Voodle Pad Thai

Three cheers to this amazingly delicious gluten free Voodle Pad Thai. I whipped this up in the kitchen the other day. My friend who is paleo made a version similar to this with zucchini and meat so I wanted to give it a go and make my own vegan, gluten free friendly version. I opted for broccoli stalk, carrots, and spaghetti squash (because of their nutritional value) as the noodles or as I like to call them Voodles (Veggie Noodles). I also made the sauce from scratch swapping out the peanut and using almond instead. I don’t eat tofu, but I was making this for people who do, so in this photo it had tofu, you can add tofu, meat, chicken, shrimp or egg as you would with a traditional pad thai dish. I hope you try this winner, it sincerely is as amazing and delicious as it looks and is so simple to make!!


3 Large Carrots – cut batonnet style or shred
2 Cups of Broccoli Slaw
1 Red Bell Pepper – cut into thin strips
1 Small Spaghetti Squash – cooked according to the sticker
1 Cup of Mushrooms – washed and sliced
3 Cloves of Garlic – minced
1 Tbsp of Minced Ginger
4 Scallions
2 Tbsp of Coconut Oil – I prefer Nutiva


1 Tbsp of Braggs Apple Cider Vinegar
3 Tbsp of Almond Butter
2 Tbsp of Chili Flakes
1 Tbsp of Lime Juice
1 Handful of Cilantro

1) Mix  sauce ingredients in a blender and set aside
2) Heat coconut oil to med-high
3) Sautee onion, garlic, and scallions in heated oil for 2 mins until tender
4) Toss in remaining veggies (excluding spaghetti squash) and stir fry for approx 3 minutes. You want to keep the “voodles” (veggie noodles) al dente to reserve nutrients and also to keep a better texture.
5) stir in sauce and cook for 1 minute until heated through
6) remove from heat and toss spaghetti squash noodles mix well

Top with chopped almonds, lime and cilantro
Optional – add crispy, baked or marinated tofu cubes
Non Vegan Option – add cooked chicken or shrimp

“whenever we cook for others, we are making a statement to them. If what we prepare and present to our family and friends is attractive, tasty, and health-supporting, we are saying that we want them to be well and happy, to feel nurtured and strengthened. When we offer cuisine that is made of whole and natural ingredients, we are saying that we want them to have all the energy they need in order to make every aspect of their lives richer. We are saying that we honor them” — John Robbins, In May All Be Fed

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Categories: Gluten Free, Paleo, Sauces, Vegan, Vegetarian

Author:The Holistic Dish

A passionate foodie with a background in Natural Nutrition, Holistic Wellness and Professional Training at the Natural Gourmet Institute. Creating healthy and holistic recipes for friends and loved ones of the Paleo, Vegan, Vegetarian and Gluten Free fare.

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One Comment on “Voodle Pad Thai”

  1. January 23, 2012 at 1:25 am #

    Voodles – love it! I’ve made “vegetable spaghetti” before but from now on I am calling them voodles!

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