Pad Thai (grain-free, soy-free, dairy-free, peanut-free)

Pad Thai has always been my comfort food of choice, but when ordered at a traditional Thai restaurant, my digestive system doesn't always feel the love. By replacing the soy sauce with coconut aminos, peanut butter with almond butter (or really any nut butter), and rice noodles with "zoodles" (zucchini noodles!), the familiar salty-sweet-tangy flavor can easily be replicated! 

This recipe actually came together by accident the other day when Jamison and I had gotten home from the gym and were ravenous. I made Juli Bauer's Teriyaki chicken wings the day prior, and this sauce was inspired by the ingredients used in her recipe. The meal came together in under 30 min and in Jamison's words, "One of the best meals you have ever made!" That's quite high praise from him! Especially since there have been days when I have labored for hours making extravagant meals!  

So, please make this, share it with your loved ones, and know that you are not feeding your body any sneaky added refined sugars or chemicals that you may get at a restaurant. 

Pad Thai (grain-free, soy-free, dairy-free, peanut-free)

by Rebecca Bainbridge

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients (3-4 servings)

    for the base:
    • 1 lb ground turkey or protein of choice
    • 2 zucchinis or summer squash (I used one of each)
    • 1-2 handfuls of snow peas
    for the sauce:
    • 1/4 cup coconut aminos
    • 1 tablespoon fish sauce
    • 1/2 tablespoon sesame oil
    • 1 tablespoon honey
    • 2 tablespoons nut butter (I used almond butter)
    • 1/2 teaspoon sriracha (optional)
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon garlic powder
    optional garnishes:
    • chopped cashews
    • scallions
    • cilantro
    • squeeze of lime


    1. Spiralize your zucchini/summer squash and set aside.

    2. Mix together all of the sauce ingredients in a medium sized bowl and set aside

    3. On medium heat in a large pan with fat of choice (I used ghee), cook ground turkey or protein of choice until it is no longer pink in the middle

    4. Salt and pepper to taste

    5. Add snow peas and cook until tender (2-3 Minutes)

    6. Stir in sauce and let simmer for 3-5 minutes

    7. Add in the spiralized zucchini, stir, and cover pan for 3 minutes to soften "zoodles" and absorb the sauce

    8. Salt and pepper to taste

    9. Add garnishes of choice and devour!

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    *My measurements are just guidelines, so if you prefer a more nutty, spicy, etc. flavor, add more/less to your liking! 

    *Make this dish vegetarian/vegan by omitting meat and fish sauce


    What are your favorite comfort foods?