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Vegetable Pad Thai

Pad Thai

If you ever wanted to make your own Pad Thai, but were afraid to try it at home, this is the recipe for you.

We found a super easy, all-natural way to make the sauce, then the rest is up to you. 

Want noodles? Great ,we show you how to avoid turning them gummy. 

Want to cut the carbs? Use carrot noodles for all or half the noodles. 

Want to keep it plain for the picky eaters, but add veggies for yourself? Go ahead, this recipe can be whatever you want it to be.

The beauty is that it cooks really fast, so you can have all the vegetables, proteins and sauce ready to go, start with the plain version, then add veggies as desired.

The trick to cooking with rice noodles is to soak them in room temp water for at least 30 minutes, but even over night is fine, if you are in a rush you can soak in boiling water for 5 minutes, but we find it easier to avoid the overcooked gummy problem when soaking in room temp water for longer. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • ¼ cup nut butter (almond butter, peanut butter, etc.)
  • ⅓ cup lime juice
  • ½ cup soy sauce
  • ½ teaspoon red pepper flakes or minced fresh hot pepper
  • 3 tablespoons maple syrup
  • ¼-½ cup water
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 (14-ounce) container firm tofu, drained and cut into ¾-inch cubes or 1 pound chicken cubes
  • 2 cups vegetables such as mushrooms, broccoli, sno peas, cabbage, collards, etc.
  • 1 (16-ounce) package rice stick noodles (soaked) or 1 pound vegetable noodles, such as sweet potatoes or carrots
  • Garnish: chopped green onions, torn cilantro leaves, chopped peanuts, bean sprouts, lime wedges, scrambled egg


  1. In a small bowl, whisk nut butter, lime juice, soy sauce, chili pepper, maple syrup, and ¼ cup water.
  2. Heat oil in a large sauté pan or wok, over very high heat. Add garlic, ginger, and tofu or chicken; toss gently and cook until tofu or chicken is browned, about 5 minutes. Add vegetables of choice. Saute another 5 minutes.
  3. Toss in rice noodles and/or vegetable noodles with sauce and continue tossing with tongs, adding a bit more water if noodles seem dry. Noodles should take about 8 minutes to soften.
  4. Serve with garnish as desired. 

Nutrition Information

  • Serving Size: with tofu and rice noodles
  • Calories: 510
  • Carbohydrate Content: 81 g
  • Fat Content: 16 g
  • Fiber Content: 4 g
  • Protein Content: 15 g