Paleo Pad Thai with Sweet Potato Noodles. (Gluten/Dairy/Egg Free)


So this one time I wanted to make pad thai, so I made a list of all the ingredients that I needed. I went to the store and there was one little sucker that I could not seem to find; tamarind paste. I himmed and hawed and eventually found this huge block of tamarind, it was only a dollar so I figured, why not! So I bought it, and brought it home. I sat down with it, all bugged eye, not totally knowing what to do with the big block of something-or -other. I started doing research. Naturally, the first website I found said 'if you see tamarind like this, DON'T GET IT...' I kid you not they really did say it in scary shouty capitals just like that.

Just so you know, it all turned out okay, you just have to soak it in water. It ends up looking like death but you CAN use it. I just probably won't ever do that again...well...unless i'm really craving pad thai and I can't find tamarind paste. Now that I'm sitting down and inhaling this labor of love,  I feel like I am having amnesia over the panic I went through for one ingredient.

Long story short. FInd some Tamarind paste and MAKE THIS.

Paleo Pad Thai


  • Bean Sprouts (optional)
  • 4 Small Sweet Potatoes, Spiralized
  • 1 Green Onion, cut into 1 inch pieces
  • Salted Cashews, crushed (or salted peanuts)
  • Sauce
  • 3 TBSP Sunbutter
  • 3/4 tsp Tamarind Paste
  • 2 TBSP Fish Sauce
  • 1 TBSP Soy Sauce or Coconut Aminos
  • 1/3-1/4 tsp Crushed Red Chili Flakes, depending how spicy you want it
  • 1/2 TBSP Rice Vinegar
  • 3/4 Cup Coconut Palm Sugar
  • 2 1/2 TBSP Sesame Oil
  • 2 TBSP of mild flavored oil such as coconut or grapeseed.
  • Juice from 1 lime
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder


  1. In a saucepan mix together all sauce ingredients; Sunbutter, Tamarind paste, fish sauce, soy sauce, crushed chili flakes, rice vinegar, coconut palm sugar, sesame oil, juice from 1 lime, onion powder, garlic powder, and water. Heat over medium until sugar has disolved; Set aside.
  2. Using a spilarizer, make sweet potatoes into noodles.
  3. Add Sweet potato noodles, and bean sprouts to sauce and heat over medium until noodles are cooked.
  4. Sprinkle with crushed cashews and scallions.
  5. Garnish with lime wedges.


PLEASE NOTE: I used unsweetened sun butter! If using the sweetened version you may want to cut down on the coconut palm sugar! Feel free to adjust the sugar to taste!

Brittany Angell

11 comments | Leave your own

  1. simone

    Just saw this amazing photo on pinterest.
    I’m def making this recipe!! Looks great 🙂

  2. Stephanie

    What brad of fish sauce do you use? I cannot find one that is gluten free. Thanks!

    1. Tonja

      Use Red Boat brand. It is GF and Paleo

  3. Tammy Moore

    Is it really 3/4 CUP of coconut palm sugar…seems like a little much?? Other than that, sounds fabulous and will be making this weekend!

  4. Nicole

    What brand of spiralizer do you recommend? Looks delish! Can’t wait to try it!

  5. Karen

    I share the question above. 3/4 cup of sugar seems like a lot. ?

  6. Sharon D.

    Help! You list water in the sauce instructions but no measurement is given in ingredients list?!?!?

  7. Melissa

    I made this tonight and the guys loved, loved, loved it!

  8. Christina

    Sooo . . I wanted to make pad thai sometime soon and bought that block of tamarind last week because it was the only thing I could find. What do I do with it other than soak it in water, and do I soak the whole block? Or cut off enough to make 3/4 tsp of paste? Thanks!

  9. Laura goodridge

    Omg soo good! Seved this over a bed of kale which I blanched and added sum grilled chicken = yum! Thank you

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