When I originally created this recipe I made it with “zoodles” you know - zucchini noodles…. but I have learned that NOTHING can replace REAL noodles. This was at a time when I feared carbs and thought they were “bad” for me. I have learned so much since and although veggies do have carbs - a low carb diet can have negative effects, not just on your health but our relationship with food. We NEED carbs for our brain to function properly - I don’t know about you but I want my brain to function properly ;) If you find you can’t digest carbs- then it’s time to take a deeper look at your digestion which we take a deep dive into in The Good Gut Method.

I’m sharing a veggie packed Pad Thai with gluten free rice noodles EVERYONE will love! Tossed in a sweet and spicy Thai sauce with shrimp, veggies and saucy noodles in every bite! It’s next level with the mango on top. A dish you would find at your favourite Thai restaurant that you can make in the comfort of your own home knowing all the ingredients so you don’t have to worry about sneaky ingredients you might be sensitive to. (TBH I find it hard to find a GOOD Pad Thai at many Thai restaurants… but this will not disappoint!)

Something about this Pad Thai dish is so comforting and perfect as we head into fall. It even makes great left overs! Although we cook with noodles frequently in our house - I haven’t shared many recipes on the blog here besides my Vermicelli Noodle Salad and Slow Cooker Chicken In Peanut Sauce. Have you tried these dishes yet?

Let’s cook these noodles together on Instagram! Tag me when you make them and let me know what you think!

SO let’s plan on Pad Thai noodles tonight? YES. Have fun cooking!

Gluten Free Pad Thai with Mango

gluten free pad thai. lotus foods noodles. mango pad thai. pad thai noodles.

Sauce

1/4 C + 2 Tbsp freshly squeezed lime juice

3 Tbsp rice vinegar

3 Tbsp peanut butter

6 tsp fish sauce

3 tsp honey

1 tbsp garlic chili paste

3 tbsp coconut aminos

6 Tbsp liquid from cooking shrimp (if you aren’t using shrimp use chicken broth)

sea salt & black pepper to taste

Pad Thai

3 tsp oil

2 eggs, whisked

2 cloves garlic, minced

1 Tbsp ginger, finely chopped

1 red bell pepper, julienned

1 zucchini

1/2 lb frozen shrimp, peeled

2 c bean sprouts

2 carrots, julienned

1 pkg of pad Thai noodles (227 g) (we use Lotus Foods)

Toppings

4 green onions, chopped

3 Tbsp cilantro, chopped

1 ripe mango, cut into strips

1/4 c peanut, roasted

Directions

1. Add frozen shrimp to a frying pan with a clove of minced garlic and cook till barely pink. You will add it to your Pad Thai later where it can finish cooking. Remove tails and set aside in a bowl. Save liquid from cooking for the sauce.

2. Combine sauce ingredients in a small bowl. Whisk to blend. Add your garlic shrimp water if needed for thinner consistency. Add sea salt and pepper to taste if desired. Set aside.

3. Heat 1 tsp of oil in a frying pan. Add eggs and scramble over med heat just until cooked. Remove from heat into a separate dish and set aside. Cook noodles in the meantime.

4. Clean pan and add the rest of oil. Heat over med and add garlic & ginger. Gently sauté until fragrant. Add red pepper, zucchini and carrots; stir fry over med for another couple of minutes or until veggies are warm but a bit crisp. Add noodles + shrimp. Pour sauce into pan and mix until everything is coated. Fold in bean sprouts, green onions and scrambled eggs.

xo erin

NOTES

To make this dish elimination diet friendly (depending on your elimination diet) here are a few options:

swap your peanut butter for almond or cashew butter

swap roasted peanuts for roasted cashews as toppings

omit the eggs

swap the shrimp for another protein such as chicken or tofu

DID YOU MAKE THIS RECIPE?

Tag @erinlamb.ca on Instagram!

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