Carrot Noodle Pad Thai

Carrot Noodle Pad Thai


Sweet and savory, packed with nutrition, this is a great alternative to the classic (but not so healthy) take-out dish. We forego grains entirely and stick with vegetables; carrots that are perfectly cooked and flavored with tamarind, the spice that makes traditional pad thai so delicious. Add any other vegetables or toppings you like or have on hand. Use watercress or spinach instead of pea tendrils or almonds instead of cashews. The possibilities are endless, so enjoy!

For Cleanse, Gut and Refresh
serves 2

prep time: 30 minutes
cooking time: 15 minutes


3-4 medium carrots
2 tablespoons coconut oil
1 large handful of pea tendrils
For the Sauce
1 tablespoon tamarind paste (either storebought or you can make your own *see below)
1 tablespoon wheat free tamari
2 teaspoons fish sauce (without sugar)
juice of 1 lime
1/2 teaspoon fresh grated ginger
1 tablespoon coconut palm sugar (eliminate if on Gut, you may not need it at all, the carrots are pretty sweet)
2 tablespoons olive oil
¼ cup chopped scallions
2-3 tablespoons chopped dry roasted cashews (optional garnish, you can also use raw)


*Make the tamarind paste, if you’re using whole dried tamarind. Skip this step and proceed to next one if using storebought.
Start by removing the hard, crackly skin on 2 large tamarind pods, then soak them in 1 cup of hot water for 2o minutes.
Press the pods and water through a fine meshed strainer, using a spoon to squeeze the pulp through the holes, leaving behind the sinewy outside.
Scrape the pulp from the bottom of the strainer then place in a bowl and whisk with the rest of the sauce ingredients. Set aside.




Add the rest of the sauce ingredients to the tamarind paste and mix together until smooth and set aside.



Use a Spiralizer or vegetable peeler to create carrot “noodles”.


Heat a large skillet over medium-high heat. Add the coconut oil, then quickly cook the carrots for 3-4 minutes, until tender and warm. You may want them slightly al dente or more limp; it’s up to you.

Pour in the sauce, mix everything together, add the pea tendrils and cook until just wilted.



Plate and garnish with roasted cashews.


Recipe//Frank Giglio
Photography//Jenny Nelson

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