Gluten Free Pad Thai

My take on a traditional shrimp Pad Thai. It's sweet, salty and tangy at the same time - it's basically a healthier, lower-carb version of what you would get in a restaurant and the flavor is practically the same.
Prep Time 15 mins
Cooking Time 15 mins






Make the sauce:

  1. In a bowl, mix all the sauce ingredients well and set aside.

Make the Pad Thai:

  1. Spiralize zucchini into zucchini noodles and chop the bell peppers into long vertical strips.
  2. In a pan, lightly stir fry the zucchini and bell peppers on medium heat until just cooked through. Set aside.
  3. In a separate pot, boil rice noodles as per instructions on the package.
  4. Cook prawns until well done in pan, set aside.
  5. Fry 2 beaten eggs in a large pan then remove pan from heat.
  6. Drain your boiled rice noodles and add it into the large pan.
  7. Into the same large pan, add in your cooked prawns.
  8. Into the same large pan, pour in the pre-mixed sauce and cooked vegetables. Finish with a drizzle of sesame oil, mix it all together and plate into 2 portions.
  9. Cut your lime into quarters, squeeze a wedge of lime over each portion (or to taste).
  10. Garnish with coriander, crushed peanuts, a lime wedge and some thinly sliced spring onion.
  11. Enjoy!


  • Do try and keep your rice noodles in liquid or time cooking the rice noodles well. There is a chance they may clump and stick together if they are left out for too long.
  • If you don't have stevia you can use 1 tsp sugar or sweetener of your choice.
  • If you do not require gluten free, coconut aminos can be substituted with low-sodium soy sauce - just add an extra drop of stevia / 1 tsp sugar if so.
  • This recipe makes 2 portions - if you are cooking for one, simply store the other portion in an air-tight container in the fridge for up to 2 days, and reheat before serving. I recommend storing it without the garnishes, and adding fresh garnish ingredients when you plan to eat it.