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  • Prep-time: / Ready In:
  • Makes 9 cups

This fresh and tasty whole-food, plant-based twist on a classic Thai takeout dish is easy to make and full of good-for-you ingredients. A zesty, slightly spicy peanut sauce coats tender noodles, crunchy veggies, and velvety tofu for a meal that will have you reaching for a second helping. Turn up the heat a little with a sliced Thai chile and squeeze some lime on top for a bright kick of citrus!

Pad Thai with Tofu sprinkeld with carrots and cucumbers in a large black bowl

Ingredients

  • 1 12-oz. package extra-firm light silken tofu
  • ⅓ cup no-salt-added peanut butter
  • 3 tablespoons lime juice
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper
  • 1 cup chopped onion
  • 1 16-oz. bag frozen mixed vegetables
  • 4 cups fresh baby spinach
  • 8 oz. wide brown rice noodles
  • Sea salt, to taste
  • 1 medium cucumber, thinly sliced
  • ½ cup shredded carrot
  • ¼ cup sliced scallions
  • 1 fresh Thai chile, thinly sliced (optional)
  • Lime, cut into wedges

Instructions

  1. Place tofu between paper towels; add a weight on top and press 15 minutes. Cut tofu into ½-inch cubes.
  2. For sauce, in a small bowl whisk together peanut butter, lime juice, garlic, crushed red pepper, and 1 cup water.
  3. In an extra-large skillet cook onion over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add mixed vegetables; cook 3 minutes or until almost tender. Stir in spinach; cook until wilted.
  4. Meanwhile, cook noodles according to package directions. Drain well. Add noodles, tofu, and sauce to vegetables, tossing to mix well. Season with salt.
  5. Arrange noodle mixture, cucumber, carrot, scallions, and Thai chile (if using) in bowls. Serve with lime wedges.
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(5 from 2 votes)
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Lisa Lima2 weeks ago
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Easy prep. I doubled the red pepper flakes and Thai chili for extra spice. Delicious!

Susan3 weeks ago
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How many servings is this recipe? It’s hard to judge how to modify when cooking for one and trying for a reasonable amount of leftovers.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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