Noodle-Free Pad Thai (30 Minutes!)

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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

Origin of Pad Thai

Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand’s prime minister wanting to create a national dish.

It’s traditionally made with rice noodles (which were borrowed from Chinese cuisine), egg, tofu, dried shrimp, and a salty-sweet-sour sauce. The sauce is usually made simply with palm sugar, tamarind, and fish sauce or soy sauce. You can find an authentic preparation here from Hot Thai Kitchen!

Our highly modified (not traditional) version is inspired by the flavors and concept of Pad Thai, but skips the rice noodles and includes nut butter and other ingredients in the sauce.

How to Make 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:

Super healthy
& 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

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
Platter filled with our incredible Noodle-Free Pad Thai recipe
4.93 from 156 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 (2 as an entrée, 4 as a side)
Course Entrée
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


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)


  • 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)


  • 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


  • 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.
  • 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.
  • 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.
  • Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently – about 3-5 minutes.
  • 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).
  • Sauté over medium heat until warmed through and collards are slightly wilted – about 3 minutes – stirring frequently.
  • 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.
  • 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.


*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 (1 of 4 servings)

Serving: 1 side servings Calories: 268 Carbohydrates: 26.8 g Protein: 9 g Fat: 15.1 g Saturated Fat: 2.1 g Polyunsaturated Fat: 3.9 g Monounsaturated Fat: 6.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 526 mg Potassium: 540 mg Fiber: 5.7 g Sugar: 16.3 g Vitamin A: 11800 IU Vitamin C: 87.5 mg Calcium: 160 mg Iron: 1.6 mg

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My Rating:

  1. Brian says

    Very Tasty. I made this and is very tasty. A couple I passed this on to who rarely agree on food both liked this dish very much.

  2. Sarah says

    Love this healthier version of pad thai. So easy to make and delicious! It seriously rivals some of the takeout options near me. Definitely include the tofu in this if you can. I 100% recommend it!

  3. Anneke says

    This was so good!!! I didn’t have any tofu at hand but I used canned chickpeas instead as a protein and it was amazing!

  4. Sierra says

    This recipe took me for a ride. I started out curious and excited (hello such good reviews!) and as I was prepping I got nervous that it wouldn’t be as good as it looked because it’s so different of a recipe for us. Boy was I happy to be wrong! This recipe is so flavorful and healthy and SATISFYING for how veggie-packed it is. I don’t usually use coconut aminos but I opted for those because I trusted the flavors you chose, and wow I’m so happy I did. The only change we made was that I added in 5 tsp of Sambal Oelek because I love spicy pad thai. Sadly after 2 years in LA, we still haven’t found a thai place we love, but thank goodness for this recipe because now we have something we can make at home and satisfy our cravings.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amazing! We’re making this for dinner ourselves tonight and we still get excited about it! We also LOVE spice so serve with plenty of sriracha. Thanks for sharing, Sierra!

  5. Maureen says

    Amazing! Quick change up to what was in refrig – eggplant, zucchini, jalapeño, green onions with carrot ribbons over a rice noodle – nut sauce to die for – will use again! Broiled seasoned tofu and was deliciousness throughout! Thank you again Dana – your my no fail go to for quick yummy recipes!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Maureen. Love your modifications, too. Thanks so much for the lovely review! xo

  6. Diane L Crawford says

    I made this this evening. It was absolutly delicious. The only substitution I made is instead of tofu I used shelled edamame. I’m not a fan of the texture of tofu.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Diane. 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

  7. Win says

    This was fantastic and so simple. I prepped the veggies and the sauce the night before so it only took me about 10 minutes to make. -I did skip the tofu- I had to use kale because my small town grocer didn’t have collard greens. But it was still so delicious! Definitely recommend!

  8. Katherine says

    Will definitely be making again! It is FANTASTIC– so satisfying, definitely took care of my craving for takeout!

    I made a few substitutions– I used lacinato kale instead of collards (it’s what I had on hand) and am not vegetarian, so added about 1 tsp fish sauce to the peanut sauce. These amendments worked great, and the fish sauce added a little more funky umami that was perfect.

