This Peanut Free Pad Thai Recipe is as tasty as the version that includes peanuts. Keeping all the flavors of original Pad Thai Recipe, is a treat to all that have allergy to peanuts, as well as for those that don’t.

Peanut Free Pad Thai

When I asked the question to some of my friends “If you’re not limited by any food allergies, what meals would you order from Asian restaurants?” A lot of them responded with a peanut-free Pad Thai. I believe many would agree and it’s my personal favorite dish to order at a Thai restaurant.

However since my of my kids has a history of reacting to peanuts, Thai food generally was a rare treat in our home, so rare that I can barely remember when I made it last time.

I’ve made a lot of Thai recipes before, even on this site I have a recipe that is very popular. However, with my present situation, i must adjust. So I’ve decided to make it taste even better than the version that includes peanuts. Before that, I would like to talk about the analysis of Pad Thai Allergens because I’ve mastered the subject and feel obligated to share my findings with you.

Ingredients

For the Sauce

• 3 Tbsp fish sauce

• 2 Tbsp brown sugar

• 2 Tbsp lime juice

• 1 tsp sriracha sauce (optional, to taste)

• ¼ cup hot water

For the Stir-Fry

• 1 Tbsp olive oil (or vegetable oil)

• ½ medium yellow onion, chopped

• 3 garlic cloves, minced

• 4 scallions, cut into 1–2 inch pieces (white parts separated from green)

• 1 boneless, skinless chicken thigh, diced

• 8 large shrimp, peeled and deveined

• 4 oz firm tofu, pressed, pan-fried, and cubed

• 2 cups mung bean sprouts

• ½ lb fresh rice noodles (or dried, soaked for 1 hour in cold water)

• 2 eggs

• Extra oil as needed

For Serving

• Fresh lime wedges

• Extra bean sprouts and green scallions for garnish

Instructions

Step 1: Prep the Noodles

• If using dried rice noodles, soak them in cold water for about 1 hour until pliable. Drain well.

• If using fresh noodles, separate gently by hand.

Step 2: Make the Sauce

• In a small bowl, whisk together fish sauce, brown sugar, lime juice, sriracha, and hot water. Set aside.

Step 3: Start the Stir-Fry

• Heat a wok (or large skillet) over medium-high heat until a drop of water sizzles. Add 1 Tbsp oil.

• Add the onion, garlic, and white parts of the scallions. Stir-fry 30 seconds, until fragrant.

Step 4: Cook the Protein

• Add the diced chicken and cook 2 minutes until about halfway done.

• Add shrimp and stir-fry another 2 minutes until just pink.

• Add the tofu cubes and toss to combine.

Step 5: Add Noodles & Sauce

• Add noodles, half the bean sprouts, and half the green scallions.

• Pour in the sauce and stir-fry 3–5 minutes, tossing constantly until the noodles absorb most of the liquid and turn glossy.

Step 6: Scramble the Eggs

• Push noodles to one side of the pan. Add a drizzle of oil, crack in both eggs, and gently scramble until set.

• Fold the eggs into the noodles.

Step 7: Serve

• Plate the Pad Thai and top with remaining bean sprouts and scallions.

• Serve immediately with lime wedges for squeezing.

Tips & Notes

• Tofu: Pan-fry until golden before adding; it keeps its shape better.

• Heat level: Adjust sriracha or add dried chili flakes if you prefer spicier Pad Thai.

• Make-Ahead: The sauce can be prepared 3 days in advance and stored in the fridge.

• Freezer: Pad Thai is best fresh, but cooked chicken, shrimp, and tofu can be frozen separately and added when reheating noodles.

Homemade Pad Thai That is Both Allergy Friendly and Authentic

The nature of cooking for anyone with food allergies involves substitutes and modified recipes. But I’ve wanted to be cautious not to change it to the level of making something different and calling it Pad Thai.

Some individuals may want to substitute the crunch and flavor of peanuts with crushed sunflower seeds. Which really is a great alternative for those for folks who aren’t allergic to sunflower seeds. But when you use sunflower seed butter, then it becomes a recipe similar to sesame noodles. Or like dan dan mein, both that use peanut butter in the sauce and taste awesome but certainly not pad thai.

Within my quest to master why is Pad Thai authentic and resembles what is made and served from the street carts in Thailand, I’ve found that the reddish color is more of an American style. And using tomato ketchup to give Pad Thai a red color is critiqued.

Pad Thai gets its slightly red colorization when prepared with whole shrimp. When you take of the shell and the top, leave the juicy guts which turn red when you cook. Maybe shrimp heads and guts may appear unpleasant to the Americans, but whole shrimp is actually really tasty.

If utilizing the “nasty parts” from shrimp is really a deal-breaker, then try using paprika or sriracha. To supply the noodles a reddish color with only a little spicy kick. I bought my first bottle of sriracha sauce produced by|created by Huy Fong Foods, top 8 allergen free, gluten free, and certified Kosher with this recipe.

These Keto Chicken Wings are oven-baked yet so crispy and taste as if you got them from your favorite restaurant.  I first made them for several of our friends, and these keto crispy chicken wings were gone in minutes.  I bet you and your loved ones and friends will enjoy them too!

Break Down of Chicken Wings

If you’re buying chicken wings initially, you could be surprised cause they look different than you receive them at a restaurant.  You’ll simply need to break them down yourself, which will be very easy.

