Vegan Pad Thai Salad

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 servings 1x
  • Category: Entree
  • Cuisine: Kosher / Vegan


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


  • 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