    It takes a little while to cut up all the vegetables, so took me about 45-50 minutes from start to finish, not 30, but once everything is chopped it goes pretty quick! Would be a good recipe to cook with helpers, either a partner or kids :)

  9. Steve Backman says

    Made this (again). I had to substitute baby spinach for swiss chard and it worked fine. While it came out great, next time I might try to reduce the carrots in favor of some rice noodles. Just for variety. Also, this time, I cubed, roasted and then pan fried the tofu in the sauce instead of crumbling it. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Angela. 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

  10. Channing says

    Once again, Dana hits it out of the park! What a wonderful alternative, if you want Phad Thai and want to avoid the noodles. Plus it just makes ya feel good knowing it all veggies (and tofu, if you choose)! Mine came out saucey, so if you don’t like too much sauce you could use less Phad Thai sauce. Additionally, this was an inspiring introduction to carrot ribbon noodles. Will be exploring in what other ways I can incorporate these. Tricked you into thinking that you were eating al’ dente pasta.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Channing. 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

  11. Sabine says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your family enjoy it, Sabine! Thanks so much for sharing!

    • DM says

      This was absolutely fantastic! I got a lot of praise from my family. I used regular aminos, grated ginger to my liking, and squeezed lime juice until I was happy with the consistency of the sauce. I squeezed and cut the tofu into cubes with the spices listed and I threw it on a cookie sheet. I broiled it for 5 minutes, tossed, and put it in for another 5 minutes. Thank you so much for sharing this recipe. I’m probably going to make it again tomorrow since I have all the ingredients. Lol!

  12. Zoë says

    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 :)

  13. Erin says

    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.)

  14. Amanda B says

    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!

  15. Jonelle says

    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.

  16. Sania says

    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!

  17. Brittany Williams says

    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.

  18. Sonal says

    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.

  19. Mika says

    I was very much looking forward to this recipe, but unfortunately it turned out extremely salty – almost inedible – even after trying to balance out the saltiness. I used soy sauce instead of the coconut aminos – should I have adjusted the amounts? Trying to figure out where I went wrong in the process.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mika, it is definitely from the soy sauce as it is much saltier than coconut aminos. We would only suggest using about half as much (or maybe less) soy sauce if you try it again.

  20. Tonya Figueroa says

    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

  21. Katherine Sandoval says

    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 ?.

  22. Jona says

    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 :)

  23. Corey says

    Hi! I have made this numerous times now and previously rated it. Absolutely love! My question is how you gett your sauce so creamy? I use almond butter and it’s typically a bit grainy. It is the kind you grind yourself without the oil separation that comes in the jarred versions. Maybe that’s it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Corey, it’s likely the type of nut butter! We like to use creamy jarred nut butters and stir really well prior to using!

  24. Merrymepenelope says

    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.

  25. Ash says

    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.

  26. Jay says

    First of all, I absolutely love your recipes, have never been disappointed with any of them – do thank you!!! Excited to try this one, but wondering if I can substitute green cabbage (already have on hand) for the red?

  27. Debra Anazonwu says

    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. ?

  28. Corey says

    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!

  29. Amanda says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  30. Isabelle says

    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 ?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  31. Britta says

    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.

  32. Kiernan says

    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.

  33. Howard says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  34. Jazmin says

    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.

  35. Emma D says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  36. Rosemary Nishikawa says

    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?

      • Rosemary says

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

  37. Liz says

    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.

  38. Jenny Levine says

    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!

  39. Ida Moser says

    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!

  40. Rebecca says

    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.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  41. Gregor says

    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?

  42. Hav says

    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!

  43. Angie M says

    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!

  44. Rachel says

    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!!!!

  45. Ana says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  46. Katja says

    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 ;-))

  47. Lily Doerfler says

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

    • Emily says

      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!

      • Allison says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  48. Christina says

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

  49. Amanda says

    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.

  50. jane Polcovar says

    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.

  51. Stevie says

    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!

  52. elisabeth says

    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.

  53. Isabella Gardena says

    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!

  54. Cecilia says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Cecilia says

        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!

  55. Jackie says

    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!

  56. Ken says

    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!

  57. Eileen P Ponce says

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

  58. Rameca says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  59. YFulciniti says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  60. Amanda says

    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.

  61. Kris says

    This is the! 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!

  62. Leah Walsh says

    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!

  63. Ben says

    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!

  64. Anjelica says

    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!!

  65. Kathy Crelly says

    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!!

  66. Laura says

    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!

  67. Katie says

    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.

  68. Ruth says

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

  69. DJ says

    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

  70. Jennifer says

    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!!

  71. Kate says

    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!

  72. Jackie says

    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!

  73. Claire says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  74. Lydia says

    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!

  75. Amy says

    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.

  76. Kathleen says

    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 !

  77. Lindsay says

    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 :)

  78. Kelly says

    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

  79. Chris says

    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.