This simple, one pot Whole30 Pad Thai recipe is the best thing I have ever had.  Completely compliant with almond butter, coconut aminos, spiraled sweet potatoes and all the toppings you cannot go wrong with this recipe!

We are feeling quite like adults these days… maxing out our 2017 & 2018 ROTH IRAs, purchasing electric toothbrushes (mission: SOG, Save Our Gums!!), and paying business-y taxes all this week.  Anyone else still wonder at the fact that we have those things to do?  I mean at almost 30 years old I’m still like, “Wait, I’m old enough to do these things!?!”  I still feel like (physically, not emotionally) I’m 18 and about to start college!  Anyone else not feel their age?? Maybe that has to do with our childless lifestyle (so we get 8-9 hours of uninterrupted sleep a night) or maybe that we feed our bodies well or both?  Definitely both… I don’t know though, ask me how I feel in 5 years and I’ll probably hand you my kids for one undisturbed, restful night home alone.

I think thats the one thing I’m learning about being in this season of waiting for a family.  Just enjoy it, sit in it even though it may not be where I want to be right now.  I want to be woken up in the middle of the night for feedings or have a toddler climb in bed with us because she had a nightmare.  I want to kiss boo-boos and play on the ground all day.  I want to read bed time stories and guide our children to walk in the ways of the Lord.  But that’s not the way life looks for us now.  Soooooo yes, I will enjoy sleeping 9 hours a night, having Saturday afternoons to catch up on This is Us, reading in the middle of the afternoon and spend countless hours in the kitchen coming up with tasty meals for y’all!

I have been hoarding this recipe from you for quite some time.  Why?  Well, honestly I could never make enough leftovers to photograph it!  Either we ate it ALL for dinner or Mr. HHT wanted to take it into work for lunch.  I really don’t like playing favorites but this recipe is seriously my favorite dish I have made in a long time! Yes it’s day 26 of our Whole30 and I’m sure our taste buds have changed a bit because of that but we will continue to eat this off Whole30 on our Thai Thursday nights <— we are big into themed meal nights… Taco Tuesday, Thai Thursday.  We would usually go to our local Thai joint for curry or pad thai but going out to eat has proved very difficult while eating whole30.  Actually, since trying to eat strictly paleo it has been difficult to eat there as well.  So sad.  So I set out on a quest to make our own Whole30 Pad Thai!

First Pad Thai hurdle, the noodles.

Vital to every pad thai dish.  Can’t have pad thai without ’em.  I thought of zucchini noodles first but then realized, no they contain too much liquid.  Next up to bat, sweet potatoes.  Probably to one vegetable we have eaten more of in the last 26 days than any other veggie.  I love these things… versatile little root vegetables and Mr. HHT loves them.  Get yourselves a spiralizer (here is the one I use) and go crazy.  The sweet potato noodles are perfection for this dish!

Next Pad Thai hurdle, the sauce.

Pad thai sauce is usually peanut butter (not Whole30), soy sauce (def not Whole30) and fish sauce (mostly not Whole30).  Well here’s the solution for that.  Instead of peanut butter use either cashew butter or almond butter, without added sugar of course.  Soy sauce is definitely not complaint because soy is a legume.  Honestly this stuff makes me super gassy and it has estrogenic properties so I stay away from it anyway.  So for all our soy sauce alternative needs we turn to these coconut aminos.  The perfect substitute.. no gas and not extra estrogen!  What’s the problem with fish sauce?  Most fish sauces contain sugar (one thing Whole30 brings a total awareness too, so many things you would’t think actually contain added sugar) here’s our favorite Whole30 compliant Red Boat Fish Sauce.

Once you have all your veggies and protein prepped this recipe will only take you all of 20 minutes!  You will love how comforting and flavorful this dish is.  It certainly will not disappoint!  All the thai flavors are all there with not GI discomfort.  Get excited!!  <— I know my man is!

Your turn to try our Whole30 Pad Thai.

Now go little makers and shakers in the kitchen and make this sweet potato Whole30 Pad Thai! You will love the flavor combo and enjoy a new way to re-create Thai cuisine. Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @herheartandtable, so we can check it out!


Print Recipe
Whole30 Pad Thai
Prep Time 10 minutes
Cook Time 20 minutes
Thai Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Thai Sauce
  1. Prep all your vegetables and protein before you begin making this dish.
  2. Prep your sauce by combining all ingredients. It should be smooth and creamy after you combine everything. Set aside.
  3. Heat a large skillet or wok over medium heat and add in 1 tbsp sesame oil. Once hot, add 1/2 the sweet potato noodles. Toss to coat with oil. Cook, stirring occasionally, until the noodles are tender but not too soft, about 5-6 minutes. Remove and place on a plate. Repeat until all noodles are cooked.
  4. In the same pan, add the final 1 tbsp of oil. Add in shallot and garlic and sauté for 1-2 minutes. Next add in your sliced onions and sauté until translucent. About 3-4 minutes.
  5. Add in chicken, stirring occasionally until chicken is cooked through, about 5-6 minutes.
  6. Make room in the pan to make some scrambled eggs! Crack the two eggs and scramble until cooked through.
  7. Add in the sweet potatoes, basil, cashews, cilantro, and the pad thai sauce. Toss until all is well coated.
  8. Best served in a bowl with all the toppings piled on! Enjoy.
Recipe Notes

I usually will double the recipe so I can have leftovers for lunch the next day for both Mr. HHT and I.  You will be disappointed if you don't. Trust me!

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