Noodle-Free Pad Thai (30 Minutes!)

SO good and a family favorite. I’ve made this twice now and it’s pretty foolproof! Both times I made extra sauce and added some type of pad thai noodle because we have some big eaters in the family.

Another cracker of a recipe! I loved it, as did my carnivorous partner! Super tasty, super healthy and super easy to make. Will definitely be making this again :)

This was so colorful and had so much flavor! We are not fans of tofu, so I marinated some chickpeas in soy sauce, chili garlic sauce, and a little sesame oil and roasted them in the toaster oven while we made everything else, then added them at the end. So filling and delicious! (Ribboning carrots was tedious and took me forever, but it was worth it.)

Loved this recipe!! I used kale instead of collard greens, jalapeño pepper instead of Serrano, and didn’t have red cabbage so I kept it out of the recipe. I also chose to mince the ginger and sautéed it with the peppers/onion. Still turned out amazing! It was delicious!

My husband and I loved this. So delicious!
Our kids balked at the veggies but settled down because the flavor is very good.

I did 3/4 head green cabbage, maybe 3/4 cup sliced baby carrots (I got tired of slicing), mini sweet peppers and the whole amount of green onions for my veggie mix. I’d say the recipe is super forgiving in that area.

I used chicken (with the seasonings as recommended for the tofu) and added a few noodles.

It was plenty saucy for me. I used crushed red pepper and peanut butter. The sauce wasn’t pretty, but tasted great!

A very tasty, light meal.

I don’t usually leave comments for recipes I make but this one is AMAZING. And I swear my skin was glowing from all the veggie packed goodness in this? I would highly recommend and I already can’t wait to make this again!

I substituted jalapeño for serrano peppers, and kale for the collards, just because that’s what I had. I also used peanut butter rather than almond and soy sauce instead of coconut aminos. I made extra of the sauce, as it seemed a bit dry, and the sauce was DELICIOUS. This recipe was an enormous hit with my husband, and I will absolutely be making it again. With the peppers, crushed red pepper, and ginger, it was a bit on the spicy side (but so good), so keep this in mind if you have kids, you may need to omit these ingredients. My husband has eaten way more Thai food than I have, and he claimed this tasted just like pad Thai is supposed to.

I loved loved loved this recipe! You really don’t miss the noodles as the flavours are so spot on.

I added 1 tbsp maple syrup rather than 1.5 as I prefer less sweetness. I’m British and I do tend to find American recipes sweeter than what I’m used to.

I overcooked my veg so it turned out a bit soggier then the photos, my mistake, next time I’ll stick to the times shown. It was still incredibly tasty.

My peeler peels extremely thinly (my carrots were ending up translucent) so I sliced the carrots in thin long strips and it worked well.

I would add that chopping and preparing all the veg takes a good half an hour, the whole thing took me around an hour to make.

Thanks for a great recipe! I will definitely add it to my regular recipe rotation.

This IS truly the best pad thai we’ve ever had. I wasn’t sure about no noodles because I love noodles in pad thai but my partner tries not to eat as much of them. We did not miss the noodles AT ALL because the flavors are just on point.

We made a couple of tweaks based on personal preferance and it was amazing: peanut butter instead of almond butter, chili garlic sauce instead of the red pepper flakes for umami, jalapeno instead of serrano, rainbow carrots because they are so colorful, dinosaur kale instead of collards, ground turmeric.

MAKE THIS RECIPE. I don’t see how you could be disppointed! #minimalistbakerrules

This dish was absolutely delicious. I made it with my partner last night and we ate the whole thing. We couldn’t stop! It was SO good! We didn’t have ginger or turmeric so it was left out. I recommend serving with rice or quinoa to soak up that yummy yummy sauce ?.

This is a great simple dish. We also used brown Pad Thai noodles- I doubled the pad Thai sauce and used half on the noodles and the other half on the veggies. Used the noodles as a base and added all the veggies on top. Super delicious, super colorful and very healthy :)

We’ve made this a few times and it’s become a favorite. I typically add a whole block of tofu and lots of sriracha sauce to the mix. Like some others have noted, this takes us about an hour to get to the table. Definitely a keeper.

This is so colorful and satisfying. My husband cleaned him plate and then asked for more. The flavor profile is on point. I will definitely be making this one again.

