We’ve been fans of pad Thai for a long time around here. Before I tried my hand at any homemade versions, we got some form of pad Thai for takeout most weeks when we were newlyweds.
One particular evening when John was still the manager at our apartment building in downtown Portland, we got spicy tofu pad Thai and veggie spring rolls and ate it out of brown boxes with chopsticks on the floor of a vacant suite on the top floor of our building. With sniffling noses and full bellies we looked out over downtown through the 20-foot windows and felt terribly blessed by the way our lives were turning out, even if just for shelter, marriage, and Thai takeout.
Thankfully I started experimenting with pad Thai about a year into our marriage mostly to save money and customize to our preferences. Since then I’ve mastered our favorite version – Â chicken or tofu, lots of fresh carrots for garnish, tons of peanut sauce and a ridiculous amount of sriracha.
John loves how filling and flavorful it is, and how it involves boatloads of peanut sauce on every bite. I like that it has lots of veggies, a sweet, savory, spicy marriage of flavors, and that it’s fairly healthy despite tasting completely indulgent.
One thing we don’t like about pad Thai, however, is that it requires a million dishes and always makes our kitchen look like a complete disaster by the time I’m finished cooking. This version is an attempt to remedy that problem be requiring fewer dishes, and incorporate even more veggies into the mix, completely nixing the need for noodles altogether.
And with that, I present you with noodle-free pad Thai. It’s a highly modified version (not traditional) but is inspired by the flavors and concept of 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!
About This Noodle-Free Pad Thai
This pad Thai uses thinly grated carrots and zucchini in place of traditional rice noodles, dressed in a simple savory-sweet marinade reminiscent of the traditional pad Thai sauce. Then I add fresh tofu, peanut sauce, sriracha, cilantro, and fresh peanuts.
The result is a fresher, less messy version that takes about 20 minutes to prepare and doesn’t require any heat, making it summertime approved.
If you’re not a tofu fan, sub chicken or just add more peanuts. If you’re peanut adverse, sub toasted almonds and almond butter for the peanut butter and crushed peanuts. And to make this super quick, omit the dressing altogether and simply slather with peanut sauce. You can never go wrong with more peanut sauce.
Noodle-Free Tofu Pad Thai
Ingredients
DRESSING
- 1 Tbsp tamarind sauce
- 1 Tbsp low sodium soy sauce (gluten-free as needed)
- 1 medium lime, juiced
- 1 tsp Asian chili garlic sauce
- 1/2 tsp fresh grated ginger*
- 1 Tbsp agave or maple syrup (or honey if not vegan)
PAD THAI
- 5 medium carrots (washed and ribboned with vegetable peeler)
- 1 medium zucchini (washed and ribboned with vegetable peeler)
- 1/4 cup firm tofu (drained, pressed and cubed)
- Toppings: peanut sauce, sriracha, crushed peanuts, cilantro
Instructions
- Whisk dressing ingredients together and taste to adjust seasonings.
- Add carrots and zucchini and toss to combine. Let marinade for 5 minutes. Then add tofu and toss again.
- Divide between two serving plates (as original recipe is written) and top with peanut sauce, fresh cilantro, sriracha, and crushed peanuts.
Notes
*Nutrition information is a rough estimate for 1/2 the recipe with 1/4 cup peanut sauce.
Jackie says
Hi Dana, this was an amazing — flavorful, fun and very filling. We made it two nights in a row! Yum. One of the nights, we sauteed the carrots/zucchini noodles slightly to warm and it turned out great as well. Thanks for another winner.
Yay! We’re so glad you enjoyed it, Jackie! xo
nat says
why is the sugar so high. Carrots ?
Hi nat, tamarind, lime, agave or maple, and carrots all contribute to the sugar content. Hope that helps!
Heidi says
Hi,
when I click the link to the peanut sauce it takes me to a roasted cauliflower page, can you post the peanut sauce recipe again. Great recipe by the way, super simple and super tasty!
Thanks!
Thanks for the heads up, Heidi! Fixed!
Vicky says
Sounds amazing. Is there a recipe for the peanut sauce?
Thanks.
Vicky
Alison Harding-Shogilev says
Hi! I love pad Thai but the series of intricate steps seems daunting. Have you tried this with spiralized carrots? Would it work?
Thanks
Yes! That would work perfectly!
PeggyJean says
What can be substituted for the soy sauce? I can’t eat soy, I will substitute chicken, shrimp, fish, or extra veggies for the tofu. But I don’t know what to substitute for the soy sauce?
