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Noodle-Free Pad Thai (30 Minutes!)

Large ceramic serving platter with veggie-loaded Noodle-Free Pad Thai

This recipe has been a long time coming.

While doing some experimentation with my diet in the winter, I really missed our weekly takeout order of Pad Thai. Due to some restrictions, I wasn’t able to have it, so I decided to make a version that was friendly to my gut while still tasting delicious.

Spoiler alert: This is my new favorite Pad Thai recipe that trumps takeout every time. It’s that good!

Wood cutting board with red bell pepper, collard greens, red cabbage, green onions, and carrots for making Noodle-Free Pad Thai

This recipe is simple, requiring just 30 minutes to prepare!

And LOOK at all those veggies! Noodle-free Pad Thai never looked so gorgeous and delicious.

To replace traditional rice noodles, I went with carrot “noodles,” collard greens, thinly sliced bell pepper, and cabbage. Look at all those gorgeous plants you’re going to eat!

And let’s not forget the sauce, which I played around with quite a bit until perfecting: almond butter, lime juice, coconut aminos (or tamari / soy sauce), maple syrup, and chili flake. That’s it! So simple, savory, spicy, sweet, and insanely delicious.

Stirring the ingredients for homemade gluten-free vegan Pad Thai Sauce

For more “oomph,” I added a bit of crumbled tofu to mock the egg in traditional Pad Thai, but this is completely optional, especially if you’re soy-free. I even included some options below for those looking for soy-free protein sources!

Pouring sauce onto a cast iron skillet filled with Noodle-Free Pad Thai

I hope you all LOVE this healthier Pad Thai! It’s:

Colorful
Fresh
Flavorful
Savory-spicy-sweet
Super healthy
Satisfying
Versatile
& Delicious

This would make the perfect weeknight meal when you want something satisfying and healthy on the table FAST. It is delicious on its own, but it would pair especially well with these Thai Spring Rolls,  Thai Yellow Curry with Mango, and Curry Roasted Cashews.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using wooden salad spoons to grab Vegan Noodle-Free Pad Thai from a large platter

Print
Platter filled with our incredible Noodle-Free Pad Thai recipe
4.96 from 98 votes

Noodle-Free Pad Thai (30 Minutes!)

Amazing noodle-free Pad Thai with rainbow vegetables and a spicy-sweet almond butter sauce. Just 30 minutes required and SO versatile!
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 (2 as an entrée, 4 as a side)
Category: Entree
Cuisine: Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

US Customary - Metric

TOFU optional

  • 1/2 cup extra-firm tofu (excess liquid pressed out, crumbled with a fork)
  • 1 Tbsp coconut aminos (or tamari or soy sauce if not GF)
  • 1 tsp chili garlic sauce (or 1/8 tsp red pepper flake as original recipe is written)
  • 1/4 tsp ground turmeric (optional)

SAUCE

  • 2 1/2 Tbsp nut butter (almond butter, peanut butter, sunflower seed butter, etc.)
  • 3 Tbsp lime juice
  • 3 1/2 Tbsp coconut aminos (or sub tamari or soy sauce if not GF // plus more to taste)
  • 1/2 tsp red pepper flake (or sub 1 tsp chili garlic sauce- Huy Fong Foods brand)
  • 1 1/2 Tbsp maple syrup (12 g coconut sugar // plus more to taste)

VEGGIES

  • 1 Tbsp sesame oil (sub water or omit if low/no-fat)
  • 1 medium serrano pepper (seeds + stem removed, thinly sliced // omit for less heat)
  • 1 small bundle green onions (ends removed + thinly sliced)
  • 1 1/2 cups thinly sliced red cabbage
  • 1 medium red bell pepper (cored and thinly sliced lengthwise)
  • 2 Tbsp coconut aminos (or tamari or soy sauce if not gluten free // divided)
  • 4-5 large carrots (peeled and ribboned with a vegetable peeler // ~4 cups packed)
  • 6 leaves collard greens (large stems removed, stacked + thinly sliced // ~2 cups packed)
  • 1/2 tsp freshly grated ginger (optional // or 1/4 tsp ground ginger as original recipe is written)
  • 1/2 tsp freshly grated turmeric (optional // or 1/4 tsp ground turmeric)

FOR SERVING optional

  • Fresh cilantro
  • Crushed peanuts / peanut sauce
  • Red pepper flake

Instructions

  1. If serving with tofu: Add tofu to a small mixing bowl and season with coconut aminos, chili garlic sauce (or pepper flake), and turmeric (optional). Stir and set aside.
  2. Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more lime juice for acidity, coconut aminos for saltiness, red pepper flake or chili sauce for heat, or maple syrup for sweetness. Set aside.
  3. Heat a large skillet over medium heat. Once hot, add oil (or water), pepper, onions, cabbage, bell pepper, and half of the coconut aminos for veggies (1 Tbsp as original recipe is written). Cook for 3 minutes, stirring/tossing frequently.

  4. Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently - about 3-5 minutes.
  5. Add carrots and collard greens and remaining half of the coconut aminos for the veggies (1 Tbsp as original recipe is written) and stir. Sauté for 2 minutes. Then add Pad Thai sauce and freshly grated ginger and turmeric (optional).

  6. Sauté over medium heat until warmed through and collards are slightly wilted - about 3 minutes - stirring frequently.
  7. Taste and adjust flavor of dish as needed, adding more maple syrup for sweetness, red pepper flake or chili garlic for heat, coconut aminos for saltiness, or lime juice for acidity.
  8. Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges. Serves 2 as an entrée or 4 as a side.