AMAZING! Didn’t even miss the noodles and this is the best pad Thai sauce I’ve ever made!

I loved this, and I didn’t miss the noodles at all! But when I served this for dinner, my 17-year-old daughter kept scrunching up her face as if she didn’t like it. I asked her what she didn’t like. She answered, “I don’t like that I like this!” She went on to say that it was obviously healthy–nothing hidden about that–but she still liked it. ?

Made this for the first time tonight! Took 45 minutes total, will probably take less in the future. So yummy! I had a jalapeno, so that is what I used in lieu of the serrano and used the chili flake suggestion along with the tofu (used the whole block). It made an ample three servings. Loved that I got so many veggies in this delicious dish!

I love this recipe! It’s probably my favourite on the site! It’s so easy and tastes great! Sometimes I’ll add noodles to it anyways (my partner refuses to have it noodle free lol) but I think it’s perfect as is.

I love Minimalist Baker so much! The site! The cook book! It’s all wonderful

Holy cow. Just INCREDIBLE. My husband and I couldn’t believe our mouths.

I make this recipe at least once a month- I love it!

I loved this! So tasty…a fun spin on Pad Thai that tastes amazing. I subbed four eggs scrambled for tofu, since I try to stay soy free and am not a vegan.

Made this for dinner one night and my very much not vegan sister in law tried it. She’s mentioned it months afterwards as one of the best Pad Thai dishes she’s ever had.

I made this for dinner tonight, and it turned out great. The only change I made was I added Shirataki noodles to the final dish. Visually beautiful and incredibly delicious.

Family favorite!

Super easy to make, and incredibly full of flavour! I’ll be making this again and again. Thanks so much!

I use chard instead of collard greens. I think I could eat this dish every day. YUM.

YUM! I will be making this part of the meal rotation! My veg peeler doesn´t make the carrot strips as thick so i served this over quinoa.

Wow! Yet another Minimalist Baker recipe that was incredible! I used green bell pepper and added fresh peas to mine. I also omitted the tofu recipe and added some air-fried tofu cubes on top. Your recipes never fail to amaze me!

Trader Joe’s carries frozen carrot noodles that I used for this recipie and they were perfect!

I made this tonight (prepped all the veggies earlier) and it was AMAZING! The only change I made was kale instead of Swiss chard (I can’t get it where I live) and a tossed in quite a bit of garlic. But omg it is amazing! This is definitely going to be a new staple at my house.

This was so crazy good! Super delicious and I could not wait to get home and dive into the leftovers. I used a whole bunch of collards, no bell pepper, and upped the sauce by a half. Over the moon for this recipe. Husband and I both loved. I have only braised collards in broth with garlic up til now–such a nice change and such a beautifully flexible recipe. Thank you so much!

Oh YES! I’d never thought that I could have Pad Thai without the fish sauce and eggs and still have the flavors that I love. This recipe is incredible and while my creation didn’t look nearly as presentable as yours, the flavors hit home. A sure HIT!

HOLY SMOKES!! I’ve made this dish several times and each has been more delicious!

This most recent time I was uber-lazy and used pre-chopped cabbage mix, shredded carrots and kale out of a bag…so easy, so good.

WINNER!!!

Well yum. A delicious way to eat a lot of veggies for dinner, the colors are so beautiful and the sauce is just right. I also like that it is a lot less sodium than classic Pad Thai. I look forward to leftovers for lunch. Thanks for a great recipe!

This was such an easy, yet really flavorful dish! We have ginger and turmeric on hand for our juices and added them to the recipe and it was outstanding. Really didn’t miss the noodles!

I loved the recipe! I cooked it last night! It is easy to make and most delicious. I used Tempeh instead of tofu. I love the nutty taste of tempeh….
Since I decided to quit meat and most dairy products I suddenly found my way back to cooking again. Minimalist Baker is a revelation! I work a lot and I needed to find recipes that I can handle. I love that I can rely on the preparation and cooking time and that most are fairly easy to prepare. While still being a taste explosion! People at work always hope for leftovers ;-))

This is absolutely delicious! One of my all time favs from yours. I will be making this regularly!

Love love love!
Left out collard Green but added Broccoli. Followed recipe exactly and it was delicious! Hubby and I ate all of it!

