi Dani! The sauce is from this recipe!

This was wonderful! I have a serious problem with needing pad Thai and this may have saved my life! The carrot noodles gave me the texture I need. After a year and a half vegan I switched back to eating chicken and fish due to some belly fat that just wouldn’t budge so instead of tofu I used a pound of chicken marinated the same. I had to use two pans to cook everything than mixed it all together in a big soup pot at the end. My husband, five year old son and I ate it all. Absolutely delicious and that takeout place ain’t got nothing on this!

This was delicious – I wish all my favorite restaurants made something like this. My husband has been toying with going Vegan and while eattting this dish he said – “why wouldn’t I, this tastes satisfying, filling and amazing”. Thank-you for perfecting this vegan Pad Thai. And – those carrots are a great noodle replacement, wonderful mouth experience and carried the sauce well.

Thanks for this one! I made it last night and it was fantastic. In case anyone else was wondering, the leftovers from this work really well in a breakfast burrito with extra scrambled tofu or eggs if you eat them.

MADE this tonight and LOVED IT! I added a clove of garlic at the same time as the carrots, and used Trader Joe’s power greens mix (spinach, chard, kale) instead of collard greens cause I couldn’t find any! Worked great!

Hi!! I made this yesterday with substitutions I had around the house. My guest does not like peanuts so I made it peanut free! I used tahini in the sauce and crushed cashews for the topping. I didn’t have all the vegetables so I used carrots and zucchini as noodles. I added fresh corn. It turned out absolutely amazing !! I am sooooo impressed. The tofu was delicious. I’m obsessed with pad Thai it’s probably my favourite dish. We order take out a couple times a month. From now on I’ll be making this instead!! Much healthier, very easy and even more delicious. I’ve been following minimalist baker for a couple months and could not be happier with the recipes. Thank you so much .

I have a food allergy to carrots ?, what do you think would be a great substitution.

Support @ Minimalist Baker says

Hi Cheri! You could try parsnips, squash, zucchini, or cucumber!

Made this today and it was delicious and beautiful! Thanks for sharing!

Would a mandolin work just as well for the carrots?

Support @ Minimalist Baker says

Okay, I am APALLED at how much I enjoyed this. I ate the whole thing. THE WHOLE THING. And while I don’t really advise that — that’s quite a lot of peanut butter and sodium to ingest in one meal — I can take solace in the fact that it was basically 100% veggies.

I’m going to make this today-can it be served cold??

Support @ Minimalist Baker says

Thanks. I served room temp & it was amazing. Thank you. Everyone thought it was sooo delicious. So far, every recipe of yours that I’ve made has been ridiculously healthy simple & incredibly delicious with amazing flavor profiles. So glad I found you.

I just made this recipe and it absolutely delicious. I’m always looking for plant base recipes. I have to say this one hits the spot. THAnk you! By the way I just order your book. I hope the recipes are as delicious as this one and the Cinnabon recipes which is a big hit in my home.

I made this tonight and it was fantastic! I added sweet potato noodles to really amp up the feeling of pad thai, and it worked perfectly. I added them in right before adding in the carrots and collard greens.

This took me about an hour but it was well worth the investment. I’ve since used the sauce for dipping Spring rolls. BTW, love your cookbook, Everyday Cooking.

This dish is amazing and the sauce is dynamite. Adored by 5 carnivores – so that says it all.

Dana, I made this last night and am eating it for lunch now–oh. my. goodness. It is fantastic! Can’t wait to make it again for my husband. Thank you for sharing yet another delicious recipe with the masses!

I just made this & it was amazing!! So freaking good! We love all the flavors!

This was absolutely delicious. My favourite vegan g/f dish I’ve made yet. Thank you for making recipes like this that make it easy for me to stick to a plant-based diet. I never leave comments but had to with this. ??

I don’t usually comment on, well, anything, but I have to tell you this sauce is truly amazing. I saw a link on Reddit to this recipe a few weeks ago and made the sauce in the Vitamix for lunch that very day, mixing it with shirataki angel hair noodles and garnishing with sliced almonds. It was divine. I used maple syrup, substituted Bragg’s Liquid Aminos for the coconut aminos, and added the sesame oil to the sauce in the blender. I’m making it tonight for my family with the veggies as written and I cannot wait. Thanks for the delicious, healthy recipe. It’s a keeper.

