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5 from 1 vote

Plant-Based Whole30 Pad Thai

This Plant-Based Whole30 Pad Thai is made with veggie “noodles,” tofu, and colorful veggies covered in a luscious peanut sauce.
Course dinner, lunch, Main Course
Keyword Plant-based
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 3 people

Ingredients

Spaghetti Squash “Noodles”

  • 1 spaghetti squash
  • 1 tsp avocado oil

Sauce

  • 1 tbsp lime juice
  • 2 tbsp rice vinegar or tamarind paste
  • 3 tbsp coconut aminos
  • 1/4 cup peanut butter
  • 1 tbsp water

Tofu

  • 1 tbsp avocado oil
  • 16 oz extra-firm tofu cubed

Stir Fry

  • 1 tbsp avocado oil
  • 3 garlic cloves minced
  • 1 bell pepper sliced
  • 1 cup shredded cabbage
  • 8 oz bean sprouts
  • 2 green onions cut into 2-inch segments
  • 1/2 cup cilantro chopped
  • 1/4 cup toasted peanuts crushed

Instructions

Spaghetti Squash

  • PREHEAT oven to 425°F.
  • CUT spaghetti squash in half widthwise. Use a knife to cut around the seeds, then scoop them out with a spoon.
  • RUB avocado oil inside both halves, then place them on a baking sheet, cut side up. Roast for 30-45 minutes until tender. The skin should pierce easily with a knife or fork when done.
  • PLACE cut side down in a colander to drain off excess moisture and cool for 10 minutes.
  • SCRAPE the squash into strands with a fork. Let the strands drain off in the colander while you prepare the rest of the pad Thai.

Stir Fry

  • MIX sauce ingredients together in a bowl. Add extra water if needed to thin the sauce to a pourable consistency. Set aside.
  • HEAT 1 Tbsp avocado oil in a large wok or skillet. Pat tofu dry with paper towels then add to skillet. Sprinkle with a pinch of salt and cook undisturbed for a couple minutes on each side until golden brown. Transfer to a plate.
  • ADD remaining 1 tablespoon avocado oil to skillet. Once hot, add garlic and fry for 30 seconds, stirring constantly.
  • ADD bell pepper and cabbage and cook until crisp tender, 3-5 minutes.
  • STIR in bean sprouts, green onions, tofu, and half the sauce. Cook for another minute, tossing well to distribute the sauce.
  • TURN off the heat then add in spaghetti squash, cilantro, peanuts, and remaining sauce. Toss until well combined.
  • GARNISH with extra lime juice, cilantro, and peanuts as desired.