This recipe is super easy to make and tastes great! 100% worth making it yourself as opposed to ordering takeout. I loved that the severing size is generous and that it doesn’t require special kitchen tools or odd ingredients.

I made this recipe today for “girls’ day” with slight variations on veggies due to what I had on hand: Carrots, Bok Choy, green cabbage, jalapeño, and bell pepper. I made the sauce with peanut butter, Chile sauce, and red pepper flake. My best friends and I all LOVED this dish and my friend with Many dietary restrictions said this is the best meal she’s had in months!! Easy as can be. Delicious. I was skeptical but I promise you, it’s worth it!

Yum. I used chard instead of the collards. I also cooked the tofu separately, because I like my tofu VERY well done. But the whole thing is delicious.

so so delicious tofu went beautifully with it (:

I made these noodles yesterday for dinner with my friends, and we absolutely loved it! Such beautiful
colors and incredible taste, it looked like an artwork! We used pre-made pad-thai sauce instead
of the home-made sauce and paksoy instead of collard greens :) Thank you for sharing this recipe!

Omg I had my doubts when you said this was the best pad Thai you’ve ever had. I’ve had lots of pad Thais too so…I wasn’t sure. But one bite in and I was convinced! So flavorful and delicious!

This is one of my favorites of yours! I recently started a program of not eating anything with flour (so, no pasta or rice noodles). Now that I can have noodle-free pad thai, I’m so happy! Thank you! This is super easy and super tasty–and it makes a lot! Definitely more than 2 servings for me. Thanks again!

So flavorful, fresh & easy! I’ve made this several times, definitely a go-to dish now.

This recipe is blaazzziin!
So wonderful and filling!
Easy recipes for someone who’s starting a plant based lifestyle ??

Really good. Not a fan of bell peppers so I’ll substitute something else next time – sliced onions perhaps. We didn’t do tofu as we try to avoid soy for health reasons. We did use the ginger (fresh). Very tasty. Trying to make more paleo dishes and was happy to find this. Sauce was delicious. Thank you. I’ve done a number of your recipes and always enjoy them.

This recipe was an A+. It did not take long to prep all the veggies and the sauce, and it was by far some of the best “thai food” I have made on my own at home. I followed the advice of another commenter and made extra sauce, but my boyfriend found it to be too saucy, so if you’re concerned about sauce amounts my guess is the sauce is perfect as is!
Your recipes are so amazing, even the most traditional of my meat-eating, Idaho-stock family members love them. While I try to eat plant based the majority of the time, the people I cook with and love still eat the meats, so I appreciate that these recipes can satisfy everyone, and I just cook up a side of free-range, antibiotic/hormone free chicken (like I did for this recipe) those who don’t feel it’s a meal without it.

I made this and it was amazing!! Thanks for the inspiration and noodle-free alternative!

This is the bomb.com! I made this for a couple friends that have all recently become vegan, and we were all very impressed. Got our Thai fix without that greasy ick feeling at the end of the meal. Will definitely be adding this into the rotation. Thanks!

This recipe is a game-changer! I added a bunch more chili-garlic paste and red pepper flakes to kick up the heat and I used all of the vegetables in the recipe as stated. It was so delicious and satisfying! I’ll be busting this one back out for my next houseguests. One of the best vegan dishes I have ever had!

This recipe is so so good! I tweaked it some when I boiled some rice noodles from Whole Foods, then browned them in a pan so that people could choose to have “real” noodles too (if they wanted…it was a big group). We also added some hard boiled egg to the top and garnished each plate with sesame seeds (and the cilantro/lime like you had too). All in all, everyone loved it! I was shocked how many people were asking about the collard greens! They seemed surprised that they were in Pad Thai! haha

Thanks so much for sharing this recipe. It was a winner, and super easy too!

You are a genius! I was hoping with all the veggies it would still taste good. IT WAS AMAZING! The sauce and all the different textures really hit the spot. I make at least 2-3 of your recipes a week, they have NEVER disappointed. Thank you!!

My husband and I went plant-based about 14 months ago and have made several of your receipes and never disappointed. This one was over the top amazing! The sauce was perfect. The addition of the fresh ginger was a great suggestion. This one will be a go to whenever the urge for take out hits. We love noodles-but this was so good we didn’t miss em. Thanks for sharing!!

