No Noodle Pad Thai

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4.7 from 22 reviews

A light, healthy take on pad Thai that uses raw vegetable noodles instead of rice noodles! Daikon, zucchini and carrot ribbons tossed in savory peanut sauce makes this salad-y dish irresistible. This meal is gluten free and easily made vegan.

Light, healthy pad Thai -


Peanut sauce


  1. Prepare the vegetable noodles: 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.
  2. Slice the tofu: Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. 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 1/4-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
  3. 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. (I added an extra little splash of tamari.)
  4. 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. 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.


Recipe minimally adapted from Green Kitchen Travels: Healthy Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl.
Make it vegan: Substitute agave nectar for the honey.
Make it gluten free: Be sure to use tamari, which is gluten free, instead of another soy sauce.
Prepare in advance: David and Luise suggest that the salad and peanut sauce, stored in separate containers, can be stored in the fridge for a couple of days.
If you love this recipe: You’ll also love my Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce, Sugar Snap Pea and Carrot Soba Noodles, Peanut-Sesame Slaw with Soba Noodles and Summer Rolls with Spicy Peanut Sauce.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.