Notes

*You can easily remove the tofu from this dish to keep the recipe soy-free! Other protein options could include crushed peanuts/nuts, serving the dish over quinoa, or even sprinkling on some hemp seeds.
*Nutrition information is a rough estimate calculated without additional garnishes or toppings.
*This recipe is Pad Thai-inspired and not authentic. It is my healthier take on a classic dish I love and am always looking for ways to recreate.

Nutrition Per Serving (1 of 4 side servings)

  • Calories: 268
  • Fat: 15.1g
  • Saturated fat: 2.1g
  • Polyunsaturated fat: 3.9g
  • Monounsaturated fat: 6.6g
  • Sodium: 526mg
  • Potassium: 540mg
  • Carbohydrates: 26.8g
  • Fiber: 5.7g
  • Sugar: 16.3g
  • Protein: 9g
  • Vitamin A: 11800IU
  • Vitamin C: 87.5mg
  • Calcium: 160mg
  • Iron: 1.6mg
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255 Comments 30 minutes or less, Asian-Inspired, Dairy-Free, Dinner, Egg-Free, Entree, Fall, Gluten Free, Grain-Free, Lunch, Nut-Free, Oil-Free, Recipes, Refined Sugar-Free, Savory, Sides, Soy-Free, Spring, Summer, Thai-Inspired, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for AmandaAmanda says

    October 16, 2019 at 5:50 am

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 16, 2019 at 11:29 am

      Thanks so much for your kind words and lovely review, Amanda. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  2. Avatar for TinaTina says

    October 6, 2019 at 6:34 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 7, 2019 at 11:21 am

      haha YAY! This is one of our favorites, too!

      Reply
  3. Avatar for IsabelleIsabelle says

    October 2, 2019 at 11:01 pm

    Do you know what makes this dish so high in carbs.. I assumed it would be low since there are no noodles in it, so I just wanna know to see if I can sub it ?

    Thanks,

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 3, 2019 at 11:33 am

      Hi Isabelle, the nutrition info has been updated as there may have been an error, so you may want to give it another look! You could play around with reducing the maple syrup or swapping the carrot for a non-starchy veg if you are still concerned about carb content. Hope that helps!

      Reply
  4. Avatar for RobynRobyn says

    September 25, 2019 at 2:52 pm

    I never see collard greens in the stores around where I live. What would be a good substitute?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2019 at 3:23 pm

      Kale!

      Reply
  5. Avatar for KatieKatie says

    September 20, 2019 at 7:42 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 21, 2019 at 12:21 pm

      Same! xoxo

      Reply
  6. Avatar for BrittaBritta says

    September 15, 2019 at 4:26 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 15, 2019 at 9:16 pm

      Yay! Thanks for sharing!

      Reply
  7. Avatar for KiernanKiernan says

    September 9, 2019 at 8:06 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 9, 2019 at 10:52 am

      Yay! Thanks for sharing, Kiernan! High compliment ;D

      Reply
  8. Avatar for HowardHoward says

    September 7, 2019 at 3:51 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 8, 2019 at 10:20 am

      Whoop! Thanks for sharing, Howard!

      Reply
  9. Avatar for Erin ChanceErin Chance says

    August 29, 2019 at 8:06 pm

    Family favorite!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 30, 2019 at 12:06 pm

      Yay! Thanks for sharing, Erin!

      Reply
  10. Avatar for LeearnaLeearna says

    August 28, 2019 at 3:16 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2019 at 10:56 am

      So glad you enjoy it, Leearna! Thanks so much for sharing!

      Reply
  11. Avatar for elisabethelisabeth says

    August 14, 2019 at 4:48 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 15, 2019 at 11:45 am

      Thanks so much for the lovely review, Elisabeth. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  12. Avatar for JazminJazmin says

    July 22, 2019 at 4:32 pm

    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.

    Reply
  13. Avatar for Emma DEmma D says

    July 3, 2019 at 4:15 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 5, 2019 at 8:21 am

      Thanks so much for the lovely review, Emma. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  14. Avatar for Lyndsee WLyndsee W says

    June 27, 2019 at 6:08 pm

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

    Reply
  15. Avatar for Rosemary NishikawaRosemary Nishikawa says

    May 19, 2019 at 3:04 pm

    I loved this food video and especially the music!!! Please share with me who the musician is and what is the name of the song?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 20, 2019 at 11:31 am

      Hi Rosemary, so glad to hear it! It is At the Expo by Stefano Mastronardi.

      Reply
      • Avatar for RosemaryRosemary says

        May 20, 2019 at 5:08 pm

        Thank you! I just tried to find that song on Apple Music, not there. Can you give me the CD it’s off of?

        Reply
  16. Avatar for LizLiz says

    May 17, 2019 at 11:40 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 17, 2019 at 11:56 am

      Lovely! Thanks for sharing, Liz!

      Reply
  17. Avatar for Jenny LevineJenny Levine says

    May 5, 2019 at 4:37 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 6, 2019 at 8:57 am

      Thanks for sharing, Jenny!

      Reply
  18. Avatar for Ida MoserIda Moser says

    May 5, 2019 at 3:16 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 6, 2019 at 8:56 am

      Thanks, Ida!!

