Pad Thai with Maple Ginger Sauce
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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.
Course: Entree
Keyword: ginger, gluten-free, maple, pad thai, vegan, vegetarian
Servings: 2
Author: Elizabeth Stein


  • 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


  • Cook rice noodles according to package instructions.
  • 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.
  • 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.


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