I made this tonight. I baked some tempeh, and then marinated it in the sauce while prepping the veggies. I used cabbage, ribboned carrots and zucchini, and it was amazing. What a great recipe!

I made this for dinner and OMG it is sooo good! Flavor is on point, thank you for this recipe!

I just made this! Seriously SO GOOD! I added zucchini noodles and used Kale instead of collards! SO GOOD! I made it a little spicier than I was prepared for – so I added some chick peas in and it is so yummy! Nutty, filling! Delicious! Great Recipe!

Made this last night and it was DELICIOUS! SO colorful, flavorful, and healthy. Also really really time consuming. It took me over an hour to make. Cooking time was not long at all, but washing, slicing, peeling, chopping the veggies took an eternity. I think next time won’t take as long now that I know what I’m doing. I would probably also cut down on the soy sauce a bit but I am definitely going to be making again and again. Thank you, Dana!

Awesome meal. We made it at the fire house and everyone loved it. And leftovers the following day OMG.

Wow the flavor of this is insane! I really think that almond or peanut butter with lime juice and aminos give this a great umami flavor. I followed the recipe except I used soy sauce. SO very flavorful. Thank you! This is a keeper!

This is seriously amazing! I used soy and honey in the sauce as it’s what I had in the cupboard and it was delicious. Added some ribboned zucchini in addition to the carrot.
I always love your recipes, this one was next level, thank you!! x

Made this tonight for meatless Monday and it was delicious! Made sans tofu and was surprised how filling it was and so tasty. I bought enough ingredients for more than one serving but wondering if you have ideas for how to use red cabbage, collard greens, green onions, and zucchini for another recipe.

Thanks so much for all your recipes.

Absolutely the best vegan recipe I have come across in a while? Love it!

followed the sauce directions as directed and it’s straight liquid. Is that normal? It doesn’t resemble a peanut sauce in any way — it’s a very runny, liquidy, sauce.

One of the most delicious dinners I have ever made. Also loved by my meat eating boyfriend so you know it has to be good!

In the nutrition information, it lists a serving size contains 51g of carbohydrates. When I try to add up the individual ingredients, I don’t get as many. (I love following Minimalist Baker on IG! Glad I ventured to the blog!)

Really good! I have a soy allergy so I appreciate the coconut aminos!

I just made this for dinner and absolutely loved it. Thank you for yet another healthy, quick, and amazingly tasty meal!

This was such a fantastic recipe! My family started eating vegan three weeks ago and though my kids are both good eaters, I was curious whether they would adjust well to the diet. They slurped this up hungrily tonight. Definitely one of my favorite recipes of yours so far! Thank you for making becoming vegan easier!

I made this last week since I had all the ingredients on hand. The only change was the addition of a pad thai sauce ( tamarind, TJ’s spicy yuzu sauce, soy, ginger, garlic) to give more flavor to the “noodles”. I’m a saucy gal!
Served on a bed of fresh greens from the garden. My husband LOVED it! Wants it on regular rotation. It makes a good summer meal served raw or al dente.

Is there a vegan substitute you’d recommend for the fish sauce that gives pad thai its signature flavor?

This was one of my least successful go’s at a MB recipe, but it was my own doing. I added zucchini noodles to bulk it up/was too lazy to go out and buy collards, but this left even less crunch in the dish. Definitely add the crushed nuts/some kind of seed/bean sprouts to this. Even with all the veg, it desperately needed the crunch contrast in traditional pad thai. Don’t be lazy like me! Get the extra firm tofu and take the time to let the water expel before making the dish.

That said, it was still a tasty and flavorful dish as are all your awesome recipes!

We love Thai food, and Pad Thai is my husband’s favorite dish. This recipe looks so simple and delicious. I can’t wait to give it a try. The nut butter sauce sounds divine!

This is sooo awesome I can’t wait to make it again. Thank you so much Dana you are amazing.

