Veggie Pad Thai

Plate of Veggie Pad Thai with Almond Butter Drizzle
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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