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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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Comments (20)

(4.22 from 9 votes)
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Chris4 days ago
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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.

monica2 months ago
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i will try this recipe for sure, but if i understand well these amounts of ingredients give 9 servings?

holly elizabeth2 months ago
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I would add extra lime wedges for serving along with a sprinkle of peanuts. Otherwise this was fantastic! quick and delish!
Thank you!

Naomi Lau3 months ago
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allergic to peanuts

Mary Kober3 months ago
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Could you please post Anne Essylstens recipe for peanut sauce made with PB2 for those who can’t use regular peanut butter?

Holly Godard3 months ago
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I can’t print recipes from my iPhone.

C3 months ago
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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.

C3 months ago
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Oh and I just used an extra firm tofu. Not the silken type

Michelle Teichner4 months ago
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Recipe tasted great
Didn’t read it all the way through
Would have saved time boiling the noodles first

It was yummy

Shaari6 months ago
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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.

Jane6 months ago
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What vegetables would you substitute for the mixed frozen vegetables?

Noemi6 months ago
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I would use broccoli, cauliflower, and mushrooms. Or really, any veggie.

Milene6 months ago
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Can we use jackfruit instead of tofu?

Thank you for the wonderful recipes!

Dee6 months ago
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This sounds delicious! For health reasons I was told not to eat tofu.

Dee6 months ago
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Can the tofu be substituted.?
This sounds delicious but was told not to eat tofu for health reasons. Thank you.

Lena3 months ago
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Why would anyone be told not to eat tofu unless they were allergic to it?

Noemi6 months ago
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I would think you could use any vegetable, or simply leave it out.

Lisa Lima7 months ago
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Easy prep. I doubled the red pepper flakes and Thai chili for extra spice. Delicious!

Susan8 months 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.

Lydia7 months ago
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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).

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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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