This recipe is awesome! I’ve made it 4 or 5 times now and it is always a hit. I switch around different veggies depending on what I have on hand (tonight I added zucchini because I didn’t have collard greens). It’s delicious and it makes you feel so good for getting so many veggies in one shot!

I am obsessed with this recipe. I make it about once a week (sometimes more!). It is delicious. I sometimes add noodles or other ingredients.

This was so good! Colourful and full of flavour. Took awhile to prep but cooking did not take long. Will definitely make again.

This dish was so yummy!! I substituted the lime for lemon juice, red for white cabbage, and green for red onions and it was deliciouss! loved it and thank you for this recipe!! <3

This was amazing! My husband is pretty over zoodles however he loved the carrot noodles! We subbed lemon juice, regular shredded cabbage and spinach instead of collards as that was what we had on hand and it was just delicious! Thank you for all of these easy delicious recipes, we have loved everything we have cooked from the blog and cookbook!!

Thank you for another fabulous dish that is healthy and tasty!! I have made many of your recipes and absolutely LOVE your website!! Many days I come home and go straight to it for tips on what to make for dinner and I am never disappointed. You have a knack of getting just the right blend of flavors with all that healthy goodness!

The sauce is especially wonderful! Perfect blend of everything, so simple and I had everything already in the cupboard (no shopping necessary) Bonus!

Oh my gosh! I just made this for my lunches this week and I literally scraped down the pan to get everything I could. Delicious, as always!

Yummmm! This was delicious. I made the sauce exactly like Dana’s and it was perfect! With the veg I made a couple of subs with stuff I had at home..

Two medium spiralized sweet potatoes instead of the carrots. Then, I swapped the collard greens for baby kale that I had in my fridge. Also, I didn’t have any tofu. It was tasty without, but next time I make this I think I’ll include tofu for a bit more fun. ;) I cooked everything in a wok, and like someone else commented, the extra space made cooking easier and faster for me.

This would be super with bean sprouts and I wish I had unsalted roasted peanuts to top it off…

Thanks Dana!

This was so delicious. Didn’t have collard greens, so subbed baby spinach and it worked fine. When I told my meat-eating husband what I was making, I said “I’m making noodle-free pad thai. You’d hate it.” He had to try it the next morning and was about as excited as I was about it. I recommend you with enthusiasm to everyone b/c really, Dana, you’ve never let me down. Like, ever. Thanks for that. Now I just gotta find a way to use less PB so I can eat soooooo much more of it.

I made this today and it was easy and fantastic (even my almost 2 year old loved it). It was easy to adjust veggies to use what we had. Another great recipe, thanks so much !

This was SO dreamy — I can’t imagine a way I would change it! I had it last night as a “noodle” dish and for lunch today as lettuce wraps!! Certainly a make-again :)

Made this today, but instead of cooking it I ate it as a salad, which was delicious. As a salad the instruction are a little different, but the recipe remains unchanged. To make as a salad mix the sauce with the minced serrano peppers, toasted sesame oil, ginger, and turmeric (if using). Set the sauce aside and prep the vegetables. Once the vegetables are prepared toss them together in a bowl. I cut down on the carrots as they won’t shrink as much as cooking (maybe 2-3 cups instead of 4 cup I kinda did it by feel here). Then mix all of the sauce (turned dressing) with vegetables and let sit for 5 minutes stirring a couple times. This allows the vegetable to soften especially the carrots which end up being kinda noodly once soaked in the dressing.

This is amazing. I doubled the batch, only substitutions were sriracha for chili garlic, and extra serrano peppers. I added all the optional ingredients and after eating it, brought some to my neighbor who said it’s the best vegetable dish he’s ever had. He asked for the recipe and after sending it, he texted ” Holy crap dude, I never thought vegan food could be good”.

Excellent job, and I will be using more of your recipes to up my vegetable intake.

This recipe was so delicious! Thank you so much for such an inventive new take on pad thai :)

This was FANTASTIC!!!!! This is my third carrot recipe I have tried in 2 days. I hated carrots my whole life. Till now. This was spicy, sweet, savory……just delicious. :) Thanks.

Tried this out tonight and loved it ! Even my non tofu eating fiancé loved it.

