Healthy No Noodle Pad Thai Recipe

Healthy No Noodle Pad Thai Recipe

How To Make Healthy No Noodle Pad Thai

This pad thai recipe replaces the noodles with fine strips of vegetables for a healthier alternative with the same peanut-infused flavor from the original.

Preparation: 30 minutes
Total: 30 minutes



Vegetable Noodles:

  • ¾lbdaikon radishpeeled
  • 4mediumcarrotspeeled
  • ½lbzucchinior replace with an additional ½ pound bean sprouts
  • ½lbbean sprouts
  • 4green onionsfinely sliced, white and parts
  • 1small handfulcilantro leaveschopped, plus extra for serving
  • 2tbspsesame seedspreferably black, plus extra for serving
  • 4small wedgeslimefor serving


  • 14ozorganic extra-firm tofu,drained and very gently squeezed of excess moisture

Peanut sauce

  • ½cuppeanut butteror almond butter
  • ¼cuplime juice
  • 2tbsptamarior other soy sauce
  • 2tbsphoney
  • 2tspfresh gingergrated
  • 1pinchred pepper flakes
  • 3tbspwaterto thin


Vegetable Noodles:

  1. Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.


  1. Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs.

  2. Stack the slabs on top of each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make ¼-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.

Peanut Sauce:

  1. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary—the sauce should taste very bold at this point.

  2. If you will not be serving all 4 portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing.

  3. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and dress just before serving.


  • Calories: 403.77kcal
  • Fat: 23.52g
  • Saturated Fat: 4.63g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 10.48g
  • Polyunsaturated Fat: 7.02g
  • Carbohydrates: 36.78g
  • Fiber: 8.45g
  • Sugar: 22.28g
  • Protein: 20.96g
  • Sodium: 592.52mg
  • Calcium: 336.82mg
  • Potassium: 1064.96mg
  • Iron: 4.61mg
  • Vitamin A: 524.94µg
  • Vitamin C: 49.53mg
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