Paleo Pad Thai

Paleo Pad Thai is a healthy, grain-free twist on the traditional Thai favorite, offering all the bold, tangy flavors of classic Pad Thai while using wholesome, paleo-friendly ingredients. In this version, zucchini noodles or spaghetti squash take the place of rice noodles, and the sauce is made with almond butter, lime juice, coconut aminos, and a touch of honey. Packed with protein from chicken or shrimp, fresh vegetables, and topped with crunchy nuts, this dish is light, nutrient-dense, and satisfying. Paleo Pad Thai is perfect for those following a paleo or gluten-free diet, and it’s quick enough for a weeknight dinner that doesn’t sacrifice flavor.

Ingredients

• 2 medium zucchini (spiralized) or 1 small spaghetti squash (cooked and shredded)
• 1 lb chicken breast or shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 2 eggs, lightly beaten
• 3 cloves garlic, minced
• 1/4 cup almond butter
• 2 tbsp coconut aminos (or tamari for gluten-free)
• 1 tbsp lime juice
• 1 tbsp honey (optional, for sweetness)
• 1/2 tsp fish sauce (optional)
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped cashews or almonds (for topping)
• Lime wedges for serving

Instructions

1. Prepare the noodles: If using zucchini noodles, spiralize the zucchini and set aside. If using spaghetti squash, cook it ahead of time and scrape the strands out of the squash.
2. Cook the protein: Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chicken or shrimp and cook until fully cooked through (about 5-7 minutes for chicken, 3-4 minutes for shrimp). Remove from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the remaining coconut oil. Sauté the red bell pepper and carrots for 4-5 minutes, until softened. Add the garlic and cook for another minute.
4. Cook the eggs: Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then stir them into the vegetables.
5. Make the sauce: In a small bowl, whisk together the almond butter, coconut aminos, lime juice, honey, and fish sauce (if using).
6. Combine and serve: Add the zucchini noodles or spaghetti squash and cooked chicken/shrimp back into the skillet. Pour the sauce over everything and toss until well combined. Cook for another 2-3 minutes to heat through. Garnish with green onions, cilantro, and chopped cashews or almonds.
7. Serve: Serve hot with lime wedges for an extra burst of flavor.

This Paleo Pad Thai is a fresh and flavorful dish that offers all the deliciousness of the original while keeping things paleo, healthy, and satisfying!