Pad Thai A New Way

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Almost everyone loves Pad Thai but most of the time we have to go out to eat or order take-out to enjoy it. Why not try making it at home? This delicious recipe from Minimalist Baker replaces traditional rice noodles with carrot “noodles,” collard greens, thinly sliced bell pepper and cabbage. Talk about eating more plants! Of course, there’s nothing wrong with eating noodles for most of us but all these vegetables are loaded with tons of nutrients for your improved health! This recipe is fast and easy too.


  • 1/2 cup extra-firm tofu, excess liquid pressed out, crumbled with a fork
  • 1 Tablespoon tamari
  • 1 tsp chili garlic sauce or 1/8 teaspoon red pepper flake
  • 1/4 tsp ground turmeric
  • 2 1/2 Tablespoons almond butter or peanut butter
  • 3 Tablespoons lime juice
  • 3 1/2 Tablespoons tamari
  • 1/2 teaspoon red pepper flakes or 1 teaspoon chili garlic sauce
  • 1 1/2 Tablespoons maple syrup
  • 1 Tablespoon sesame oil
  • 3 green onions, ends removed and thinly sliced
  • 1 1/2 cups thinly sliced red cabbage
  • 1 red bell pepper, cored and thinly sliced lengthwise
  • 2 Tablespoons tamari, divided
  • 4-5 large carrots, peeled and ribboned with a vegetable peeler
  • 6 collard greens, large stems removed, stacked and thinly sliced into ribbons (about 2 cups packed)
  • 1/4 teaspoon ground ginger
FOR SERVING optional
  • Fresh cilantro
  • Crushed peanuts
  • Red pepper flakes


1. If serving with tofu: Add tofu to a small mixing bowl and season with tamari, chili garlic sauce (or pepper flake), and turmeric. Stir and set aside.

2.  Add all sauce ingredients to a small mixing bowl and whisk to combine. Set aside.

3. Heat a large skillet over medium heat. Once hot, add oil, onions, cabbage, bell pepper, and 1 Tablespoon tamari. Cook for 3 minutes, stirring and 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 1 Tablespoon tamari and stir. Sauté for 2 minutes.

6. Then add Pad Thai sauce and ginger.

7. Sauté over medium heat until warmed through and collards are slightly wilted, about 3 minutes,  stirring frequently.

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.




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