I made this last night and it was absolutely delicious! I was skeptical that it could be better than take-out but as usual, you pulled through. It was definitely yummy but how on earth did you pull this together in 30 minutes? It took me a little over an hour, and I even has a spiralizer to use for shredding the cabbage and bell peppper! (I used a veggie peeler for the carrot noodles though.) Was this 30 minutes after you’d prepped the veggies already? Do you have any tips for making the carrot noodles? I struggled so much and wasn’t sure how to proceed when I’d shaved most of it and was left with a piece that was too thin to peel but too thick to be a noodle… I’d love tips on making this faster because it was delicious and I’d like to make it more often if it could be faster…

Support @ Minimalist Baker says

Hi Nursen! While we all work at different speeds in the kitchen, prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking. When shaving your noodles, you will end up with a piece left over and you can thinly chop it to match the thickness of the others (or close to it) Hope this helps!

Another fantastic recipe! I made this tonight with green cabbage instead of purple, but that was the only substitution. Making the carrot noodles with the peeler was so smart and simple. I was so impressed with how it all came together, it was very much like pad thai. The sauce was my favorite part :)

This recipe will definitely be on rotation! I can’t wait to have the leftovers for lunch tomorrow!

I made this today and it was great I tried to use a special peeler that makes long julienne slices for the carrots, but my carrots were not that big (next time I will do the ribbons). I used Gardein vegan Chik strips instead of tofu. This was another delightful dish I would say it took about 45 minutes to chop and peel vegetables and make the sauce. The cooking time is included. I love the fact I did not need rice or noodles to feel full. Thank you for this dish.

Thank you for this amazing recipe! I made this exact just added some ribboned zuchini as well as I had a couple in the fridge. I also made your cinnamon buns as well…soo good! How can anyone not want to go Vegan with dishes like this? You will see nothing but positive results – I wish people could see that. I am purchasing your book to add to my Vegan collection and I must say, yours will be the one that I will regularly reach for and will probably be covered in food splatters.

made this last night – it was friggin’ amazing, and I couldn’t stop picking at the leftovers even though I was ridiculously full. my only complaint is that there’s a TON of salt I doubled the amount of tofu (thus, doubled the glaze), which brought the total amount of soy sauce used to 7 1/2 tablespoons. yikes. any future recipe users could probably take out at least 2 tablespoons somewhere and it would probably still be just as good.

I made this tonight, minus tofu. It was AMAZING and will now be in our regular rotation! So colorful and flavorful! Thank you for creating this fantastic recipe!

Made this incredible recipe . Sooo good.. I just substituted sweet potatoes noodles for the carrots.. I was too lazy to ribbon carrots and Whole Foods had already noodled sweet potatoes.. thank you so much!! YOur recipes never disappoint

“I am altering the recipe. Pray I do not alter it further.” – Darth Reader
The sauce, the balance of vegetables are perfect. I used kale and added garlic sauteed shrimp. Cooked the peppers separately to spare my wife The Heat.
One complaint: you switch back and forth between measured ingredients (lime juice – how many tablespoons are in a lime?), cabbage (by the cup – how many cups of cabbages are in a cabbage?), and whole ingredients (5 collard greens). I prefer the whole ingredient approach. In the frenzied head of a stir-fry, clarity and consistency count.
#WifeLovedIt

I was thinking the same thing about measurements! Until I realized that the size difference between big and small red cabbages and big and small limes was huge and it would have been thrown off if I’d gone with 1 lime…. since I got like 5-6 tablespoons out of my lime… )

Also LOVE the star wars reference!

Wow. I had high hopes for this dish but I had no idea it would be this freaking good You know how you meet a promising guy on Saturday night and then you spend the day with him on Sunday and you can’t imagine going back to work on Monday because you don’t really want to be apart? That’s how I feel about your pad Thai. If I have to call in sick tomorrow I am blaming you…

I made this today and it’s so delicious I’m already looking forward to the next time. I subbed Green Cabbage for the Red, Spinach for Collards, added Zucchini Ribbons and omitted oil. Thanks for yet another delicious recipe.

Natasha - Échos verts says

Thank you for this beautiful recipe!
I made it last night and I absolutely loved it… like all the the recipes I’ve tried from your blog so far!
You are such a talented minimalist culinary creator ! I regularly recommend your blog to my friends (and even my students) !