      Reply
  19. Avatar for RebeccaRebecca says

    April 25, 2019 at 7:27 pm

    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!!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 26, 2019 at 10:48 am

      So glad you like this recipe, Rebecca! Thanks for the lovely review and for sharing your modifications!

      Reply
  20. Avatar for GregorGregor says

    April 18, 2019 at 2:07 pm

    Hi Dana,
    Looks amazing! I’m going to give it a try. Just a query, is that KJ or Kcal for the calories per serve?
    Thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 19, 2019 at 9:14 am

      Kcal. Hope that helps!

      Reply
  21. Avatar for HavHav says

    April 6, 2019 at 5:10 pm

    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!

    Reply
  22. Avatar for Angie MAngie M says

    March 28, 2019 at 8:14 pm

    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!

    Reply
  23. Avatar for RachelRachel says

    March 19, 2019 at 6:58 pm

    Just finished this recipe tonight and loved it! We will make this again for sure. It was super easy to make and I had most of the ingredients in my kitchen. Two observations… I used the sunflower seed butter and that mixed with the coconut aminos made the final sauce fairly salty- not terrible by any means, but just something we noticed. (It was easy to fix with the addition of maple syrup). Second, I LOVED using collard greens as the “green” in this dish!!! Sometimes I will use spinach or bok choy in recipes and both are easily overcooked. The collard greens were durable, mild in flavor and hardy. Super great idea that I will use again. Thanks as always for your amazing recipes!!!!

    Reply
  24. Avatar for AnaAna says

    March 19, 2019 at 4:13 am

    Just made this yesterday and it was yam!!! My partner introduced me to thai cuisine and pad thai is our favourite dish, so expectations were quite high. Well let’s just say, we loved it and will add it to our regular weekly cooking! Thank you so much for this recipe!

    One question: I used peanut butter but it comes with quite thick texture. So at the end the sauce wasn’t as runny as we’d like it to. Any ideas on how to adjust consistency? Add water or?

    Reply
    • Avatar for AnaAna says

      March 19, 2019 at 4:15 am

      Of course forgot to rate it.. There you go :)

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 19, 2019 at 9:58 am

      So glad you both liked this, Ana! We would recommend thinning it with water. Alternatively, you could try blending the sauce to get it to be more smooth. Hope that helps!

      Reply
  25. Avatar for KatjaKatja says

    February 24, 2019 at 12:45 am

    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 ;-))

    Reply
  26. Avatar for ZachZach says

    February 22, 2019 at 3:49 pm

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

    Reply
  27. Avatar for Lily DoerflerLily Doerfler says

    January 16, 2019 at 1:08 pm

    I love this recipe! trying to adapt for a whole30 – suggestions on replacements for the maple syrup, if any?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 17, 2019 at 3:01 pm

      You can omit it in that case, though it will affect the flavor.

      Reply
    • Avatar for EmilyEmily says

      January 23, 2019 at 1:48 pm

      I made this (it’s delicious, by the way) and substituted date paste for maple syrup. Delicious and it made it a little thicker which I didn’t mind at all!

      Reply
      • Avatar for AllisonAllison says

        March 22, 2019 at 6:28 pm

        It’s a 5-er! I actually followed the recipe, it turned out great! Thanks so much for tonight’s inspiration!

        Reply
        • Avatar for LindseyLindsey says

          April 13, 2019 at 9:53 am

          Don’t you already have an older noodle free pad thai recipe? Do you like this one better?

          Reply
          • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

            April 16, 2019 at 11:35 am

            Yes, we do! Both are delicious, but we prefer this newer version as it is packed with veggies and very flavorful!

  28. Avatar for ChristinaChristina says

    January 8, 2019 at 12:38 pm

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

    Reply
  29. Avatar for AmandaAmanda says

    January 3, 2019 at 7:32 am

    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.

    Reply
  30. Avatar for jane Polcovarjane Polcovar says

    December 10, 2018 at 6:27 am

    I love that you now have not only videos, but the adjustable serving amounts. My question is, for example, I am making the noodle free pad Thai and although the original servings or four I am adjusting it to 25.
    All of the amounts four ingredients adjust of course, but are they all accurate?
    Thanks so much for your response.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 10, 2018 at 4:24 pm

      Hi Jane! They certainly should be! We hope you enjoy the meal :)

      Reply
  31. Avatar for StevieStevie says

    October 14, 2018 at 6:21 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 15, 2018 at 8:09 am

      Great! Thanks for sharing your variations, Stevie!

      Reply
  32. Avatar for elisabethelisabeth says

    August 29, 2018 at 4:11 pm

    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.

    Reply
  33. Avatar for haydenhayden says

    July 8, 2018 at 8:40 pm

    so so delicious tofu went beautifully with it (:

    Reply
  34. Avatar for Isabella GardenaIsabella Gardena says

    June 26, 2018 at 11:38 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 27, 2018 at 11:01 am

      Yay!

      Reply
  35. Avatar for CeciliaCecilia says

    June 17, 2018 at 8:08 pm

    I don’t have cabagge but have a TON of chard. Should I just double the amount of chard and omit the cabagge? Worried it might be a but bitter/overly chard-y…

    Thanks!! LOVE your recipes

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 19, 2018 at 7:46 am

      We haven’t tried, but I think that should work, Cecilia! Let us know how it goes.

