• Molly Bergseid


Did you know that soy is one of the most common food allergies? When I first found out I was allergic to soy, I quickly realized it’s an ingredient that is buried in so many foods. But of course, the biggest bummer of all was cutting out thai food because they use so much soy sauce in their cooking. All I have to say is thank god for coconut aminos.

My Pad Thai recipe is gluten free and soy free, and can be made nightshade free too if you cut out the chili powder. And for those of you staying true to paleo or AIP, skip the rice noodles too. This recipe will still be yummy, I promise!

Here is the recipe for my Pad Thai!

Pad Thai

By Molly Bergseid


1/4 cup olive oil

3 cloves garlic, minced

1 large yellow onion, diced

1 cup white mushrooms, sliced thin

2 cups baby bok choy, chopped

2 cups shredded chicken

1 cup shredded carrots

2 tbs fresh shredded ginger

1/2 package (7oz) pad thai rice noodles

2 tsp salt

3-4 tbs coconut aminos

2 tsp fish sauce

1 tsp red chili powder


Bring a pot of water to boil.

In a large skillet or frying pan, bring the olive oil to medium high heat.

Sauté the onions and garlic for 5 minutes.

Add the mushrooms and sauté for another 5 minutes.

Add the bok choy and sauté for another 5 minutes.

Add the shredded chicken and shredded ginger. Reduce the heat to medium and continue cooking for another 5 minutes.

Once the water comes to a boil, add the rice noodles and cook for 4-6 minutes. The noodles should be soft but only about half-way cooked. Strain the noodles and rinse thoroughly with cold water.

Add the noodles and shredded carrots to the pan.

Once evenly mixed, add the salt, coconut aminos, fish sauce, and chili powder. Let cook for about 5 minutes then turn the heat off.

Add additional salt, coconut aminos, and chili powder to taste.

Garnish with a lime wedge and cilantro.


Prep Time: 10 minutes

Cook Time: 30 minutes

Diets: Paleo, AIP, Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Grain-Free

Hope you like!