Gluten Free Pad Thai

gluten free pad Thai on a gray plate with a napkin next to it

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.

Gluten-Free Paleo Pad Thai Gluten-Free Paleo Pad Thai

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, but you can definitely keep it vegetarian for a Meatless Monday or add chicken or beef as well!

Gluten-Free Paleo Pad Thai

Once you have prepared your Pad Thai, top it with crushed roasted cashews for crunch! In my opinion, this step is a must. I hope you guys love it! Scroll down for the recipe.

If you like this recipe, make sure to look at my other Thai favorites!

Tom Kha Gai

Thai Chicken Stew

Thai Green Salad and Spicy Almond Dressing

Thai Chicken Pizza

Thai Chicken Meatballs with Tamarind Chile Sauce Page 36 Celebrations

Slow Cooker Thai Beef Stew Page 160 Meals Made Simple

Thai Pad See Ew Page 148 Against All Grain


Gluten Free Pad Thai



Cuisine: Thai

Category: Dinner

PREP TIME: 20 mins

COOK TIME: 10 mins TOTAL TIME: 30 mins


  • 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


*omit for Whole30


  1. 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.
  2. In a separate bowl, whisk together the sauce ingredients. The sauce will be thick, but will thin out after mixed with vegetables.
  3. 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.
  4. 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.
  5. 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.

Keywords: gluten free, keto friendly, whole30, quick and easy, vegan, vegetarian, dairy free, egg free, dinner, main dish, thai food