close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • 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.
tags:

Comments (25)

(3.91 from 11 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
C.2 weeks ago
Reply
Do you want to report this comment as inappropriate?

This was terrible. I don’t know what went wrong. Followed recipe. Noodles were a weird texture, so was the tofu. Slimy almost. Flavor was off…. Did not taste like restaurant quality pad thai. I am not used to it being this spicy, but otherwise extremely bland. Probably won’t make this one again.

Shannon3 months ago
Reply
Do you want to report this comment as inappropriate?

Please stop saying “silken” tofu for your recipes that need firm tofu. This is confusing for people who don’t know the difference.

Recipe is good. Left out the carrots and added peanuts to sprinkle on top.

Andrea1 month ago
Do you want to report this comment as inappropriate?

Thank you for the clarification I was confused!

Chris5 months ago
Reply
Do you want to report this comment as inappropriate?

Just wondering if Halloumi can be used instead of tofu? I have used it for veggie tacos and enjoy the flavour although it is salty.

Michele3 months ago
Do you want to report this comment as inappropriate?

Forks Over Knives is a 100% plant-based meal organization so, understandably, they will not recommend Halloumi (cheese) for that reason.

monica6 months ago
Reply
Do you want to report this comment as inappropriate?

i will try this recipe for sure, but if i understand well these amounts of ingredients give 9 servings?

Michele3 months ago
Do you want to report this comment as inappropriate?

It always confuses me, because FOK’s recipes don’t give # of servings. Rather, they give the volume or quantity for the recipe. E.g., they say that this recipe yields 9 cups but they don’t say how many servings that is. I guess they’re leaving it up to us how much of each recipe to eat and to serve?

holly elizabeth7 months ago
Reply
Do you want to report this comment as inappropriate?

I would add extra lime wedges for serving along with a sprinkle of peanuts. Otherwise this was fantastic! quick and delish!
Thank you!

Naomi Lau7 months ago
Reply
Do you want to report this comment as inappropriate?

allergic to peanuts

Mary Kober7 months ago
Reply
Do you want to report this comment as inappropriate?

Could you please post Anne Essylstens recipe for peanut sauce made with PB2 for those who can’t use regular peanut butter?

Holly Godard7 months ago
Reply
Do you want to report this comment as inappropriate?

I can’t print recipes from my iPhone.

C8 months ago
Reply
Do you want to report this comment as inappropriate?

I’m new to WFPB and I think this recipe is very good! I tried it with and without the raw vegetables on the top and like it best without.

C8 months ago
Do you want to report this comment as inappropriate?

Oh and I just used an extra firm tofu. Not the silken type

Michelle Teichner9 months ago
Reply
Do you want to report this comment as inappropriate?

Recipe tasted great
Didn’t read it all the way through
Would have saved time boiling the noodles first

It was yummy

Shaari10 months ago
Reply
Do you want to report this comment as inappropriate?

For those who don’t want tofu, I would suggest keeping a legume in the recipe for their nutritional advantage. Take a can of rinsed and drained (or cooked) white beans and whir/blend into the sauce itself. Adding rinsed and chopped/shred jackfruit would be great texture.

Jane10 months ago
Reply
Do you want to report this comment as inappropriate?

What vegetables would you substitute for the mixed frozen vegetables?

Noemi10 months ago
Do you want to report this comment as inappropriate?

I would use broccoli, cauliflower, and mushrooms. Or really, any veggie.

Milene10 months ago
Reply
Do you want to report this comment as inappropriate?

Can we use jackfruit instead of tofu?

Thank you for the wonderful recipes!

Dee10 months ago
Reply
Do you want to report this comment as inappropriate?

This sounds delicious! For health reasons I was told not to eat tofu.

Dee10 months ago
Reply
Do you want to report this comment as inappropriate?

Can the tofu be substituted.?
This sounds delicious but was told not to eat tofu for health reasons. Thank you.

Lena7 months ago
Do you want to report this comment as inappropriate?

Why would anyone be told not to eat tofu unless they were allergic to it?

Noemi10 months ago
Do you want to report this comment as inappropriate?

I would think you could use any vegetable, or simply leave it out.

Lisa Lima12 months ago
Reply
Do you want to report this comment as inappropriate?

Easy prep. I doubled the red pepper flakes and Thai chili for extra spice. Delicious!

Susan1 year ago
Reply
Do you want to report this comment as inappropriate?

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.

Lydia11 months ago
Do you want to report this comment as inappropriate?

The recipe says it makes 9 cups. I could very easily eat 1.5 cups on my own, or 2 cups if I were very hungry. So… about 6 moderate-sized servings I would guess? You could halve it if you’re cooking for one and see how that goes. Plant-based resources (as you probably know) often don’t give traditional serving sizes and other info because the theory is to just eat to satisfaction a variety of foods, mostly plants and you’ll be set (in consultation with a plant-based physician).

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

Pad Thai with Tofu sprinkeld with carrots and cucumbers in a large black bowl see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap