Grammy's Kitchen · Pad Thai · Noodle-Free Tofu Pad Thai
One of 35 pad thai recipes we measured
from minimalistbaker.com
It ranks #1 of 35 for brightness among the pad thai recipes we compared. 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 35.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 12% |
| protein add | 0% | 200% |
| egg | 0% | 44% |
| aromatics | 0% | 42% |
| salt | 0% | 20% |
| acid | 0% | 3% |
| sweetener | 0% | 19% |
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.
“Hi Dana, this was an amazing -- flavorful, fun and very filling. We made it two nights in a row! Yum. One of the nights, we sauteed the carrots/zucchini noodles slightly to warm and it turned out great as well. Thanks for another winner.” — a cook, 5.0★
“Hi, when I click the link to the peanut sauce it takes me to a roasted cauliflower page, can you post the peanut sauce recipe again. Great recipe by the way, super simple and super tasty! Thanks!” — a cook, 5.0★