Jackfruit Pad Thai

Jackfruit Pad Thai

Jackfruit Pad Thai

This plant-based take on a Thai favorite can be made gluten-free with the use of gluten-free soy sauce.
Prep Time 1 hour
Cook Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4


  • 12- ounce package rice noodles
  • 2 tablespoons peanut or vegetable oil
  • 4 cloves garlic minced
  • 5 green onions sliced
  • 1 package Upton’s Naturals Chili Lime Jackfruit
  • 1 cup fresh bean sprouts


  • 2 tablespoons tamarind concentrate
  • Juice of 2 limes
  • cup soy sauce
  • cup brown sugar
  • 3-4 teaspoons chili sauce to taste


  • ½ cup chopped peanuts
  • cup sliced green onions
  • Lime slices


  • Soak noodles in a large bowl of hot water for 30 minutes to 1 hour, or until the noodles are softened. Mix together all of the sauce ingredients in a small bowl.
  • Heat the peanut oil in a large wok or skillet and stir fry the noodles for 2 minutes. Add the garlic, green onions, and jackfruit, then stir in sauce. Cook for another 4-5 minutes, adding the bean sprouts in the last minute.
  • Plate the Pad Thai and garnish with chopped peanuts, sliced green onions, and lime slices.
Keyword Jackfruit Pad Thai
Chili Lime Jackfruit