Vegetarian Pad Thai with Peanut Sauce
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This fresh, easy dish is packed with vegetables and topped with a sweet-savory peanut sauce. It is packed with flavor, tastes indulgent without being heavy and is so satisfying. I've made this dish both with and without sweet potato noodles and it's great both ways. Made for 2 servings. You could easily adjust quantity and add more or less of your favorite veggies and add any other protein.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 2 servings
Noodles and Vegetables (Feel free to adjust these quantities to taste and use more/ less rice noodle/sweet potato noodles/ cabbage as desired)
  • Approximately 4 oz Gluten-free Thin Rice Noodles (I've used Explore Asian and Thai Kitchen)
  • Approximately 2 cups sweet potato noodles
  • 1 cup of shredded cabbage
  • ½ cup mung bean sprouts
  • 1 cup firm tofu, drained, pressed and cubed (about ½ a block of tofu)
  • ¼ cup salted peanuts
  • a handful of cilantro
  • 1 Tablespoon peanut oil
  • 1 tablespoon tamarind stir fry paste
  • 1 Tablespoon low sodium gluten-free tamari or soy sauce
  • 1 bunch scallions, chopped (reserve some of the green parts for garnish)
  • 1 clove garlic, minced
  • ½ teaspoon fresh grated ginger
  • juice of 1 lime
  • 1 Tablespoon maple syrup
Peanut Sauce (substitute any nut or seed butter if allergy)
  • ¼ cup natural peanut butter
  • 1 tablespoon gluten-free tamari
  • ½ -1 inch piece ginger
  • 1 teaspoon rice wine vinegar
  • 2 "squirts" sriracha sauce
  • Juice of 1 small lime
  • ¼ cup hot water (you can use less if you want a thicker sauce but for the salad, we prefer thinner)
  • 2 tablespoon brown sugar
  1. Over medium heat, add oil, tamarind sauce, soy sauce and heat until it is about to simmer. Add scallions and garlic and simmer for a few minutes.
  2. Remove from heat and add ginger, lime juice and maple syrup. Mix well. Set aside.
Peanut Sauce
  1. Place all ingredients in a small blender and pulse till blended and smooth, approximately 1 minute or less
Noodles and Veggies
  1. Prepare rice noodles according to package, set aside.
  2. Meanwhile saute sweet potato noodles with a touch of oil (grape seed, sesame, or any neutral oil of choice) in a fry pan for 5-10 minutes, until tender.
  3. Combine prepared noodles, sweet potato noodles, cabbage, and sprouts in a large bowl and add dressing to taste, mixing well.
  4. Top with tofu and peanuts
  5. Drizzle with peanut sauce and top with cilantro and scallions
  6. Store extra peanut sauce in the refrigerator in a sealed jar and use as salad dressing or dip for the next few days.
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