We’ve been fans of pad thai for a long time around here. Before I tried my hand at any homemade versions, we got some form of pad thai for takeout most weeks when we were newlyweds.
One particular evening when John was still the manager at our apartment building in downtown Portland, we got spicy tofu pad thai and veggie spring rolls and ate it out of brown boxes with chopsticks on the floor of a vacant suite on the top floor of our building. With sniffling noses and full bellies we looked out over downtown through the 20-foot windows and felt terribly blessed by the way our lives were turning out, even if just for shelter, marriage and Thai takeout.
Thankfully I started experimenting with pad thai about a year into our marriage mostly to save money and customize to our preferences. Since then I’ve mastered our favorite version – chicken or tofu, lots of fresh carrots for garnish, tons of peanut sauce and a ridiculous amount of sriracha.
John loves how filling and flavorful it is, and how it involves boatloads of peanut sauce on every bite. I like that it has lots of veggies, a sweet, savory, spicy marriage of flavors, and that it’s fairly healthy despite tasting completely indulgent.
One thing we don’t like about pad thai, however, is that it requires a million dishes and always makes our kitchen look like a complete disaster by the time I’m finished cooking. This version is an attempt to remedy that problem be requiring fewer dishes, and incorporate even more veggies into the mix, completely nixing the need for noodles altogether.
And with that, I present you with noodle-free pad thai.
This pad thai uses thinly grated carrots and zucchini in place of traditional rice noodles, dressed in a simple savory-sweet marinade reminiscent of the traditional pad thai sauce. Then I add fresh tofu, peanut sauce, sriracha, cilantro and fresh peanuts.
The result is a fresher, less messy version that takes about 20 minutes to prepare and doesn’t require any heat, making it summertime approved.
If you’re not a tofu fan, sub chicken or just add more peanuts. If you’re peanut adverse, sub toasted almonds and almond butter for the peanut butter and crushed peanuts. And to make this super quick, omit the dressing altogether and simply slather with peanut sauce. You can never go wrong with more peanut sauce.
- For the Dressing
- 1 Tbsp tamarind sauce
- 1 Tbsp low sodium soy sauce
- juice of 1 lime
- 1 tsp Asian chili garlic sauce
- 1/2 tsp fresh grated ginger or 1/4 tsp ginger powder
- 1 Tbsp agave, maple syrup or honey (if not vegan)
- For Pad Thai
- 5 carrots, washed and ribboned with vegetable peeler
- 1 zucchini, washed and ribboned with vegetable peeler
- 1/4 cup firm tofu, drained, pressed and cubed
- Toppings: peanut sauce, sriracha, crushed peanuts, cilantro
- Whisk dressing ingredients together and taste to adjust seasonings.
- Add carrots and zucchini and toss to combine. Let marinade for 5 minutes, then add tofu and toss again.
- Divide between two serving plates and top with peanut sauce, fresh cilantro, sriracha and crushed peanuts.
Nutrition information is a rough estimate for 1/2 the recipe with 1/4 cup peanut sauce.