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Vegan Pad Thai Salad


Forget take out! This Vegan Pad Thai Salad is a lighter, gluten-free alternative to the popular Thai dish.




  1. Cook the Red rice Pad Thai noodles according to the package instructions. Drain and rinse with cold water. Set aside
  2. In a small bowl, whisk together the orange juice, peanut butter, soy sauce and ginger until smooth
  3. Heat a large non stick skillet over medium heat. Add the orange juice mixture and the crumbled tofu, toss well and cook for 5-7 minutes
  4. To prepare the sauce, combine all the ingredients in a small bowl and mix well
  5. To assemble the dish, combine the cooked noodles, carrots, zucchini, scallions, sprouts, cooked tofu and cilantro in a large bowl. Add the sauce and toss well. Can be served warm or cold
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Thai


  • Serving Size: 1/6
  • Calories: 295
  • Sugar: 15.7
  • Sodium: 430
  • Fat: 7
  • Saturated Fat: 1.1
  • Unsaturated Fat: 4.7
  • Trans Fat: 0
  • Carbohydrates: 50
  • Fiber: 3
  • Protein: 9.2
  • Cholesterol: 0

Keywords: Pad Thai, vegan Pad Thai, Salad, how to make vegan Thai food

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