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Gluten-free Pad Thai

This recipe was a hit and is perfect for meal pepping to have a fun and flavorful dish ready to enjoy throughout the week! Did I mention it only takes 20 minuets!


8 oz GF spaghetti noodles (or Pad Thai noodles)

2 tbsp avocado oil (or sesame)

16 oz medium or large shrimp (one bag is what I used)

2 large eggs

1-2 cup chopped carrots

1/4 red onion, chopped

purple or green cabbage (about 1-2 cups)

2 tsp garlic powder

2 tsp red pepper flakes

Salt and pepper to taste

For toppings:

Bean sprouts

Finely chopped peanuts

Fresh cilantro

Lime wedges

For the sauce:

2 tbsp fish sauce

1 1/2 tbsp rice vinegar

2 tbsp liquid aminos (or soy sauce)

2-3 tbsp water (taste test with two and if too strong add more)

1 tbsp maple syrup

3 tsp chili garlic sauce


Cook noodles according to package.

Heat a large pan over medium heat and add 2 tbsp of oil. Add in red onion and cook until fragrant. Then, add shrimp, garlic, salt and pepper and begin cooking until shrimp turns pink (2-3 minutes). Add in carrots and cabbage and sauté until veggies are soft. (5-10 minutes).

In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, maple syrup , and chili garlic sauce.

Add the noodles to the large pan and stir everything together, then pour sauce over and let sit on warm for 1-2 minutes.

Serve with bean sprouts, cilantro, peanuts and lime wedges!

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