Pad Thai

by Jill Dalton

Pad Thai

Jill Dalton
This Pad Thai recipe is not only super nutritious, it is also super delicious! There are zero refined sugars, salt or oil in this recipe so you can enjoy as much as you want without feeling guilty or groggy 
5 from 2 votes
Servings 2 people
Prep 15 minutes
Cook 11 minutes
Total 26 minutes

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  • 2 cloves garlic
  • 1 ½ Tbsp peanut butter
  • 2 limes, juice
  • ½ jalapeño, fresh
  • 3 deglet dates
  • 1 cup water
  • 1 cup carrots, shredded
  • ½ red bell pepper, sliced
  • 1 ½ cup red cabbage, shredded
  • ½ cup mung bean sprouts, save a little for topping
  • 2 green onions, diced
  • 8 oz pad thai rice noodles


  • Blend the garlic, peanut butter, lime juice, jalapeño, dates and water in a blender until smooth.
  • Dry saté the carrots, pepper, cabbage and sprouts for 5 minutes only adding a little water to keep it from sticking to the pan.
  • Cook noodles according to the directions
  • Add noodles to the cooked veggies and add half of the sauce and cook a few minutes.
  • Sir in remaining sauce or keep for another batch
  • Serve and top with fresh mung bean sprouts, ciantro and chopped peanuts
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Nutrition info

Calories: 606kcalCarbohydrates: 128gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 333mgPotassium: 761mgFiber: 10gSugar: 17gVitamin A: 12566IUVitamin C: 110mgCalcium: 127mgIron: 3mg

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Fran Hans Cikk December 3, 2018 - 7:50 am

Talya is a natural!! She sounds and looks like you, Jill. I wish you a speedy recovery, but you certainly have things in good hands with Talya on board!

Bev Doig December 5, 2018 - 10:14 pm

I made this for supper tonight and it was fabulous! Thank you.

glojones2 December 11, 2018 - 2:15 am

Hello Jill, so sorry to hear of your broken arm. Please have a safe recovery. Your daughter is a sheer natural, and yes she did a splendid job. In addition, she certainly looks like you even in her expressions. You have definitely taught your daughters well. And let me add, you other daughter (sorry for not remembering her name at the moment) did a fine job as well in the video that watched the other day. Again, I hope that you have a full recovery and back to your cooking show!

Jill Dalton December 11, 2018 - 9:17 am

Thank you =)

Lisa January 7, 2019 - 11:06 pm

Both of your daughters look , sound, and have the exact same expressions and sayings as you. They are marvelous. Watch out, you may be out of a job! 🙂

martha caicedo January 10, 2019 - 2:47 pm

Hello, That Recipe looks delicious, I wonder If I can replace the peanut butter for other ingredient low fat content?

Barbie Young February 2, 2023 - 2:24 pm

Looks yummy and I love all your recipes I’m using from your recipe book. Quick question, do you de-seed the jalapeño or keep them in ,or is it preference?

Jill Dalton February 4, 2023 - 10:06 am

I de-seed them but that is just my preference

Peter Rogers January 26, 2019 - 6:29 pm

This is a recipe that could easily not need to be cooked and eaten raw……

Nancy May 25, 2020 - 4:21 pm

This is delicious! I’ve made it two days in a row and served it to others, too. Thank you so much!

Melissa Ratisher October 21, 2021 - 2:17 pm

I’ve never made this entire recipe, but I have made the sauce a number of times and used it in/on various Thai style dishes, and it is fantastic. This is a staple recipe for me, thanks so much for another delicious addition to my collection!


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