Clean Pad Thai (gluten free, soy free, dairy free, paleo, sugar free)

I love Asian food. It’s definitely one of my favorites. However, I try to avoid gluten, soy, and sugar as much as possible. Right now, our family is doing a 30 day clean eating program, and we are eliminating most allergens, inflammatory, and triggering foods. I love how much creativity I use during this program to create tasty dishes using fresh, whole foods that are serving my body well.

I made this pad Thai dish the other night for dinner, and I absolutely love it! This recipe makes a large amount, so it’s been nice to enjoy it this week for lunches, as well! Hope you enjoy it as much as we do!


  • 1 chicken thigh
  • Olive oil
  • Salt and pepper
  • 1/2 cup green onions, thinly sliced 
  • 1/2 cup carrot ribbons
  • 1/2 cup red bell pepper, thinly sliced 
  • 1/4 cup mushrooms, sliced
  • 2 cloves of garlic, crushed 
  • 2 eggs
  • 12 oz GF brown rice pad Thai noodles (use zucchini noodles to make this dish paleo)
  • 2 Tb chopped cashews
  • 1 Tb chopped cilantro
  • Lime wedges 

For the sauce:

  • 1/2 cup coconut aminos 
  • 1 Tb agave syrup
  • Juice from 1/2 lemon
  • 1/2-1 tsp red pepper flakes 
  1. Using a meat mallet (or, in my case, a cast iron skillet), pound the chicken thigh until it is about 1/2 inch thick. Thinly slice the chicken thigh and season with salt and pepper.
  2. Heat olive oil in a pan over medium high heat. Add the chicken when the pan is hot. Sauté chicken until cooked, and take out of the pan and put into a bowl with the juices.
  3. Sauté veggies (green onions, carrot ribbons, thinly sliced yellow bell pepper, garlic, mushroom) with olive oil and salt. When the veggies are soft, move to one side of the pan.
  4. Crack 2 eggs on the other side of the pan and scramble.
  5. Once the eggs are mostly cooked, mix eggs and veggies until combined.
  6. Turn heat to low, and add chicken and juices back to pan.
  7. Mix the sauce ingredients in a bowl until combined, and add it to the pan.
  8. Mix together and eat sit for 2-5 mins
  9. Add chopped cashews/ peanuts 
  10. Turn off heat
  11. Add cooked pad Thai noodles (or zucchini noodles) and stir until well combined with the sauce, meat, and veggies.
  12. Garnish with cilantro and squeeze of lime.



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