Grammy's Kitchen · Pad Thai · Noodle-Free Tofu Pad Thai
One of 136 pad thai recipes we measured
from minimalistbaker.com
4 cooks on minimalistbaker.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
|---|
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 Tbsp tamarind sauce | |
| 16 g | 1 Tbsp low sodium soy sauce ((gluten-free as needed)) |
| 1 medium lime, juiced | |
| 3 g | 1 tsp Asian chili garlic sauce |
| 1 g | 1/2 tsp fresh grated ginger* |
| 20 g | 1 Tbsp agave or maple syrup ((or honey if not vegan)) |
| 305 g | 5 medium carrots ((washed and ribboned with vegetable peeler)) |
| 200 g | 1 medium zucchini ((washed and ribboned with vegetable peeler)) |
| 1/4 cup firm tofu ((drained, pressed and cubed)) | |
| Toppings: peanut sauce, sriracha, crushed peanuts, cilantro |
Method: 3 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve used zucchini in place of noodles many times…I think I actually like it better now. Just discovered this site and love all of your recipes, but would really love if there was a way to easily sort them by category (like appetizer, meal, drinks, etc). Keep ” — a cook
“Absolutely love this, Dana! What a brilliant idea to make this into a raw summer salad. I’ve often had a no-noodle version here in Bangkok that’s made with green papaya, but it’s still tossed in the wok the same way as the traditional version. I like yours so ” — a cook