I just made this and boy am I glad!!! The sauce is so good. I was worried about the collard greens but they tasted fantastic! I doubled the sauce and added some noodles to stretch it out a bit but didn’t change anything else. Yum!!!!!

Made this a while ago and totally forgot to comment! This was soooooo sooooo sooo good!!!! Must make again!

This recipe is truly delicious! And it is so pretty. I serve it over a crispy nest of soba noodles sauteed in a bit of sesame oil (my husband loves noodles). Yet another wonderful recipe from minimalist baker (my go-to source for dinner recipes)!

This recipe is so easy and customizable!! I cannot say enough good things about the sauce, it tastes just like a peanut sauce you would find at a restaurant, only so much cleaner! I am allergic to garlic and have not been able to find a decent garlic-free peanut sauce until now. I used zucchini, carrot, kale, and serrano pepper as the veggies because that is what I had on hand and it turned out amazing. I can’t wait to use the sauce on salad, chicken, and stirfrys. It is a crowd pleaser for sure. Thanks Dana!

I did have a question though what is the sauce you have pictured in the little dish?

This was wonderful! I have a serious problem with needing pad Thai and this may have saved my life! The carrot noodles gave me the texture I need. After a year and a half vegan I switched back to eating chicken and fish due to some belly fat that just wouldn’t budge so instead of tofu I used a pound of chicken marinated the same. I had to use two pans to cook everything than mixed it all together in a big soup pot at the end. My husband, five year old son and I ate it all. Absolutely delicious and that takeout place ain’t got nothing on this!

This was delicious – I wish all my favorite restaurants made something like this. My husband has been toying with going Vegan and while eattting this dish he said – “why wouldn’t I, this tastes satisfying, filling and amazing”. Thank-you for perfecting this vegan Pad Thai. And – those carrots are a great noodle replacement, wonderful mouth experience and carried the sauce well.

Thanks for this one! I made it last night and it was fantastic. In case anyone else was wondering, the leftovers from this work really well in a breakfast burrito with extra scrambled tofu or eggs if you eat them.

MADE this tonight and LOVED IT! I added a clove of garlic at the same time as the carrots, and used Trader Joe’s power greens mix (spinach, chard, kale) instead of collard greens cause I couldn’t find any! Worked great!

Hi!! I made this yesterday with substitutions I had around the house. My guest does not like peanuts so I made it peanut free! I used tahini in the sauce and crushed cashews for the topping. I didn’t have all the vegetables so I used carrots and zucchini as noodles. I added fresh corn. It turned out absolutely amazing !! I am sooooo impressed. The tofu was delicious. I’m obsessed with pad Thai; it’s probably my favourite dish. We order take out a couple times a month. From now on I’ll be making this instead!! Much healthier, very easy and even more delicious. I’ve been following minimalist baker for a couple months and could not be happier with the recipes. Thank you so much !!!

Made this today and it was delicious and beautiful! Thanks for sharing!

Okay, I am APALLED at how much I enjoyed this. I ate the whole thing. THE WHOLE THING. And while I don’t really advise that — that’s quite a lot of peanut butter and sodium to ingest in one meal — I can take solace in the fact that it was basically 100% veggies.

I just made this recipe and it absolutely delicious. I’m always looking for plant base recipes. I have to say this one hits the spot. THAnk you! By the way I just order your book. I hope the recipes are as delicious as this one and the Cinnabon recipes which is a big hit in my home.

I made this tonight and it was fantastic! I added sweet potato noodles to really amp up the feeling of pad thai, and it worked perfectly. I added them in right before adding in the carrots and collard greens.

This took me about an hour but it was well worth the investment. I’ve since used the sauce for dipping Spring rolls. BTW, love your cookbook, Everyday Cooking.

This dish is amazing and the sauce is dynamite. Adored by 5 carnivores – so that says it all.

Dana, I made this last night and am eating it for lunch now–oh. my. goodness. It is fantastic! Can’t wait to make it again for my husband. Thank you for sharing yet another delicious recipe with the masses!

I just made this & it was amazing!! So freaking good! We love all the flavors!

This was absolutely delicious. My favourite vegan g/f dish I’ve made yet. Thank you for making recipes like this that make it easy for me to stick to a plant-based diet. I never leave comments but had to with this. ??

