Noodle-Free Pad Thai (30 Minutes!) by Minimalist Baker

Amazing noodle-free Pad Thai with rainbow vegetables and a spicy-sweet almond butter sauce. Just 30 minutes required and SO versatile!

Original recipe

View on Minimalist Baker


Prep: 15mins Cook: 15mins Total: 30mins


268 kcal
Carbohydrate content
26.8 g
Fat content
15.1 g
Fiber content
5.7 g
Protein content
9 g
Saturated fat content
2.1 g
Serving size
1 side servings
Sodium content
526 mg
Sugar content
16.3 g
Unsaturated fat content
10.5 g



  1. If serving with tofu: Add tofu to a small mixing bowl and season with coconut aminos, chili garlic sauce (or pepper flake), and turmeric (optional). Stir and set aside.
  2. Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more lime juice for acidity, coconut aminos for saltiness, red pepper flake or chili sauce for heat, or maple syrup for sweetness. Set aside.
  3. Heat a large skillet over medium heat. Once hot, add oil (or water), pepper, onions, cabbage, bell pepper, and half of the coconut aminos for veggies (1 Tbsp as original recipe is written). Cook for 3 minutes, stirring/tossing frequently.
  4. Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently - about 3-5 minutes.
  5. Add carrots and collard greens and remaining half of the coconut aminos for the veggies (1 Tbsp as original recipe is written) and stir. Sauté for 2 minutes. Then add Pad Thai sauce and freshly grated ginger and turmeric (optional).
  6. Sauté over medium heat until warmed through and collards are slightly wilted - about 3 minutes - stirring frequently.
  7. Taste and adjust flavor of dish as needed, adding more maple syrup for sweetness, red pepper flake or chili garlic for heat, coconut aminos for saltiness, or lime juice for acidity.
  8. Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges. Serves 2 as an entrée or 4 as a side.