Pad Thai

I made this Pad Thai a while ago, but completely forgot I had taken some pictures and written down the recipe... My normal cooking method is throw a bunch of stuff in a pot/pan/in a bowl, add a pinch of this and a bit of that and see what happens. I usually don't write down recipes unless I intend on posting them here or they are for the cookbook. Going through my notes while working on the cookbook recipes today, I realized I should have posted this recipe months ago!

Pad Thai is my favorite Thai food dish, but I have never tried to recreate it at home properly until this fall. Andrew and I used a recipe from a cookbook (I can't remember which one) a few times and while it was good, it didn't have balance and tang like the restaurant version usually has. The only thing that was a challenge, was finding a substitute for tamarind. I just could not get my hands on any and was too impatient to look at the Asian market or order online. I was tempted by the packaged pad Thai sauce, but that kind of beats the purpose of making my own and the ingredient list had some suspect stuff on it.I am happy to say that I think I managed to overcome that minor hurdle :)

I chose to make this with zucchini noodles, made with a spirooli. You could use a peeler to create long thick noodles, then slice them, or use a julienne peeler. I love my spirooli and use it all the time. I posted this recipe and this one using zucchini noodles and used it to make yam noodles before too. It's a fun way to add more veggies to your day in a bit of a different way! Of course, you could use rice noodles too.

I sometimes go to health food stores just to see what's new (which can be an expensive habit sometimes...). I saw some coconut aminos at Planet Organic when I was looking for tamarind for this recipe. I did not find tamarind, but got some coconut amino to try instead of GF soy sauce.

Pad Thai

Serves 2


  • 1 tbsp tomato paste
  • 1/4 warm water
  • 1 tbsp fish sauce
  • 2 tbsp GF soy sauce or coconut aminos
  • 2 tbsp coconut sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp coconut oil
  • Crushed chilli flakes - options and amount to taste
  • ~150g chicken breast, cut into bite size pieces
  • ~150g prawns
  • 2 eggs, beaten
  • 1 carrot, cut into thin sticks (a mandolin or julienne peeler are perfect for this)
  • 3 cups zucchini noodles
  • 1/3 cashews
  • 1 lime
  • Handful chopped cilantro


  1. Preheat oven to 250 degrees. Place cashews on a baking sheet and roast for ~10 minutes or until lightly browned. Remove from oven and set aside
  2. In a small bowl, place warm water with tomato paste, fish sauce, soy sauce/coconut aminos, coconut sugar and apple cider vinegar. Mix to combine and set aside
  3. Heat a large pan with 1/2 tbsp coconut oil over medium heat. Add chicken and prawns and cook until done. Remove from pan and set aside
  4. Add 1/2 tbsp coconut oil to the pan, then add eggs. Cook until starting to set at the top, then scramble.
  5. Add chicken and prawns back into the pan, as well as the sauce, carrot, zucchini noodles and chilli flakes if using them. Toss to combine, then transfer to bowls
  6. Top with toasted cashews, cilantro and serve with lime on the side