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Peanut Pad Thai

Peanut Pad Thai

by Laura Harshbarger
This peanut pad Thai is a fun twist on traditional pad Thai. It features a savory peanut sauce, tofu, rice noodles, of course lots of veggies, all atop a bed of lettuce! Trust me on the lettuce!
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Servings 4


  • 1 (14 ounce) container extra-firm organic tofu, pressed
  • 14 ounces pad thai rice noodles, or other stir fry noodles
  • 1 ½ tablespoons avocado oil, divided
  • 3 carrots, peeled and juilienned
  • 1 head broccoli florets, (3-4 cups)
  • 1 bunch green onions, sliced in 1 inch pieces
  • 2 medium hearts of romaine, washed, dried, and chopped
  • ½ bunch cilantro, chopped
  • ¾ cup peanuts, roasted and salted, roughly chopped


  • ½ cup natural peanut butter (just peanuts and salt)
  • hot water
  • 6 tablespoons Tamari or soy sauce
  • ¼ cup lime juice
  • 3 tablespoons maple syrup
  • 2 teaspoons chili garlic sauce
  • 1 tablespoon avocado oil
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced


  • Press tofu (if you have not already). Drain and rinse tofu. Set tofu on a towel and press lightly. Move to a clean part of the towel and wrap the towel around the tofu, add a frying pan with some cans on top, and let set.
  • To make the sauce add the 1/2 cup peanut butter and 1/3 cup of hot or boiling water to a bowl and stir to soften the peanut butter. Add all other ingredients, stir and set aside.
  • Steps 4 and 5 should be done almost simultanteously. Once you start the water for the noodles, also start pan frying the tofu. To prepare the pad Thai noodles, follow the directions on the box. The kind I buy from Thai Kitchen calls for bringing a medium pot of water to a boil, add the noodles, remove from stove and let sit for 10 minutes or until tender. Always try the noodles to make sure they are done. Drain the excess water, run cool water over them and set aside.
  • Warm a non-stick pan to medium high heat and add ½ tablespoon of avocado oil. Slice the tofu into approximately 1 inch pieces. Sprinkle with black pepper and pan fry until golden on both sides., adding small amounts of avocado oil as needed.
  • In a large sauté pan, add one tablespoon of avocado oil to the pan and turn to medium-high heat. When warmed, add the broccoli and sauté for 4 minutes. Add the carrots and green onions and sauté everything until almost done (approximately 3 minutes). If you need additional moisture to cook the veggies, add a bit of water..
  • Add the peanut sauce, cook for two minutes then add the noodles.
  • Stir in the tofu. Serve on a bed of romaine and garnish with cilantro and chopped peanuts
  • Store leftovers in the fridge for up to five days. For best results, warm in a sauté pan. You may need to add a bit of water or oil to the pan.
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