Amazing recipe! I used it with leeks, sweet potatoes, white corn, carrots and 2 eggs and 3 whites. Used lemon instead of lime, which requires a bit more coconut sugar and maple syrup-jist a splash…and put the scramble in lettuce wraps! I had to is all the veggies I had before buying specifics for this recipe…I will never need to order take out again. Thank you for all your inspirational ingredients!

The sauce was absolutely delicious. I didn’t have most of the veggies, but I poured it over zoodles, grilled red peppers, sungold tomatoes, jalapeños, shishito peppesr, onions and quinoa.

I wasn’t in the mood for greens so I used extra cabbage and peppers instead. But wow, this was amazing. So amazing that I ate a batch for lunch and dinner and then prepped another 2 batches as meal prep dinner for the week since I try to keep dinner a low carb meal. Yum, yum, yum. Will definitely be on repeat.

I just made this. I made the sauce recipe exactly and then used my own mixture of
veggies and rice noodles. Zucchini, carrots, onions and kale. Delicious. Will definitely make again.

Just made this recipe for dinner this evening. It was a hit!
You never disappoint Dana! Thanks for another delicious recipe:)

Dana @ Minimalist Baker says

Question about the almond butter/sauce for those who have made this–I love pad Thai but always get it without peanuts and I loathe peanut sauce (not allergic, just want to stab it till it’s dead). Does this sauce have a peanut sauce kind of taste? I’m wondering if I could skip the almond butter altogether…

Dana @ Minimalist Baker says

I don’t think it does, personally. If you’re worried about it, you could some sunflower butter which is less nutty in my opinion. Otherwise, I think you should enjoy it!

Support @ Minimalist Baker says

Hi! It does taste like a nut-based sauce but I would recommend making a different sauce all together rather than skipping the almond butter if you are not crazy about the taste.

Love this!! Totally worth turning on the stove on the hottest day of the year (in the PNW, but still ) ). Had to stop myself from eating all the leftovers before bed.

Dana @ Minimalist Baker says

Yum! Made this tonight for my sister and boyfriend (the boyfriend is a carnivore). Instead of scrambling the tofu, we pressed, cubed, baked, and then pan seared 14 oz. of tofu to go on top. Super yum. We ate the whole recipe. I think sweet potato noodles would be amazing here, although I am partial to the collard greens. We also doubled the peanut sauce to serve extra on the side, and served the dish alongside this delicious thai cucumber salad.

I am a new vegan. One month yesterday! You are my go to for all recipes delicious and vegan. Pad Thai is my favorite dish. Cheesecake Factory back in the day made a dish with tofu loved it. I was at Trader Joe’s and they have sweet potato ribbons. What do you think of substituting those for the carrots?

Dana @ Minimalist Baker says

I think that would work! Definitely a different flavor, but would probably be delicious!

My sister and I made this recipe and we loved it! We added a lot of extra veggies and made some extra carrot “noodles” make up for not having some of the veggies that were called for but it was still just as delicious. This recipe will definitely become a regular in our house!

Dana @ Minimalist Baker says

Yay! Thanks for sharing, Kathleen!

Carrot noodles!! Flippin’ brilliant. My kids ate every bite. I put them in first and used the greens from cauliflower instead of bok choy. So amazing – thank you!!

Well THAT was a success!! The peanut sauce changes flavor slightly when cooked …thank goodness bc I was so nervous about it despite many adjustments (which probably brought right back to the original ratio ?). Ginger is a plus/must. THANK YOU!!
–newby vegetarian

Dana @ Minimalist Baker says

Lovely! Thanks for sharing, Thaydene. xoxo

This was tremendous. We loved every bite and all the flavor depth. WOW!

Thanks, Minimalist Baker! We are a big fan of your recipes!

Dana @ Minimalist Baker says

If I make it with eggs, when and how would I add them in the cooking process ? Thanks! Lucy

Dana @ Minimalist Baker says

Hi Lucy! I would add them at the very end of cooking in a corner of the pan so they can scramble. Then once cooked, toss in with the rest of the dish!

Great– this dish was AMAZING.

Definitely have to try this recipe out as soon as possible. Looks so delicious, thanks for the share!

Made this last night and wow this blew me and my friend away! I wasn’t expecting something life changing because all those pretty raw veggies as a main course I wasn’t totally on board with but wow they were the star of the show! Especially the bell peppers which turned out to have such a amazing flavor which the sauce brought out! I’ll definitely be making this very regularly thank you so much!

