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With carrots as noodles, peppers, cabbage and kale tossed in a tasty peanut sauce, this vegetable Pad Thai is a healthy way to enjoy some Thai comfort food and it can be prepared in 30 minutes.
If I ask, have you had Pad Thai? My guess would be your answer is yes, but what if I asked have you had vegetable Pad Thai? And I don’t mean noodle Pad Thai with some random vegetables! I mean a noodle-free version. I’m guessing your answer would be no, but after today that should change.
This recipe was inspired by one of the many blogs I follow – Minimalist Baker, which is a vegan only blog. Yes Lauren and I aren’t vegan, but we do try to balance food we really enjoy with healthy recipes as well. And while I love a good ole Pad Thai, I really enjoyed this vegetable Pad Thai recipe.
You don’t even realize the ribboned carrots are actually carrots! It’s just a fancier version of the zoodle phenomenon that’s taken over this country, including this blog!
While it takes some time to prep the vegetables, cooking the meal can be completed in 30 minutes. Oh and it’s a one dish meal as well. So if you feel like just eating some veggies, then give this vegetable Pad Thai a try. Or if you want to go for the real thing, don’t hesitate to make some Pad Thai.
What Ingredients are in this Vegetable Pad Thai Recipe?
- Peanut butter
- Soy sauce
- Maple syrup
- Chili garlic sauce
- Vegetable oil and sesame oil
- Produce – limes, poblano pepper, green onion, red bell pepper, purple cabbage, carrots, kale, ginger, cilantro
- Crushed red pepper flakes
- Peanuts
- Tofu
How to Make Vegetable Pad Thai
- Make tofu. You can either cook in skillet with some vegetable oil for 5 minutes or until browned or make it in the oven. See crispy baked tofu recipe to learn how to make.
- Prepare peanut sauce by combining peanut butter, soy sauce, lime juice, maple syrup and chili garlic sauce in small bowl and whisk together. Set aside.
- Shave the carrots and chop the peppers.
- Heat a large skillet over medium heat and add vegetable oil. Once hot, add the peppers, onion, cabbage and sesame oil. Cook for about 3 minutes, tossing frequently.
- Add carrots and kale and cook for 2 minutes, stirring frequently.
- Add peanut sauce, grated ginger and 1/4 cup chopped cilantro. Cook for another 3 minutes, until the kale is wilted, stirring throughout. Remove from heat. Serve topped with tofu, cilantro and peanuts.
What Type of Tofu Do You Use?
So I always use extra-firm tofu and I have a specific recipe that goes great with this Pad Thai. By using cornstarch and baking at 400F for about 40, this crispy baked tofu is perfect.
What Cast Iron Skillet Do You Use?
For this as well as many other recipes such as Thai butternut squash curry, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
Tips for Tasty Vegetable Pad Thai
- Tofu (even extra firm) is loaded with water so it is important to place something heavy on top to get rid of some of the extra water. While I say to do it for at least 15 minutes, 30 minutes is best to release some of the excess water.
- Be consistent when cutting the tofu so it will cook evenly.
- When cooking the tofu, be very careful as the tofu can easily break up.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the vegetables. You’ll know it is ready when the oil starts to shimmer.
- Take the time to ribbon the carrots so they cook quickly and act like noodles.
- Once you add the carrots and kale, only cook about 5 minutes total until the kale is wilted and carrots are tender. You don’t want to cook too long or carrots will turn to mush.
Other Vegetarian Recipes
- Veggie Black Bean Enchiladas
- Thai Butternut Squash Curry
- Cauliflower Fried Rice
- Sweet Potato Chili
- Veggie Grain Bowl
If you’ve tried this Vegetable Pad Thai or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Vegetable Pad Thai (Noodle-Free)
Ingredients
Peanut Sauce
- 5 tbsp peanut butter
- 7 tbsp low-sodium soy sauce
- 6 tbsp lime juice
- 3 tbsp maple syrup
- 2 tsp chili garlic sauce
Pad Thai
- 1 tbsp vegetable or canola oil
- 1 tbsp sesame oil
- 1 poblano pepper, seeds removed and thinly sliced
- 3 green onions, diced
- 1 red bell pepper, seeds removed and thinly sliced
- 1 1/2 cups purple cabbage, thinly sliced
- 7-8 (4 cups) large carrots, peeled and ribboned
- 2 cups kale, stems removed and thinly sliced
- 1 tsp freshly grated ginger
- 1/2 cup fresh cilantro, chopped
- Crushed red pepper flakes and chopped peanuts for topping
- Extra-firm tofu (optional)
Instructions
Peanut Sauce
- In a small bowl, combine peanut butter, low-sodium soy sauce, lime juice, maple syrup and chili garlic sauce and mix until combined. Adjust taste if necessary. Set aside.
Pad Thai
- If using tofu, heat small skillet over medium heat with 1 tbsp vegetable oil. Cook for about 3-5 minutes or until brown and add 1/4 cup peanut sauce to coat. Set aside.
- Heat a large skillet over medium heat. Add vegetable oil. Once hot, add the peppers, onion, cabbage and sesame oil. Cook for about 3 minutes, tossing frequently.
- Add carrots and kale and cook for 2 minutes, stirring frequently. Add peanut sauce, grated ginger and 1/4 cup chopped cilantro. Cook for another 3 minutes, until the kale is wilted, stirring throughout. Remove from heat.
- Top with remaining cilantro, tofu, chopped peanuts and crushed red pepper if you need some more heat.
Notes
- Tofu (even extra firm) is loaded with water so it is important to place something heavy on top to get rid of some of the extra water. While I say to do it for at least 15 minutes, 30 minutes is best to release some of the excess water.
- Be consistent when cutting the tofu so it will cook evenly.
- When cooking the tofu, be very careful as the tofu can easily break up.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the vegetables. You’ll know it is ready when the oil starts to shimmer.
- Take the time to ribbon the carrots so they cook quickly and act like noodles.
- Once you add the carrots and kale, only cook about 5 minutes total until the kale is wilted and carrots are tender. You don't want to cook too long or carrots will turn to mush.
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