I don’t usually comment on, well, anything, but I have to tell you this sauce is truly amazing. I saw a link on Reddit to this recipe a few weeks ago and made the sauce in the Vitamix for lunch that very day, mixing it with shirataki angel hair noodles and garnishing with sliced almonds. It was divine. I used maple syrup, substituted Bragg’s Liquid Aminos for the coconut aminos, and added the sesame oil to the sauce in the blender. I’m making it tonight for my family with the veggies as written and I cannot wait. Thanks for the delicious, healthy recipe. It’s a keeper.

I made this tonight. I baked some tempeh, and then marinated it in the sauce while prepping the veggies. I used cabbage, ribboned carrots and zucchini, and it was amazing. What a great recipe!

I made this for dinner and OMG it is sooo good! Flavor is on point, thank you for this recipe!

I just made this! Seriously SO GOOD! I added zucchini noodles and used Kale instead of collards! SO GOOD! I made it a little spicier than I was prepared for – so I added some chick peas in and it is so yummy! Nutty, filling! Delicious! Great Recipe!

Made this last night and it was DELICIOUS! SO colorful, flavorful, and healthy. Also really really time consuming. It took me over an hour to make. Cooking time was not long at all, but washing, slicing, peeling, chopping the veggies took an eternity. I think next time won’t take as long now that I know what I’m doing. I would probably also cut down on the soy sauce a bit but I am definitely going to be making again and again. Thank you, Dana!

Awesome meal. We made it at the fire house and everyone loved it. And leftovers the following day OMG!!!!

Wow the flavor of this is insane! I really think that almond or peanut butter with lime juice and aminos give this a great umami flavor. I followed the recipe except I used soy sauce. SO very flavorful. Thank you! This is a keeper!

This is seriously amazing! I used soy and honey in the sauce as it’s what I had in the cupboard and it was delicious. Added some ribboned zucchini in addition to the carrot.
I always love your recipes, this one was next level, thank you!! x

Absolutely the best vegan recipe I have come across in a while? Love it!

One of the most delicious dinners I have ever made. Also loved by my meat eating boyfriend so you know it has to be good!

Really good! I have a soy allergy so I appreciate the coconut aminos!

I just made this for dinner and absolutely loved it. Thank you for yet another healthy, quick, and amazingly tasty meal!

This was such a fantastic recipe! My family started eating vegan three weeks ago and though my kids are both good eaters, I was curious whether they would adjust well to the diet. They slurped this up hungrily tonight. Definitely one of my favorite recipes of yours so far! Thank you for making becoming vegan easier!

I made this last week since I had all the ingredients on hand. The only change was the addition of a pad thai sauce ( tamarind, TJ’s spicy yuzu sauce, soy, ginger, garlic) to give more flavor to the “noodles”. I’m a saucy gal!
Served on a bed of fresh greens from the garden. My husband LOVED it! Wants it on regular rotation. It makes a good summer meal served raw or al dente.

I made this last night and it was absolutely delicious! I was skeptical that it could be better than take-out but as usual, you pulled through. It was definitely yummy but how on earth did you pull this together in 30 minutes? It took me a little over an hour, and I even has a spiralizer to use for shredding the cabbage and bell peppper! (I used a veggie peeler for the carrot noodles though.) Was this 30 minutes after you’d prepped the veggies already? Do you have any tips for making the carrot noodles? I struggled so much and wasn’t sure how to proceed when I’d shaved most of it and was left with a piece that was too thin to peel but too thick to be a noodle… I’d love tips on making this faster because it was delicious and I’d like to make it more often if it could be faster…

Thanks for the recipe!

Another fantastic recipe! I made this tonight with green cabbage instead of purple, but that was the only substitution. Making the carrot noodles with the peeler was so smart and simple. I was so impressed with how it all came together, it was very much like pad thai. The sauce was my favorite part :)

This recipe will definitely be on rotation! I can’t wait to have the leftovers for lunch tomorrow!

I made this today and it was great; I tried to use a special peeler that makes long julienne slices for the carrots, but my carrots were not that big (next time I will do the ribbons). I used Gardein vegan Chik strips instead of tofu. This was another delightful dish; I would say it took about 45 minutes to chop and peel vegetables and make the sauce. The cooking time is included. I love the fact I did not need rice or noodles to feel full. Thank you for this dish.

