Recipe: Gluten Free Pad Thai

Pad thai is another dish that I really like when it comes to thai cuisine. The only issue is that several of the ingredients are distinctly non-paleo. I substituted the noodles with my zucchini noodle recipe and peanuts with whichever nut butter I have on hand at the time. Generally either almond butter or cashew butter.

This gluten free pad thai is easy to make and can be paired with whatever protein you like (or have). Additions are cooked shrimp, chicken breast or a green curry of some sort.



2 cloves minced garlic
2 inch knob of ginger minced
1 tablespoon coconut oil
1/2 cup nut butter (almond butter or cashew butter)
1 tablespoon fish sauce
1 tablespoon soy sauce (or coconut aminos)
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon lime juice
1/3 cup canned coconut milk
salt and pepper to taste
Zucchini noodles

In a saucepan, heat coconut oil over medium heat.

Now add garlic and ginger and cook until garlic is softened.

Add the garlic and giner and all the remaining ingredients to food processor and process until everything incorporated. You can adjust the flavour by adding more of the fish sauce or soy sauce. You can thicken it by adding more nut butter or thin it out with coconut milk.

Pour it over your zucchini noodles and you have an awesome paleo pad thai.

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