Dana @ Minimalist Baker says

Yay! Thanks Christina!! xoxo

Wow, I never knew that veggie-based Pad Thai could look SO good! I definitely will have my take with tofu. It looks like the perfect dish to meal prep!

Can I use Tahini in replacement of nut butter?

Dana @ Minimalist Baker says

It will taste totally different, but you can give it a try!

This recipe was delicious! I made it for dinner tonight. I never thought an asian dish was so easy, I had all the ingredients. I will be adding this recipe to my favorites list! Thank you, Dana

Dana @ Minimalist Baker says

Yay!! Thanks for sharing, Carolyn!

I forgot to add, I did use a traditional vegetable peeler to make the carrot noodle ribbons which was a first for me. It took me a couple carrots into the process to get the method down. The easiest way for me was to lay the carrot on a cutting board holding the thin end and holding the peeler blade side down and sweeping the peeler blade along the length of the carrot. When it started to get tougher to peel I would rotate the carrot a quarter turn. When finished I was left with larger pieces from each carrot which I will use for another purpose, but the 4 carrots gave me enough ribbons to make the dish.

Some things just can’t wait until tomorrow, and this recipe was no exception. After seeing the post, I was smitten with the idea of making a noodle free Pad Thai and later this evening off to the market I went . The promise of the dish in 30 minutes did not seem possible but I was able to prep the ingredients within 20 minutes and cook the dish within 10 minutes and was pleasantly surprised. I did not change much to the recipe but I would definitely make extra sauce for serving on the side (it’s really good/salty/sweet/sour/spicy). The veggies were lightly coated with the sauce so it would be nice to have a bit extra. For cooking, I used a wok and appreciated the extra room to cook this dish in considering the large amount of veggies involved, it made tossing and cooking a breeze. I’m not a huge fan of tofu, but decided to use it in the recipe since it is so commonly found in Pad Thai. Similar to many Thai restaurant versions of Pad Thai, I cubed the extra firm tofu. It was hard to get a nice sear on the tofu cubes even with the veggies pushed to the side of the pan. Next time I will sear the tofu first and remove it from the pan and then add the tofu back at the end with the ginger and sauce to keep the crispy texture. This is one of the most fun and creative ways I’ve had eating my veggies in a while and was thrilled to get so many different veggies packed into this dish! In the past, I’ve made traditional noodle pad thai and spent over an hour just making a traditional sauce. I absolutely loved the simplicity of this recipe and would agree that it is a great stand in for the real thing…and without a doubt much healthier! I’ve found with plant based cooking as long as you use similar herbs, flavors, sauces, you can really recreate some traditional favorites. Keep up the great work Dana, and keep the inspirational recipes coming! You have once again saved the day for me as a new plant based eater. I’m having so much fun with your recipes and appreciate being able to create so many flavorful dishes!

Dana @ Minimalist Baker says

So kind! Thanks for the feedback xoxo

Hi have followed you for a long while and made many of your recipes, all wonderful. This one is so extraordinary that I just have to give you a shout out! Thank you! I have been veg for nearly 50 years now, and have a super plant based diet with homemade meals most of the time. For this dish I did part rice noodles and part spiraled carrots and upped the ginger, but otherwise, as written. SO so so so delicious! thank you! I might even have to take to instram next time! xxooooo

Dana @ Minimalist Baker says

Thank you for a really easy and delicious meal. Made this for dinner tonight and we were blown away by how good it was. Subs I used (on hand) spinach instead of collard greens and jalapeño instead of Serrano – worked out great.

Dana @ Minimalist Baker says

Loved this! I made it with all green cabbage instead of red, spinach instead of collards, skipped the tofu. I served it with steamed rice. It fed our family of 5 and plenty of leftovers for 2 lunches.

Dana @ Minimalist Baker says

Hi, just curious, why do you need to forego the noodles in the first place? Aren’t they already gluten-free?

Dana @ Minimalist Baker says

This sounds fabulous and the photography is amazing! We just went to an authentic Thai restaurant over the weekend and had amazing pad thai – I need more! I can’t wait to try this to satisfy my craving. Thank you! I’ll be sure to leave my review once made on the weekend.
Blessings to you and your wonderful site.