Thank you for this amazing recipe! I made this exact; just added some ribboned zuchini as well as I had a couple in the fridge. I also made your cinnamon buns as well…soo good! How can anyone not want to go Vegan with dishes like this? You will see nothing but positive results – I wish people could see that. I am purchasing your book to add to my Vegan collection and I must say, yours will be the one that I will regularly reach for and will probably be covered in food splatters.

Thank you Dana!

made this last night – it was friggin’ amazing, and I couldn’t stop picking at the leftovers even though I was ridiculously full. my only complaint is that there’s a TON of salt; I doubled the amount of tofu (thus, doubled the glaze), which brought the total amount of soy sauce used to 7 1/2 tablespoons. yikes. any future recipe users could probably take out at least 2 tablespoons somewhere and it would probably still be just as good.

I made this tonight, minus tofu. It was AMAZING and will now be in our regular rotation! So colorful and flavorful! Thank you for creating this fantastic recipe!

Made this incredible recipe !!! Sooo good.. I just substituted sweet potatoes noodles for the carrots.. I was too lazy to ribbon carrots and Whole Foods had already noodled sweet potatoes.. thank you so much!! YOur recipes never disappoint

“I am altering the recipe. Pray I do not alter it further.” – Darth Reader
The sauce, the balance of vegetables are perfect. I used kale and added garlic sauteed shrimp. Cooked the peppers separately to spare my wife The Heat.
One complaint: you switch back and forth between measured ingredients (lime juice – how many tablespoons are in a lime?), cabbage (by the cup – how many cups of cabbages are in a cabbage?), and whole ingredients (5 collard greens). I prefer the whole ingredient approach. In the frenzied head of a stir-fry, clarity and consistency count.
#WifeLovedIt

Wow. I had high hopes for this dish but I had no idea it would be this freaking good You know how you meet a promising guy on Saturday night and then you spend the day with him on Sunday and you can’t imagine going back to work on Monday because you don’t really want to be apart? That’s how I feel about your pad Thai. If I have to call in sick tomorrow I am blaming you…

I made this today and it’s so delicious I’m already looking forward to the next time. I subbed Green Cabbage for the Red, Spinach for Collards, added Zucchini Ribbons and omitted oil. Thanks for yet another delicious recipe.

Thank you for this beautiful recipe!
I made it last night and I absolutely loved it… like all the the recipes I’ve tried from your blog so far!
You are such a talented minimalist culinary creator ! I regularly recommend your blog to my friends (and even my students) !

Amazing recipe! I used it with leeks, sweet potatoes, white corn, carrots and 2 eggs and 3 whites. Used lemon instead of lime, which requires a bit more coconut sugar and maple syrup-jist a splash…and put the scramble in lettuce wraps! I had to is all the veggies I had before buying specifics for this recipe…I will never need to order take out again. Thank you for all your inspirational ingredients!

The sauce was absolutely delicious. I didn’t have most of the veggies, but I poured it over zoodles, grilled red peppers, sungold tomatoes, jalapeños, shishito peppesr, onions and quinoa.

I wasn’t in the mood for greens so I used extra cabbage and peppers instead. But wow, this was amazing. So amazing that I ate a batch for lunch and dinner and then prepped another 2 batches as meal prep dinner for the week since I try to keep dinner a low carb meal. Yum, yum, yum. Will definitely be on repeat.

Just made this recipe for dinner this evening. It was a hit!
You never disappoint Dana! Thanks for another delicious recipe:)

Love this!! Totally worth turning on the stove on the hottest day of the year (in the PNW, but still ;) ). Had to stop myself from eating all the leftovers before bed.

Yum! Made this tonight for my sister and boyfriend (the boyfriend is a carnivore). Instead of scrambling the tofu, we pressed, cubed, baked, and then pan seared 14 oz. of tofu to go on top. Super yum. We ate the whole recipe. I think sweet potato noodles would be amazing here, although I am partial to the collard greens. We also doubled the peanut sauce to serve extra on the side, and served the dish alongside this delicious thai cucumber salad.

My sister and I made this recipe and we loved it! We added a lot of extra veggies and made some extra carrot “noodles” make up for not having some of the veggies that were called for but it was still just as delicious. This recipe will definitely become a regular in our house!

