“As Thai food gained more and more popularity here in the US, and my Pad See Ew recipe became such a favorite in many of your homes, I began receiving a plethora of requests for a Gluten-Free and Paleo Pad Thai. This is a difficult dish to recreate because the essential ingredients are contradictory to those used in a paleo diet. Flat rice noodles, peanuts, and sugar. I spent some time in my kitchen testing out different variations and additional ingredients to perfect the paleo dish. In the end, I think it makes a really great alternative to the traditional Pad Thai that so many of you love!
You know those restaurants that you visit and order the same dish every single time? Many people do that with Pad Thai at Thai restaurants. I can’t say that I blame them, because it’s delicious! It boasts flavors of lime, peanut, and sour-sweet tamarind. Unfortunately, it almost always contains grains, legumes and loads of sugars that my body doesn’t do well with.
I decided to use a combination of spiralized carrot and zucchini in place of the noodles. Doing this fills your plate with tons of vegetables, which conveniently, are hard to detect when topped with the amazing sauce. The sauce achieves a similar flavor to the traditional but instead calls for almond butter, tahini, and coconut aminos. I love adding shrimp to this!” – Danielle Walker
Gluten-Free Pad Thai
Recipe By: Danielle Walker | Against All Grain
- PREP TIME: 20 mins
- COOK TIME: 10 mins
- TOTAL TIME: 30 mins
US Wellness Meats Shopping List: Wild-Caught Shrimp (large)
- 2 medium zucchini, peeled
- 2 large carrots, peeled
- 2 green onions, chopped, white and green parts separated
- 1 cup shredded purple cabbage
- 1 cup cauliflower florets (May use broccoli if preferred)
- 1 cup bean sprouts
- 1 tablespoon avocado oil
- 1/2 lb large uncooked shrimp, peeled and deveined
- 1/2 cup fresh cilantro
- Optional: chopped toasted cashews
- 1/4 cup tahini
- 1/4 cup almond butter (or cashew butter, or a blend of both)
- 2 tablespoons lime juice
- 1/4 cup coconut aminos
- 3 tablespoons coconut crystals (Omit for Whole30)
- 1/2 teaspoon minced garlic
- 1 teaspoon grated ginger root
- Use a spiralizer or mandolin to create noodles from the carrot and zucchini. Place them in a large mixing bowl lined with a clean dry towel and sprinkle them with sea salt. Set aside.
- In a separate bowl, whisk together the sauce ingredients. The sauce will be thick, but will thin out after mixed with vegetables.
- In a sauté pan, heat the avocado oil over medium-high heat. Add the cabbage, cauliflower, the white parts of the green onion, and bean sprouts. Sauté for 5 to 6 minutes, until the vegetables are crisp tender.
- Add the carrot and zucchini noodles to pan. Stir and cook until the noodles have softened, about 2 minutes. Stir in the shrimp and continue cooking for 2 to 3 minutes, until the shrimp is no longer pink.
- Pour sauce over mixture and toss until all combined. Garnish with cilantro, the green parts of green onion, and the toasted cashews. Season with salt and pepper to taste
Meet The Chef
Our thanks to Danielle Walker for this delightful recipe. Danielle is the author and photographer of the New York Times Best Selling cookbook series, Against all Grain. After being diagnosed with an autoimmune disease when she was 22 years old, Danielle realized that she needed to make dietary changes to end her suffering. She removed grains, lactose, and legumes from her diet, and started her blog to help others suffering from similar ailments continue to enjoy food. With her acquired culinary skills, love for food, and an equal love for journalism, she has become a source of hope for others suffering from all types of diseases or allergies.