      Reply
      • Avatar for CeciliaCecilia says

        June 19, 2018 at 8:24 am

        Thank you!
        We made it yesterday and it was GREAT! I added a bit more chard and some zucchini to make up for the lack of cabbage and it turned out delicious. My husband wants to know when I will make it again!

        Reply
  36. Avatar for JackieJackie says

    June 16, 2018 at 4:01 pm

    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!

    Reply
  37. Avatar for KenKen says

    June 14, 2018 at 11:45 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 16, 2018 at 11:33 am

      Yay! Glad to hear it, Ken!

      Reply
  38. Avatar for JackieJackie says

    June 5, 2018 at 4:57 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 5, 2018 at 8:20 am

      Yay! We’re glad to hear that, Jackie!

      Reply
  39. Avatar for Eileen P PonceEileen P Ponce says

    May 25, 2018 at 1:48 pm

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

    Reply
  40. Avatar for RamecaRameca says

    May 22, 2018 at 8:23 am

    Hello i have never had Pad Thai in my life.. I made this recipe last night. while i thought it was very tasty it seemed to have a very salty feel to it for me. is this supposed to be sweet yet savory. and does the ingredients you use make a huge difference in taste. the only ingredient i used that was different was tamari from coconut stuff where can i find that ingredient?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 22, 2018 at 9:36 pm

      Hi Rameca! You should be able to find tamari in most grocery stores or even online!

      Reply
  41. Avatar for YFulcinitiYFulciniti says

    May 12, 2018 at 5:23 pm

    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.

    Reply
  42. Avatar for KarolynKarolyn says

    May 2, 2018 at 1:37 pm

    Would you consider this to be a good recipe for meal prepping?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 3, 2018 at 2:44 pm

      This one is best fresh, but it is ready in just 30 minutes so it makes for a great weeknight meal!

      Reply
  43. Avatar for AmandaAmanda says

    April 23, 2018 at 6:19 pm

    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.

    Reply
  44. Avatar for AllisonAllison says

    April 19, 2018 at 3:37 pm

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

    Reply
  45. Avatar for KrisKris says

    April 17, 2018 at 10:01 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 18, 2018 at 7:33 pm

      Yay!

      Reply
  46. Avatar for Leah WalshLeah Walsh says

    April 14, 2018 at 6:34 pm

    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!

    Reply
  47. Avatar for BenBen says

    April 14, 2018 at 5:57 pm

    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!

    Reply
  48. Avatar for AnjelicaAnjelica says

    April 10, 2018 at 10:06 pm

    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!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 11, 2018 at 8:05 am

      Yay! We’re so glad you enjoyed it, Anjelica!

      Reply
  49. Avatar for Kathy CrellyKathy Crelly says

    March 31, 2018 at 7:04 pm

    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!!

    Reply
  50. Avatar for LauraLaura says

    March 13, 2018 at 4:48 pm

    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!

    Reply
  51. Avatar for KatieKatie says

    March 10, 2018 at 2:29 pm

    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.

    Reply
  52. Avatar for RuthRuth says

    March 6, 2018 at 5:00 pm

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

    Reply
  53. Avatar for KateKate says

    February 23, 2018 at 1:54 pm

    Would it be ok to leave out the maple syrup?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 25, 2018 at 3:48 pm

      Yes, or you could use coconut sugar in place of it!

      Reply
  54. Avatar for DJDJ says

    February 9, 2018 at 6:27 pm

    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

    Reply
  55. Avatar for JenniferJennifer says

    January 28, 2018 at 7:47 pm

    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!!

    Reply
  56. Avatar for KateKate says

    January 23, 2018 at 5:08 pm

    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!

    Reply
  57. Avatar for JackieJackie says

    January 21, 2018 at 10:20 am

    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!

    Reply
  58. Avatar for ClaireClaire says

    January 17, 2018 at 12:31 pm

    I made with spiralized zucchini, carrot and spinach and added crushed cashews on top. Second night I added normal noodles. Great recipe :) I still have loads! Would it be suitable to freeze?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 18, 2018 at 7:50 pm

      Glad you loved it, Claire! I am not so sure about freezing it but you can certainly refrigerate leftovers. Hope this helps!

      Reply
  59. Avatar for LydiaLydia says

    January 14, 2018 at 8:44 pm

    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!

    Reply
  60. Avatar for AmyAmy says

    January 14, 2018 at 6:06 pm

    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.

    Reply
  61. Avatar for KathleenKathleen says

    January 14, 2018 at 2:30 pm

    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 !

    Reply
  62. Avatar for LindsayLindsay says

    January 14, 2018 at 3:32 am

    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 :)

    Reply
  63. Avatar for SarahSarah says

    January 12, 2018 at 8:48 pm

    How do you make the ribbon carrots? The look thicker than what my peeler would make.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 15, 2018 at 5:22 pm

      Hi Sarah! It could be the type of vegetable peeler you have!

      Reply
  64. Avatar for KellyKelly says

    January 12, 2018 at 4:09 pm

    I’m edging my kids to a vegetarian diet and I think they’d like this but they really don’t like almond butter. I’ve tried. Trust me. Is it okay to use peanut butter? Do you think the peanut butter would be too strong?

    Thank you

    Reply
    • Avatar for KellyKelly says

      January 12, 2018 at 4:24 pm

      Okay please ignore. I was able to search and see that others did make it w/ peanut butter. Sorry.

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 12, 2018 at 6:54 pm

      Hi Kelly! I totally think peanut butter will work! Hope your kids enjoy it!