Carrot noodles!! Flippin’ brilliant. My kids ate every bite. I put them in first and used the greens from cauliflower instead of bok choy. So amazing – thank you!!

Well THAT was a success!! The peanut sauce changes flavor slightly when cooked …thank goodness bc I was so nervous about it despite many adjustments (which probably brought right back to the original ratio ?). Ginger is a plus/must. THANK YOU!!
–newby vegetarian

This was tremendous!!!! We loved every bite and all the flavor depth. WOW!

Thanks, Minimalist Baker! We are a big fan of your recipes!

Made this last night and wow this blew me and my friend away! I wasn’t expecting something life changing because all those pretty raw veggies as a main course I wasn’t totally on board with but wow they were the star of the show! Especially the bell peppers which turned out to have such a amazing flavor which the sauce brought out! I’ll definitely be making this very regularly thank you so much!

This recipe was delicious! I made it for dinner tonight. I never thought an asian dish was so easy, I had all the ingredients. I will be adding this recipe to my favorites list! Thank you, Dana

I forgot to add, I did use a traditional vegetable peeler to make the carrot noodle ribbons which was a first for me. It took me a couple carrots into the process to get the method down. The easiest way for me was to lay the carrot on a cutting board holding the thin end and holding the peeler blade side down and sweeping the peeler blade along the length of the carrot. When it started to get tougher to peel I would rotate the carrot a quarter turn. When finished I was left with larger pieces from each carrot which I will use for another purpose, but the 4 carrots gave me enough ribbons to make the dish.

Some things just can’t wait until tomorrow, and this recipe was no exception. After seeing the post, I was smitten with the idea of making a noodle free Pad Thai and later this evening off to the market I went . The promise of the dish in 30 minutes did not seem possible but I was able to prep the ingredients within 20 minutes and cook the dish within 10 minutes and was pleasantly surprised. I did not change much to the recipe but I would definitely make extra sauce for serving on the side (it’s really good/salty/sweet/sour/spicy). The veggies were lightly coated with the sauce so it would be nice to have a bit extra. For cooking, I used a wok and appreciated the extra room to cook this dish in considering the large amount of veggies involved, it made tossing and cooking a breeze. I’m not a huge fan of tofu, but decided to use it in the recipe since it is so commonly found in Pad Thai. Similar to many Thai restaurant versions of Pad Thai, I cubed the extra firm tofu. It was hard to get a nice sear on the tofu cubes even with the veggies pushed to the side of the pan. Next time I will sear the tofu first and remove it from the pan and then add the tofu back at the end with the ginger and sauce to keep the crispy texture. This is one of the most fun and creative ways I’ve had eating my veggies in a while and was thrilled to get so many different veggies packed into this dish! In the past, I’ve made traditional noodle pad thai and spent over an hour just making a traditional sauce. I absolutely loved the simplicity of this recipe and would agree that it is a great stand in for the real thing…and without a doubt much healthier! I’ve found with plant based cooking as long as you use similar herbs, flavors, sauces, you can really recreate some traditional favorites. Keep up the great work Dana, and keep the inspirational recipes coming! You have once again saved the day for me as a new plant based eater. I’m having so much fun with your recipes and appreciate being able to create so many flavorful dishes!

Hi Dana,

Hi have followed you for a long while and made many of your recipes, all wonderful. This one is so extraordinary that I just have to give you a shout out! Thank you! I have been veg for nearly 50 years now, and have a super plant based diet with homemade meals most of the time. For this dish I did part rice noodles and part spiraled carrots and upped the ginger, but otherwise, as written. SO so so so delicious! thank you! I might even have to take to instram next time! xxooooo

Thank you for a really easy and delicious meal. Made this for dinner tonight and we were blown away by how good it was. Subs I used (on hand) spinach instead of collard greens and jalapeño instead of Serrano – worked out great.

Loved this! I made it with all green cabbage instead of red, spinach instead of collards, skipped the tofu. I served it with steamed rice. It fed our family of 5 and plenty of leftovers for 2 lunches.

I just made this recipe and it was amazing! thanks for sharing this! Your website is so inspirational, I’ve made so many things and all was super delicious! you are the first blog that I come by that does things completely how I like it!