Almond Butter Pad Thai (v, gf)

Almond Butter Pad Thai (v, gf)

Ohhhhhh baby! I’ve been making this dish about once a week for over a year, but have always just thrown ingredients into the pan without measuring. Well, I finally took out a pen and paper to give you the exact recipe for how I make this almond butter pad thai, and I can’t wait for you to try it.

It’s sweet, slightly salty, nutty and loaded with nutrients. It’s also an ideal meal to whip up when you’re in a time crunch and/or on a budget. I love making a big batch and keeping the leftovers for lunch…especially because the flavors get stronger the next day!

For this recipe, I have suggestions of veggies to use, but feel free to sub with your favorite ones. The best part about this dish is how customizable it is, so feel free to make it your own! The MVP is the sauce.

Let’s get to it!


Almond Butter Pad Thai



1 package rice noodles, cooked

12 oz. extra firm tofu, drained

Veggies of choice (I like to use 1 large carrot, 1 bell pepper and a cup of green beans)


1/4 cup tamari (or soy sauce if not GF)

1/4 cup maple syrup

3 tbsp creamy almond butter

2 tbsp lime juice

1 tbsp sesame oil

1 tbsp cornstarch


  1. Preheat oven to 425F and cut drained tofu into cubes. Bake for 20 minutes or until slightly golden brown.

  2. In the meantime, blend all the sauce ingredients together in a food processor or high speed blender until combined.

  3. Once the tofu is done, heat a large pan or pot over medium heat with a tablespoon or so of sesame oil. Once the oil is hot, add the tofu and toss around until slightly crispy. Add two tablespoons of the sauce to the pan, and toss the tofu around until sauce is incorporated.

  4. Add the chopped veggies and cooked rice noodles, then immediately add the rest of the sauce into the mixture. Mix around until sauce is evenly coated, and let everything cook for 2-4 minutes or until veggies are slightly soft.

  5. Remove from pan. Top with sesame seeds, crushed peanuts or enjoy as it is!