      Reply
      • Avatar for KellyKelly says

        October 19, 2019 at 6:15 am

        It did work well and this is now a big favorite with my family. Thank you.

        It is now in our regular rotation and a great way for the kids to get veggies.

        Kelly

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          October 21, 2019 at 11:38 am

          Yay! Thanks for sharing! xo

          Reply
  65. Avatar for ChrisChris says

    January 11, 2018 at 11:06 am

    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.

    Reply
  66. Avatar for MaggieMaggie says

    January 8, 2018 at 10:19 pm

    Is it possible to make this ahead and keep for lunch later in the week?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 12, 2018 at 7:33 pm

      Yes you can!

      Reply
  67. Avatar for JohnJohn says

    December 17, 2017 at 2:23 pm

    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.

    Reply
  68. Avatar for MadelynMadelyn says

    December 12, 2017 at 9:16 pm

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

    Reply
  69. Avatar for ChristineChristine says

    November 26, 2017 at 1:09 pm

    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.

    Reply
  70. Avatar for JaclynJaclyn says

    November 20, 2017 at 6:13 pm

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

    Reply
  71. Avatar for Jane PolcovarJane Polcovar says

    November 12, 2017 at 2:51 pm

    Just made this tonight and have to add my rave review to the others. It was fantastic!
    I do have a question…for a large crowd, could this be made a day ahead and then either heated or served at room temperature the following day?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 12, 2017 at 7:18 pm

      Hi Jane! That should work!

      Reply
  72. Avatar for AsiaAsia says

    November 6, 2017 at 8:55 am

    I’m on keto diet and wonder where the high carb count comes from in this recipe; is it just maple syrup and carrots that account for the 55 grams??

    Reply
  73. Avatar for Maclean NashMaclean Nash says

    October 31, 2017 at 1:10 pm

    I made this last night – it was incredible!
    I added some ingredients to the nut sauce (fresh garlic, fresh ginger, sriracha and extra lime juice) to adjust it to my taste but other than that it was PERFECT! Even the leftovers cold are delicious!
    Will definitely make again, and again!
    Thank you!

    Reply
  74. Avatar for abigailabigail says

    October 16, 2017 at 7:51 am

    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!!!!!

    Reply
  75. Avatar for AllieAllie says

    October 9, 2017 at 11:10 pm

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

    Reply
  76. Avatar for LindsayLindsay says

    October 5, 2017 at 11:09 pm

    This is my favourite new recipe! I’ve already made it 5+ times, and actually substitute bok choy for collard greens as I can’t find them anywhere this time of year.

    Can you suggest other recipes on your site that are similarly hearty/vegetable-y, delicious, and extremely fast/simple, but maybe a different flavour? Thx in advanced and love your site!

    Reply
  77. Avatar for DeniseDenise says

    October 5, 2017 at 5:02 pm

    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)!

    Reply
  78. Avatar for OrianneOrianne says

    October 4, 2017 at 7:50 pm

    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!

    Reply
  79. Avatar for DaniDani says

    October 1, 2017 at 7:14 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 2, 2017 at 7:32 pm

      Hi Dani! The sauce is from this recipe!

      Reply
  80. Avatar for DaniDani says

    October 1, 2017 at 7:12 pm

    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!

    Reply
  81. Avatar for TracieTracie says

    September 23, 2017 at 4:30 pm

    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.

    Reply
  82. Avatar for KateKate says

    September 21, 2017 at 7:41 am

    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.

    Reply
  83. Avatar for KateKate says

    September 12, 2017 at 8:23 pm

    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!

    Reply
  84. Avatar for HeatherHeather says

    September 11, 2017 at 8:26 am

    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 !!!

    Reply
  85. Avatar for CheriCheri says

    September 9, 2017 at 8:19 pm

    I have a food allergy to carrots ?, what do you think would be a great substitution????

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 10, 2017 at 9:35 am

      Hi Cheri! You could try parsnips, squash, zucchini, or cucumber!

      Reply
  86. Avatar for AndreaAndrea says

    September 3, 2017 at 2:20 pm

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

    Reply
  87. Avatar for ihiihi says

    August 29, 2017 at 7:42 pm

    Would a mandolin work just as well for the carrots?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 31, 2017 at 8:51 pm

      Hi! That should work!

      Reply
  88. Avatar for SimoneSimone says

    August 27, 2017 at 2:10 pm

    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.

    Reply
  89. Avatar for BeckyBecky says

    August 27, 2017 at 9:32 am

    I’m going to make this today-can it be served cold??

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2017 at 9:44 am

      Hi! Yes you can!

      Reply
      • Avatar for BeckyBecky says

        August 29, 2017 at 4:19 am

        Thanks!!!! I served room temp & it was amazing!!! Thank you!!! Everyone thought it was sooo delicious!!!! So far, every recipe of yours that I’ve made has been ridiculously healthy simple & incredibly delicious with amazing flavor profiles!!! So glad I found you!!!

        Reply
  90. Avatar for ALLIEALLIE says

    August 25, 2017 at 1:22 pm

    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.

    Reply
  91. Avatar for DaniDani says

    August 24, 2017 at 8:03 pm

    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.

    Reply
  92. Avatar for Johnny StewartJohnny Stewart says

    August 24, 2017 at 3:16 pm

    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.

    Reply
  93. Avatar for AzarmeenAzarmeen says

    August 24, 2017 at 3:02 pm

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

    Reply
  94. Avatar for KelleyKelley says

    August 23, 2017 at 9:39 am

    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!

