Veggie Pad Thai

Veggie Pad Thai
This summer, don't feel guilty about ordering takeout. With this fresh and delicious Pad Thai recipe, you can give yourself a healthy twist on the classic favorite—and still enjoy all that you love about the dish! Try this easy recipe made with our Unsalted Almond Butter for a sweet and savory experience fit for any lunch or dinner!


  • 2 large carrots, peeled & tops removed
  • 2 medium zucchini, tops removed
  • 2 cups bean sprouts
  • 2 cups red cabbage, thinly sliced
  • 4 green onions, diced
  • ¼ cup chopped cilantro
  • 16 oz extra-firm tofu, drained
  • Lime wedges & sesame seeds for serving
  • For the Sauce:
  • ½ cup UNSALTED Almond Butter
  • 3 tbsp. low sodium soy sauce
  • 2 tbsp. fresh lime juice
  • 1 tbsp. rice vinegar
  • 3 cloves garlic
  • 1 tbsp. honey
  • 1 ½ tsp. fresh grated ginger
  • ¼ tsp. crushed red pepper flakes
  • 2-3 tbsp. warm water to thin


  • Step 1 -
    Prepare carrot & zucchini vegetable noodles using a spiralizer, peeler or mandoline. Transfer noodles to a large bowl and add bean sprouts, red cabbage, green onions and cilantro, toss to combine.
  • Step 2 -
    Drain the tofu and place onto a clean towel, gently pressing along the top and sides to remove excess liquid. Slice into ½ inch cubes, then add to bowl with veggies.
  • Step 3 -
    Combine all sauce ingredients in a small bowl and whisk until smooth and creamy.
  • Step 4 -
    Once ready to serve, pour sauce over Pad Thai mixture and gently toss to coat.
  • Step 5 -
    Divide into bowls and serve with a fresh lime wedge & sesame seeds if desired. *Note: if not serving immediately, store vegetables, tofu & sauce in separate containers until ready to eat.
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