Pad Thai with Maple Ginger Sauce


This gluten-free recipe is full of flavor. Most pad Thai dishes that you find in restaurants are loaded with bad-for-you oils and other scary ingredients, but this one is full of flavor and good-for-you ingredients.

Categories: ,


Pad Thai with Maple Ginger Sauce
Recipe Type: Entree
Author: Elizabeth Stein
Serves: Serves 2
  • 6 ounces brown rice fettuccine noodles
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • ½ tablespoon minced ginger
  • 1 cup diced onion
  • 2 cups mushrooms, chopped
  • 1 cup chopped carrots
  • 1 medium head of broccoli, cut into florets
  • Scrambled egg, optional
  • 1 lime
  • 2 tablespoons tamari (be sure to use tamari instead of traditional soy sauce, which contains wheat)
  • 2 tablespoons nut butter
  • ½ tablespoon maple syrup
  1. Cook rice noodles according to package instructions.
  2. Heat a large skillet to medium heat. Add oil, garlic and ginger; sauté until fragrant, 2–3 minutes. Add onion, and sauté for 2 minutes. Stir in mushrooms, carrots and broccoli, and continue to sauté until desired tenderness is reached.
  3. In a small bowl, whisk together sauce ingredients. Add cooked rice noodles and sauce to the skillet (and scrambled egg, if using); stir until evenly coated. Serve with a squeeze of lime.

Source: Eating Purely: More than 100 All-Natural Gluten-Free Recipes for a Healthy Life (Skyhorse, 2015) by Elizabeth Stein


There are no reviews yet.

Be the first to review “Pad Thai with Maple Ginger Sauce”

Your email address will not be published. Required fields are marked *