    Reply
  95. Avatar for SoniaSonia says

    August 22, 2017 at 5:47 pm

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

    Reply
  96. Avatar for SophieSophie says

    August 22, 2017 at 12:55 pm

    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. ??

    Reply
  97. Avatar for MarMar says

    August 19, 2017 at 3:43 pm

    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.

    Reply
  98. Avatar for KellyKelly says

    August 18, 2017 at 9:11 pm

    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!

    Reply
  99. Avatar for Bree SloanBree Sloan says

    August 18, 2017 at 4:47 pm

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

    Reply
  100. Avatar for EmilyEmily says

    August 16, 2017 at 6:54 pm

    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!

    Reply
  101. Avatar for AmalAmal says

    August 16, 2017 at 3:38 pm

    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!

    Reply
  102. Avatar for MichaelMichael says

    August 16, 2017 at 7:10 am

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

    Reply
  103. Avatar for DanielleDanielle says

    August 15, 2017 at 5:52 pm

    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!

    Reply
  104. Avatar for CorinneCorinne says

    August 15, 2017 at 10:06 am

    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

    Reply
  105. Avatar for Tami CulkarTami Culkar says

    August 14, 2017 at 9:54 pm

    Made this tonight for meatless Monday and it was delicious! Made sans tofu and was surprised how filling it was and so tasty. I bought enough ingredients for more than one serving but wondering if you have ideas for how to use red cabbage, collard greens, green onions, and zucchini for another recipe.

    Thanks so much for all your recipes.

    Reply
  106. Avatar for Joy McleanJoy Mclean says

    August 14, 2017 at 5:57 pm

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

    Reply
  107. Avatar for emilyemily says

    August 14, 2017 at 4:39 pm

    followed the sauce directions as directed and it’s straight liquid. Is that normal? It doesn’t resemble a peanut sauce in any way — it’s a very runny, liquidy, sauce.

    Reply
  108. Avatar for AlmondeatsAlmondeats says

    August 14, 2017 at 12:15 am

    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!

    Reply
  109. Avatar for Ashlee AkeyAshlee Akey says

    August 12, 2017 at 9:35 pm

    In the nutrition information, it lists a serving size contains 51g of carbohydrates. When I try to add up the individual ingredients, I don’t get as many. (I love following Minimalist Baker on IG! Glad I ventured to the blog!)

    Reply
  110. Avatar for MiriamMiriam says

    August 11, 2017 at 11:14 pm

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

    Reply
  111. Avatar for AnushreeAnushree says

    August 11, 2017 at 5:58 pm

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

    Reply
  112. Avatar for JessicaJessica says

    August 11, 2017 at 4:20 pm

    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!

    Reply
  113. Avatar for JeanneJeanne says

    August 11, 2017 at 8:28 am

    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.

    Reply
  114. Avatar for RR says

    August 11, 2017 at 8:22 am

    Is there a vegan substitute you’d recommend for the fish sauce that gives pad thai its signature flavor?

    This was one of my least successful go’s at a MB recipe, but it was my own doing. I added zucchini noodles to bulk it up/was too lazy to go out and buy collards, but this left even less crunch in the dish. Definitely add the crushed nuts/some kind of seed/bean sprouts to this. Even with all the veg, it desperately needed the crunch contrast in traditional pad thai. Don’t be lazy like me! Get the extra firm tofu and take the time to let the water expel before making the dish.

    That said, it was still a tasty and flavorful dish as are all your awesome recipes!

    Reply
  115. Avatar for EatPlant-Based.comEatPlant-Based.com says

    August 10, 2017 at 6:24 am

    We love Thai food, and Pad Thai is my husband’s favorite dish. This recipe looks so simple and delicious. I can’t wait to give it a try. The nut butter sauce sounds divine!

    Reply
  116. Avatar for south-indian-samayal-recipes.blogspot.insouth-indian-samayal-recipes.blogspot.in says

    August 10, 2017 at 3:30 am

    very colourful …..

    Reply
  117. Avatar for SandraSandra says

    August 9, 2017 at 4:48 pm

    This is sooo awesome I can’t wait to make it again. Thank you so much Dana you are amazing!!!

    Reply
  118. Avatar for NursenNursen says

    August 9, 2017 at 7:55 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 20, 2018 at 7:43 am

      Hi Nursen! While we all work at different speeds in the kitchen, prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking. When shaving your noodles, you will end up with a piece left over and you can thinly chop it to match the thickness of the others (or close to it) Hope this helps!

      Reply
  119. Avatar for SophieSophie says

    August 8, 2017 at 9:43 pm

    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!

    Reply
  120. Avatar for kungaa josephkungaa joseph says

    August 8, 2017 at 4:31 pm

    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.

    Reply
  121. Avatar for Andie FAndie F says

    August 8, 2017 at 8:39 am

    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!

    Reply
  122. Avatar for eileeneileen says

    August 8, 2017 at 6:13 am

    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.

    Reply
  123. Avatar for NancyNancy says

    August 7, 2017 at 6:38 pm

    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!

