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This Pad Thai is so good that I made it doable for all traditional diets. I want everyone to be able to make this! It’s the freshest tasting Pad Thai ever, with authentic ingredients and flavors. So whether you’re Keto, Whole30, Paleo, GAPS, AIP or even if you eat everything, this is the Pad Thai for you!
Whole30 & AIP
If you’re doing the Whole30 or AIP diets, there are just a few changes to the recipe below. I want to highlight those changes here, because I know we each need to be careful and clear with what we’re eating.
- There’s a bit of stevia in the recipe. You’re going to leave that out. The recipe indicates at every stage to “omit” stevia. The noodles will still taste grand!
- AIP folks, you don’t eat nuts or legumes, so you’re going to also omit the nuts/peanuts and the bean sprouts.
- Whole30 folks, you’re going to use cashews, not peanuts. Cashews are splendid, so no loss there.
- Lastly, AIP folks, you’re going to leave out the optional red pepper garnish, which makes it spicy. No biggie.
So the recipe is mostly intact. You’re going to be using some awesome and authentic ingredients like unsweetened tamarind paste (find it here.) You can get it <– through that link or many markets carry it in their ethnic foods section. Just make sure to get the pure, unsweetened one. You’ll also need Red Boat Fish Sauce (find it here), which I know many of you already have. If you don’t have it yet, you’re going to love it. It’s an authentic, necessary Thai ingredient that makes this and many recipes just perfect. It’s the only sugar-free fish sauce available for us Paleo-type folks.
I’ve made the whole recipe egg-free. This is perfect for AIP, and it’s faster for everyone else. It means this recipe comes together with just a few quick steps, and the recipe doesn’t miss the egg.
Keto & Whole30
Keto means this is a high-fat, very low-carb dinner. Whole30 means only whole foods, no sweeteners, and nothing too indulgent in texture. Basically, this is a healing meal, while also being oh-so-satisfying!!! Delicious and beautiful!
Paleo & GAPS
No grains, no sugar — zoodles and a succulent sauce make this dish oh-so-special. It’s authentically Thai, but with no compromises to our dietary choices.
- 3 Tablespoons fish sauce Red Boat brand (unsweetened, see Recipe Notes)
- 1 Tablespoon tamarind paste unsweetened (see Recipe Notes)
- 1/2 teaspoon sea salt
- 1/16 teaspoon stevia, to taste (omit for Whole30; omit for AIP)
- 5-6 medium-large size zucchini, spiralized into noodles
- 1 pound ground pork or prawns, (any meat of choice works great in this dish but cooking times will vary slightly, especially with seafood)
- 1 cup mung bean sprouts (omit for AIP)
- 1 cup green onions chopped
- 1/2 cup scallion greens for garnish
- 1/4 cup lard or avocado oil
- 2 cloves fresh garlic minced
- 1 teaspoon sea salt
- 1 lime, cut in wedges
- red pepper flakes optional, to garnish (omit for AIP)
- 1/2 cup + more for garnish, chopped small cashews or peanuts (see notes-->) use cashews for Whole30/Paleo; use peanuts for Keto/GAPS; omit for AIP
In a medium bowl, combine and stir together sauce ingredients: tamarind paste, fish sauce, 1/2 teaspoon sea salt and stevia (omit for Whole30 and AIP).
Heat large skillet or wok over high heat. Add 2 Tablespoons fat. Add pork, prawns or preferred meat and 1 teaspoon sea salt. Cook, stirring frequently, until no longer pink, about 10-12 minutes for pork or 2-5 minutes for shrimp. If you're using pork, use the spatula to break into small pieces as it cooks.
Remove meat to a dish while you continue cooking; set aside.
Add remaining 2 Tablespoons fat to hot pan (still over high heat). Add garlic and onions, and sauté until fragrant, about 2 minutes. Add zucchini noodles, and cook 10-15 minutes, stirring and turning them over consistently (use tongs or 2 forks), until they're hot and slightly wilted. (Cooking times will depend on how big your pan is. With a large pan you can cook the noodles evenly and quickly. If your pan is smaller and cramped, it will take more time and work to cook your noodles evenly.)
Add sauce ingredients. Stir to coat. Add meat, bean sprouts and peanuts (use nuts for Whole30/Paleo; omit for AIP). Toss to mix and heat for about 2 minutes.
Serve noodles, topped with bean sprouts and scallion greens. Place a lime wedge to one side of each dish. Provide extra fish sauce, (chopped nuts if Whole30/Paleo or peanuts if Keto/GAPS; omit for AIP) and red pepper flakes (omit for AIP) for passing.
Which version of Pad Thai will you/did you make? 🙂