Gluten Free Pad Thai
Enjoy a healthier version of Pad Thai made with spiralized zucchini noodles. Sauté colorful bell peppers and carrots in avocado oil. Toss them with a zesty sauce made from coconut aminos, lime juice, and peanut butter. Add your favorite protein like shrimp or tofu, then garnish with fresh cilantro and crunchy peanuts. This gluten free pad Thai is a quick and easy dinner!
Servings 4 servings
Ingredients
For the Noodles:
- 2 large zucchinis spiralized
- 1 tablespoon avocado oil
- ½ red bell pepper thinly sliced
- ½ cup shredded carrots
- ¼ cup green onions sliced
- ¼ cup chopped cilantro for garnish
- ¼ cup crushed peanuts for garnish
For the Sauce:
- ¼ cup coconut aminos
- 2 tablespoon lime juice
- 1 tablespoon peanut butter or almond butter
- 1 tablespoon maple syrup or honey
- 1-2 teaspoon sriracha or chili paste optional, for spice
- 1 clove garlic minced
Instructions
- Make the Sauce: In a small bowl, whisk together the coconut aminos, lime juice, peanut or almond butter, maple syrup, sriracha (if using), and minced garlic until smooth.
- Cook the Veggies and Protein: In a large skillet or wok, heat the oil over medium heat. Add the bell pepper, carrots, and green onions, and sauté for 3-4 minutes until they start to soften. If adding egg, push the veggies to one side and scramble the egg on the other side until cooked, then mix it with the veggies. If using shrimp, chicken, or tofu, add it now to heat through.
- Add the Veggie Noodles and Sauce: Add the spiralized veggie noodles and pour the sauce over everything. Toss gently to coat and cook for another 2-3 minutes until the veggie noodles are tender but still have a slight crunch.
- Garnish and Serve: Remove from heat and garnish with chopped cilantro, crushed peanuts, and a squeeze of lime juice if desired. Serve immediately.
Notes
- You can switch out the zucchini noodles for other spiralized vegetables like sweet potato or carrot, depending on your preferences or what you have on hand.
- Feel free to add shrimp, chicken, tofu, or even scrambled eggs for extra protein. Cook them in the same skillet after the veggies have softened.
- If you can’t find coconut aminos, gluten-free tamari or soy sauce works as an alternative, but keep in mind the flavor may be slightly saltier.
- Adjust the heat to your liking by adding more or less sriracha or chili paste to the sauce. If you prefer a milder dish, you can omit it altogether.
- Prep the veggie noodles and sauce ahead of time to quickly assemble this dish when ready to serve. It’s a great option for a quick, weeknight meal!
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Nutrition Facts
Nutrition FactsGluten Free Pad ThaiAmount Per ServingCalories 168 Calories from Fat 99% Daily Value*Fat 11g17%Saturated Fat 2g13%Polyunsaturated Fat 3gMonounsaturated Fat 6gSodium 363mg16%Potassium 474mg14%Carbohydrates 16g5%Fiber 3g13%Sugar 8g9%Protein 5g10%Vitamin A 3468IU69%Vitamin C 41mg50%Calcium 47mg5%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.