    Reply
  124. Avatar for LuyandaLuyanda says

    August 7, 2017 at 8:42 am

    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

    Reply
  125. Avatar for The GuernThe Guern says

    August 6, 2017 at 6:46 pm

    “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

    Reply
    • Avatar for NursenNursen says

      August 9, 2017 at 7:58 am

      I was thinking the same thing about measurements! Until I realized that the size difference between big and small red cabbages and big and small limes was huge and it would have been thrown off if I’d gone with 1 lime…. since I got like 5-6 tablespoons out of my lime… ;)

      Also LOVE the star wars reference!

      Reply
  126. Avatar for Susan craneSusan crane says

    August 6, 2017 at 6:24 pm

    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…

    Reply
  127. Avatar for KimKim says

    August 6, 2017 at 4:25 pm

    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.

    Reply
  128. Avatar for Natasha - Échos vertsNatasha - Échos verts says

    August 6, 2017 at 7:42 am

    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) !

    Reply
  129. Avatar for AllisonAllison says

    August 5, 2017 at 9:08 pm

    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!

    Reply
  130. Avatar for LaurenLauren says

    August 5, 2017 at 3:43 pm

    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.

    Reply
  131. Avatar for Daniela SztulwarkDaniela Sztulwark says

    August 5, 2017 at 8:18 am

    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.

    Reply
  132. Avatar for HannahHannah says

    August 4, 2017 at 3:56 pm

    I just made this. I made the sauce recipe exactly and then used my own mixture of
    veggies and rice noodles. Zucchini, carrots, onions and kale. Delicious!!! Will definitely make again.

    Reply
  133. Avatar for TinaTina says

    August 4, 2017 at 3:49 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 4, 2017 at 4:28 pm

      Ah, thanks Tina! xoxo

      Reply
  134. Avatar for YoMommaYoMomma says

    August 4, 2017 at 11:48 am

    Question about the almond butter/sauce for those who have made this–I love pad Thai but always get it without peanuts and I loathe peanut sauce (not allergic, just want to stab it till it’s dead). Does this sauce have a peanut sauce kind of taste? I’m wondering if I could skip the almond butter altogether…

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 4, 2017 at 4:30 pm

      I don’t think it does, personally. If you’re worried about it, you could some sunflower butter which is less nutty in my opinion. Otherwise, I think you should enjoy it!

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 6, 2017 at 7:33 am

      Hi! It does taste like a nut-based sauce but I would recommend making a different sauce all together rather than skipping the almond butter if you are not crazy about the taste.

      Reply
  135. Avatar for CarlyCarly says

    August 4, 2017 at 11:39 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 4, 2017 at 4:30 pm

      haha, thanks Carly! xoxo

      Reply
  136. Avatar for Caitlin G.Caitlin G. says

    August 4, 2017 at 11:13 am

    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.

    Reply
  137. Avatar for ClaraClara says

    August 4, 2017 at 7:46 am

    I am a new vegan. One month yesterday! You are my go to for all recipes delicious and vegan. Pad Thai is my favorite dish. Cheesecake Factory back in the day made a dish with tofu loved it. I was at Trader Joe’s and they have sweet potato ribbons. What do you think of substituting those for the carrots?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 4, 2017 at 10:44 am

      I think that would work! Definitely a different flavor, but would probably be delicious!

      Reply
  138. Avatar for KathleenKathleen says

    August 3, 2017 at 10:00 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 4, 2017 at 10:44 am

      Yay! Thanks for sharing, Kathleen!

      Reply
  139. Avatar for ReneeRenee says

    August 3, 2017 at 8:12 pm

    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!!

    Reply
  140. Avatar for ThaydeneThaydene says

    August 3, 2017 at 4:59 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 6:32 pm

      Lovely! Thanks for sharing, Thaydene. xoxo

      Reply
  141. Avatar for EmilyEmily says

    August 3, 2017 at 3:49 pm

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

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 6:32 pm

      Yay! Thanks Emily!

      Reply
  142. Avatar for LucyLucy says

    August 3, 2017 at 1:29 pm

    If I make it with eggs, when and how would I add them in the cooking process ? Thanks! Lucy

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 4, 2017 at 4:30 pm

      Hi Lucy! I would add them at the very end of cooking in a corner of the pan so they can scramble. Then once cooked, toss in with the rest of the dish!

      Reply
      • Avatar for LucyLucy says

        August 5, 2017 at 6:02 am

        Great– this dish was AMAZING!!!

        Reply
  143. Avatar for KylieKylie says

    August 3, 2017 at 12:20 pm

    Definitely have to try this recipe out as soon as possible. Looks so delicious, thanks for the share!

    Reply
  144. Avatar for christinachristina says

    August 3, 2017 at 11:45 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:53 am

      Yay! Thanks Christina!! xoxo

      Reply
  145. Avatar for Cassie Autumn TranCassie Autumn Tran says

    August 3, 2017 at 8:29 am

    Wow, I never knew that veggie-based Pad Thai could look SO good! I definitely will have my take with tofu. It looks like the perfect dish to meal prep!

    Reply
  146. Avatar for Chloe MChloe M says

    August 3, 2017 at 5:33 am

    Can I use Tahini in replacement of nut butter?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:53 am

      It will taste totally different, but you can give it a try!

      Reply
  147. Avatar for Carolyn YoungCarolyn Young says

    August 3, 2017 at 3:37 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:53 am

      Yay!! Thanks for sharing, Carolyn!

      Reply
  148. Avatar for Mrs E.Mrs E. says

    August 3, 2017 at 12:35 am

    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.