Hi! You can try tamari sauce or Worcestershire sauce!
PeggyJean says
Thank you
Shield says
Yum!!!!!!!!!! This recipe was great. Excellent version of pad Thai. I prepare it next to a ratatouille recipe with celery seed, wonderful combination of flavors, I´m going to add a pinch of saffron next time, I want to know the outcome.
Mars says
Hi! Just want to ask where u bought the tamarind sauce. The Thai grocery is quite far from my place. Hmmm, I hope sprouts or tj’s have it. Thanks! Really looks scrumptious!
Nicole says
I’ve used zucchini in place of noodles many times…I think I actually like it better now. Just discovered this site and love all of your recipes, but would really love if there was a way to easily sort them by category (like appetizer, meal, drinks, etc). Keep up the good work!
Nicole says
I cannot eat soy. What do you recommend as a substitute for the tofu? We plan to make the yummy looking recipe tonight!
Oh, easy. Just leave it out, sub chicken/shrimp, or add more peanuts! You could also sub a roasted veggie of your choice, such as butternut squash since it’s in season right now. Hope that helps!
Nic says
If we cannot find the tamarind sauce/paste easily, would a tbsp extra lime juice work well (like in your other pad Thai recipe)? I can’t wait to try this!
Yes, that should work here too!
Sherry in Chicago says
Made this for dinner tonight and it was perfect for a summer evening, colorful tasty and not too heavy. It is sate
Alissa says
I made this for dinner tonight and it was phenomenal! Absolutely delicious, and even more awesome given the fact that my air conditioner is broken and it is HOT in my house. This was the perfect summer dinner. Thanks so much!
Victoria says
Love this recipe! It was over the top fantastic! Beautiful photography and really enjoy your blog.
Abby says
How refreshing and peanuty and delightful!
One question — do you use a sweet chili sauce for the dressing, or another asian chili sauce?
Jess says
Absolutely love this, Dana! What a brilliant idea to make this into a raw summer salad. I’ve often had a no-noodle version here in Bangkok that’s made with green papaya, but it’s still tossed in the wok the same way as the traditional version. I like yours so much better!
Mahealani says
Would this be good if you spiralized the veggies also?
yes! even better. i just don’t have a tool to do that.
Kathryn says
This is total genius.
Meghan says
Practically every time I go to make zucchini noodles, I find myself wishing , “Man, I wish Dana would post a recipe that uses these.” You’re usually my go-to for salady type things, and this one does not disappoint. I’m so psyched for this recipe.
ah! how sweet! So glad I could help put your zucchini noodles to good use :D
Chung-Ah | Damn Delicious says
What a cute story. And this pad thai? Yes please! I’m always looking for new ways to use tofu in my cooking and this here is just so innovative! I can’t wait to try it for myself!
dixya| food, pleasure, and health says
absolutely perfect for the summer!
Eileen says
I’ve never thought of making pad thai without the noodles! Such a good idea for hot summer days when you just want to cram your mouth full of raw vegetables. Also, PEANUT SAUCE. Definitely can’t get enough of that!
Sarah says
This looks SOOO good. I wanna wrap all this is a rice paper roll and go to town on it.
Suzanne says
I love veggy noodles! This recipes looks great for summer :)
Ruta says
I love this! I’m a major fan of Pad Thai but somehow always forget to make it. That changes now! Love the noodle-free spin.
Christina @ Scaredy Cat Kitchen says
I’m so glad you included advice on a peanut free version, I was just about to ask about subbing in almond butter. This looks so fresh and tasty, I just have to try it! Better go on the search for tamarind sauce…
sure! almond butter makes a great alternative in peanut sauce. And tamarind sauce shouldn’t be too hard to find at your local asian mart. Make sure it’s the liquid form, not the dried one or the paste. Mine’s consistency is like yogurt : )
Christina @ Scaredy Cat Kitchen says
Thanks for the advice! A lovely asian store has just opened down the road from my boyfriend’s place, it’s a veritable treasure trove so I’m sure they’ll have the right stuff. :)
Tieghan says
I loved your story that went with this amazing dish. I think it is fun to know were some of the dishes inspiration came from. This looks incredible. I love the spiciness and the fact that is has no noodle means I can eat a boat load of it. YAY!
Katrina @ Warm Vanilla Sugar says
This is so colourful!!! Love the look of this!