Chicken wings are composed of three parts:

• Drumette – This part is attached to the wing of the chicken and seems like a tiny drumstick.
• Flat (or wingette) – in the middle area of the chicken wing, and appears like a flat oval.
• Tip – This is actually the very end of the chicken wing, and it is pointy.

It’s hard to think that chicken wings could ever get crispy without the aid of flour or several other carb-rich ingredients, but with this specific keto chicken wings recipe, you will be pleasantly surprised.

Ingredients

For the Wings

• 3 lbs chicken wings

• 4 Tbsp melted butter (or ghee for paleo)

• 2 Tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp salt

• ⅓ tsp black pepper

• ⅓ tsp cayenne pepper

• ½ fresh chili pepper, finely chopped

• 1 tsp ground ginger

• 1 Tbsp brown sugar substitute (like Swerve)

• Juice of 1 lemon

• 1 Tbsp soy sauce (or tamari for gluten-free)

• Juice of 1 lime

• ½ tsp fresh parsley, chopped

For the Keto BBQ Sauce

• 1 cup sugar-free ketchup (homemade or store-bought)

• 2 Tbsp apple cider vinegar

• 1 Tbsp Worcestershire sauce (sugar-free if available)

• 1 Tbsp brown sugar substitute

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper, to taste

Instructions

1. Preheat the Oven

• Set oven to 400°F (200°C). Line a baking sheet with parchment paper. For extra flavor, lay lemon slices under the wings as they bake.

2. Prep the Wings

• Pat wings dry with paper towels — the drier they are, the crispier they’ll get.

• In a large bowl, toss wings with melted butter, olive oil, garlic, salt, black pepper, cayenne, chili pepper, ginger, sweetener, lemon juice, soy sauce, and lime juice until coated.

3. Bake the Wings

• Arrange in a single layer on the baking sheet.

• Bake 45–50 minutes, flipping once or twice, until golden and crisp.

4. Make the BBQ Sauce

• While wings cook, add ketchup, vinegar, Worcestershire, sweetener, paprika, garlic powder, and onion powder to a saucepan.

• Simmer over medium heat for 10–15 minutes, stirring occasionally, until slightly thickened.

5. Serve

• Transfer wings to a platter. Drizzle with BBQ sauce or serve it on the side for dipping.

• Garnish with parsley and serve with lime wedges for a bright finish.

Tips & Make-Ahead

• Crispier Wings: Place the wings on a wire rack set over the baking sheet so air circulates while baking.

• Make Ahead: Sauce can be made up to 3 days in advance and stored in the fridge. Reheat gently before serving.

• Freezer Friendly: Cooked wings freeze well. Reheat in a 375°F oven until hot and crispy.

If you like these Chicken wings, please check out this:

Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)

KFC Chicken Littles Recipe (Copycat)

Homemade McDonald’s Chicken McGriddles (Copycat)

Popeyes Chicken Sandwich Recipe

How to Make Chick-Fil-A Chicken Minis

Today I’m going to share Garlic Butter Steak Bites With the Spicy Marinade recipe. The beef bites are very tender and juicy and take only 10-15 minutes to make. They go perfectly well with potatoes for lunch and dinner!

Garlic butter steak bites are simple to make and delicious. It’s great for a busy weeknight dinner whenever you feel full course dinner is a lot to handle in the kitchen.

It’s super easy to make these marinated steak bites since it takes only about 10 minutes. The first thing you do is cut the sirloin steak into cubes ( bite-sized) and season them with salt, black pepper and smoked paprika.

The next phase is warming up a cast-iron skillet and cooking the steak bites with butter and garlic. To bring up the taste, I really like adding my homemade dry rub before serving. The results are tender, juicy, and so flavorful beef bites that everyone will enjoy!

Ingredients

• 1 lb top sirloin steak, cut into bite-sized cubes

• 1 teaspoon smoked paprika

• ½ teaspoon kosher salt

• Freshly ground black pepper, to taste

• 4 tablespoons unsalted butter, room temperature

• 12 garlic cloves, peeled

• ½ tablespoon Italian seasoning

• 1 teaspoon homemade dry rub (or your favorite steak seasoning)

• 1 tablespoon fresh Italian parsley, chopped

• Juice of ½ lemon (or about 4 small squirts)

Instructions

1. Marinate the Steak

Place the steak cubes in a bowl. Season with smoked paprika, kosher salt, and black pepper. Toss to coat and let sit while you prep the skillet.

2. Cook the Garlic

Heat a large skillet over high heat. Add the butter, and once melted, add the garlic cloves. Stir for a minute until fragrant and lightly golden.

3. Sear the Steak Bites

Add the steak cubes to the skillet with the garlic. Cook for about 3–4 minutes, stirring and tossing so the steak sears on all sides. Sprinkle in the Italian seasoning and dry rub, mixing well to coat.

4. Finish and Serve

Once the steak is cooked to your liking, stir in the fresh parsley. Remove from the heat, drizzle with lemon juice, and serve immediately.

Tips & Notes

• Steak options: Ribeye or New York strip also work great for this recipe.

• Garlic tip: Leave cloves whole for a mellow flavor, or smash them slightly for more punch.

• Cooking level: For medium-rare bites, aim for about 3 minutes total; cook a bit longer if you prefer medium.

Pin the image below if you like this Garlic Butter Steak Bites Recipe!

Check out our most popular Garlic butter recipe so far here: Garlic Butter Juicy Pork Chops Recipe