    Reply
  149. Avatar for Mrs E.Mrs E. says

    August 3, 2017 at 12:25 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:53 am

      So kind! Thanks for the feedback xoxo

      Reply
  150. Avatar for Blair Vaughn-GrulerBlair Vaughn-Gruler says

    August 2, 2017 at 7:59 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:52 am

      Thanks Blair!! xoxo

      Reply
  151. Avatar for JenJen says

    August 2, 2017 at 7:33 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:52 am

      Thanks Jen!! xoxo

      Reply
  152. Avatar for DanaDana says

    August 2, 2017 at 6:06 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:51 am

      Yay! Great name, btw ;D

      Reply
  153. Avatar for Rachel FleischerRachel Fleischer says

    August 2, 2017 at 5:07 pm

    Hi, just curious, why do you need to forego the noodles in the first place? Aren’t they already gluten-free?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:44 am

      To get more vegetables!

      Reply
  154. Avatar for Andie FAndie F says

    August 2, 2017 at 3:54 pm

    This sounds fabulous and the photography is amazing! We just went to an authentic Thai restaurant over the weekend and had amazing pad thai – I need more! I can’t wait to try this to satisfy my craving. Thank you! I’ll be sure to leave my review once made on the weekend.
    Blessings to you and your wonderful site!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:36 am

      Thanks Andie! Let me know how it goes!

      Reply
  155. Avatar for Sneeze01Sneeze01 says

    August 2, 2017 at 2:07 pm

    How did you get the carrots so “noodle” thin?

    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:36 am

      Vegetable peeler!

      Reply
  156. Avatar for AllisonAllison says

    August 2, 2017 at 2:02 pm

    This looks amazing!! Definitely making this for dinner this week! As someone who is allergic to gluten & dairy, I’m a BIG fan of your recipes. So simple, so delicious, and so healthy! Thanks for sharing your creations! :D

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:36 am

      So kind! Thanks Allison.

      Reply
  157. Avatar for wendywendy says

    August 2, 2017 at 1:32 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:33 am

      Ah! What a compliment. Thanks, Wendy! So glad you enjoyed this one. xoxo

      Reply
  158. Avatar for KatieKatie says

    August 2, 2017 at 1:16 pm

    Could you sub apple sauce for the maple syrup?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:33 am

      Yes, but it will be slightly more thick and less sweet.

      Reply
      • Avatar for EileneEilene says

        August 6, 2017 at 8:43 am

        I am prediabetic and have to greatly reduce my sugar. Need suitable substitute for maple syrup. Love your recipes. Trying to renew my vegan life style!

        Reply
    • Avatar for EmilyEmily says

      January 23, 2019 at 1:39 pm

      I made this (it’s delicious, by the way) and substituted date paste for maple syrup. Delicious and it made it a little thicker which I didn’t mind at all!

      Reply
  159. Avatar for Danielle TamirDanielle Tamir says

    August 2, 2017 at 12:51 pm

    Is the calorie count including the tofu?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 3, 2017 at 11:33 am

      Yes!

      Reply
  160. Avatar for HilHil says

    August 2, 2017 at 12:11 pm

    Do you think zucchini noodles would be a good sub for the carrot noodles?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 2, 2017 at 12:14 pm

      I do, but know that zucchini noodles won’t be as sweet / flavorful.

      Reply
      • Avatar for Rebecca RegnierRebecca Regnier says

        January 10, 2019 at 12:57 pm

        I am going to try this recipe with carrot noodles next time!! I didn’t have the knife skills for ribbons lol.

        Reply
    • Avatar for MargaritaMargarita says

      August 2, 2017 at 6:45 pm

      Yes I tried it it’s so good !!!

      Reply
  161. Avatar for mailohamailoha says

    August 2, 2017 at 11:58 am

    your recipes – i die. like seriously ur amazing. pls dnt EVER stop! ty soooo much for sharing! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 2, 2017 at 12:12 pm

      lol, thanks! Beautiful name, btw // xoxo!

      Reply
  162. Avatar for SelenaSelena says

    August 2, 2017 at 11:49 am

    Great recipe! I think I am going to forgo the cooking and just have it raw.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 2, 2017 at 12:10 pm

      Lovely! Share how it tastes.

      Reply
    • Avatar for daynadayna says

      August 3, 2017 at 5:17 am

      i was thinking the same thing! perfect for a hot summer night :)

      Reply
  163. Avatar for caitlincaitlin says

    August 2, 2017 at 11:47 am

    This looks amazing! Do you have a good substitute for collard greens? I’m not the biggest fan but would love some green.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 2, 2017 at 12:10 pm

      kale!

      Reply
    • Avatar for TINA D PEREZTINA D PEREZ says

      December 11, 2018 at 10:43 pm

      How about some swiss chard? The leaves are big and thick and have very little flavor. Kale is too bitter.

      Reply
  164. Avatar for KateKate says

    August 2, 2017 at 10:44 am

    This is so pretty! Can I ask where you bought that white plate?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 2, 2017 at 11:14 am

      Sure! It’s from West Elm.

      Reply
  165. Avatar for Paige FlammPaige Flamm says

    August 2, 2017 at 10:15 am

    This looks amazing! I totally need to try this soon!

    Paige

    Reply
  166. Avatar for MajaMaja says

    August 2, 2017 at 9:11 am

    I feel like you could leave out the tofu and add your recipe for peanut marinated tempeh on top if you need a little more protein.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 2, 2017 at 11:12 am

      Totally!

      Reply

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