Veggie Pad Thai
April 25, 2023
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!
Total Time: 25 Minutes
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.