Asian, Dairy-Free, Entrée, Gluten-Free

Nothing Fishy About This Pad Thai


I really like Pad Thai. There’s just something about fish sauce I can’t quite stomach, so that’s why I tried this No Fish Sauce Veggie & Chicken Pad Thai. If a dish is prepared for me with it, no problem. If I have to use it, I just can’t do it. Although the fish sauce does add that tanginess and a richer flavor to Thai dishes, I’d rather omit it. I kept the tanginess and acidity by adding soy sauce. For this vegan/vegetarian Pad Thai sauce, keep the whole dish meatless by substituting the chicken and egg for tofu as your protein, but either way, it’s gluten-free! I added more veggies than the traditional dish and kept it 50/50 with rice noodles and zoodles. The bean sprouts and chopped peanuts add a contrasting crunch to the soft noodles, while the cilantro contributes a whole new level of freshness. Toss in shredded carrots, snap peas and bean sprouts and this dish is packed with a little something extra.

Ingredients (serves 4-6).

For the Sauce:

  • 1 T neutral oil
  • 1 ½ T brown sugar
  • Fresh lime juice from 1/2 lime
  • 3 T soy sauce, reduced sodium
  • 1-2 t sriracha
  • 2 T whipped peanut butter

For the Dish:

  • 1 package of chicken tenders
  • 6 oz. Pad Thai rice noodles
  • 1 egg (or egg white equivalent), beaten
  • 1 T light olive oil
  • 1 large zucchini, washed and spiralized into noodles *
  • 2 c shredded carrots
  • 2 c snap peas
  • 1 scallion, finely shopped
  • 2 c bean sprouts, washed
  • 1/4 c chopped fresh cilantro (optional)
  • 1/4 c chopped peanuts
  • Salt to taste
  • Lime wedges to garnish (optional)

* NOTE: you can also use a Julienne slicer to make zucchini noodles. When I bought this in December last year, this was one of the few spiral vegetable slicers available. Now, they seem to have popped up everywhere. The one I have is dishwasher safe and available here.


  1. Preheat the oven to 350°F. Cook rice noodles according to package directions. Set aside cooked noodles.
  2. Place the chicken tenders in a deep baking dish. Bake for about 30 min or until fully cooked through. Once cool, cut into small 1/2 inch cubes. Set aside chicken.
  3. In a wok, whisk together ingredients for the sauce over medium to high heat. Continue stirring until peanut butter dissolves. Set aside sauce.
  4. In the same wok, cook and scramble one egg into small pieces. Once scrambled, add in 1 t of light olive oil to the wok and the egg.
  5. “Cook” zucchini noodles and carrots in the same wok with the cooked egg and newly added oil. Once zucchini noodles are translucent, about 3-5 minutes, add in prepared sauce, cooked rice noodles and cooked chicken.
  6. Steam snap peas according to package directions. Add cooked snap peas into noodle-veggie mixture. Reduce to low heat. Cook for 2-3 minutes until everything is warm. Remove from heat.
  7. Fold in washed bean sprouts and chopped scallions to veggie, noodle and chicken Pad Thai mixture.
  8. Top with chopped peanuts and chopped fresh cilantro (optional). Add salt to taste. Garnish with a lime wedge (optional).
  9. Serve warm and enjoy!

These steps may look complicated or intimidating, but everything can be done in steps: make the sauce, prep the veggies, cook the chicken or rice noodles all ahead of time. That way you’re not during a marathon session in the kitchen!

Recipe for the sauce adapted from Martha Stewart‘s Vegetable and Tofu Pad Thai.




2 thoughts on “Nothing Fishy About This Pad Thai”

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