This vegan Pad Thai with a Peanut Butter Twist is quick and easy to make, and perfect for meal prep.

This is one of my all-time favorite recipes. It’s great for a quick and satisfying meal, a staple meal-prep dish, and all-around delicious! It’s very easy to customize by adding in different vegetables or swapping the noodles for rice. It hits all of the macronutrient groups and will keep you full and satiated for hours. While I call it a pad thai, it’s definitely not the traditional recipe. Regardless, it is wonderful. Enjoy!

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Vegan Pad Thai With A Peanut Butter Twist



Bowl Base:

  • 8 oz of noodles (I used Pad Thai brown rice noodles)
  • 16 oz of extra firm tofu
  • 1 cup of snap peas (or bean sprouts)
  • 1/2 cup of onion
  • 2 cloves of garlic
  • 1 large head of broccoli
  • 1/2 tbs of garlic salt
  • 1/2 tbs of onion powder
  • 1/4 tbs of ground black pepper
  • 1/4 tbs of paprika
  • 1/2 tbs of cumin
  • 1/2 tbs of coriander


  • 4 tbs of no oil-added natural peanut butter (I like chunky)
  • 1 lemon
  • 1/2 tbs of coconut aminos (or low sodium soy sauce)
  • 1/2 tbs of sesame oil
  • 1/4 cup of water
  • 1/8 tbs of ginger powder
  • 1/8 tbs of garlic salt
  • 1/8 tbs of ground black pepper
  • Hot water


  • Sesame seeds or spiced nuts for garnish


  1. Start by getting a large pan heating up on the stove with a small spray of olive oil over medium heat.
  2. While it’s warming, get started on the tofu. Drain your block and squeeze out as much of the water as possible with a clean kitchen towel. Cut the block into small cubes.
  3. Combine all of the spices from the bowl base section (garlic salt, onion powder, pepper, paprika, cumin, coriander) into a small bowl.
  4. Put the tofu in the warm pan and spray with a small amount of olive oil. Slowly pour spices over the tofu evenly, using about half of the bowl. Shake the pan to distribute the seasonings over the tofu. Put the rest of the seasonings on the tofu and shake again. Sautee the tofu until it’s golden brown, shaking the pan to cook all sides of the cubes. This will take about 15-20 minutes.
  5. Dice the onion and garlic cloves. Place them in a medium pan with a splash of water over medium heat until they are aromatic, about 5 minutes. Slice up the snap peas and set them aside.
  6. Chop up the broccoli into small florets and add to the onion and garlic pan with 1/4 cup of water. Cook covered for an additional 5-7 minutes, or until the broccoli is steamed but still has a slight crunch (soggy broccoli is not the move).
  7. While the other pans are cooking, get started on the noodles. I like the brown rice pad thai ones as they only take 5 minutes to cook after the water comes to a boil.
  8. Next, you’ll make the sauce. In a medium bowl, add the peanut butter, coconut aminos, juice of one lemon, sesame oil, ginger powder, garlic salt, and pepper. Using a fork, mix this together until uniform. This can take some time, but just get it as mixed as possible. Add in 4 tbs of hot water and mix thoroughly. You can add more water if you like a thinner sauce. It’s better to add more water in after an initial mix. It should be thick but pourable.
  9. All that’s left to do is drain the pasta and mix everything together! I usually dump the noodles in a large bowl and combine with the veggies and tofu first. Then add in the sauce.


If you are using this for a meal prep, I would suggest keeping the sauce separate until you are ready to eat it. Just pop the bowl base in the microwave and add the sauce on after it comes out. The heat of the noodles should warm the sauce enough to distribute it. This helps avoid drying the sauce in the microwave.


  • Calories: 493
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0
  • Carbohydrates: 57g
  • Fiber: 6g
  • Protein: 26g
  • Cholesterol: 0

Keywords: vegan, plantbased, noodles

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