Paleo Pad Thai




Paleo Pad ThaiSeveral years ago we hired a personal chef to come teach my daughter how to cook Thai food since she wanted to be a chef. The sweet lady we hired had been a missionary in Thailand for 17 years and had even adopted a child while there. The stories she told of living in a forest, no running water, no electricity, and yet providing not only for her family but for a small village, were amazing. Of course the food she taught us to cook was just as amazing. Since we’ve begun eating Paleo I’m slowly taking the recipes and trying to convert them to Paleo friendly versions.

This Pad Thai turned out pretty darn close. The sauce is a little thicker, but the flavor is amazing. The kids are begging for a glass noodle salad next, not sure I can capture the texture of the glass noodles though.

I think draining the zucchini noodles is key, so don’t skip that step. Just let them sit on a few paper towels while you prepare everything else. If you can let them sit for 30 minutes or so, even better!

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Paleo Pad Thai

Paleo Pad Thai

  • Author: Misty
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 1x


  • 1 lb chicken, cubed
  • 1 lb shrimp
  • 2 zucchini
  • 4 carrots
  • ¼ cup almond butter
  • 2 tablespoons lime juice
  • 1 teaspoon crushed red pepper flakes
  • 2 + 2 tablespoons coconut aminos
  • ¾ cup coconut milk
  • 1 tablespoon minced garlic
  • 4 eggs
  • Coconut oil


  1. Use a Julienne peeler to create noodles with the zucchini onto a papertowel to let the water drain out of the noodles
  2. Create noodles with the carrots with the Julienne peeler
  3. Combine the almond butter, lime juice, red pepper flakes, 2 tablespoons coconut aminos, garlic and coconut milk in a food processor until smooth
  4. Fry the chicken cubes in coconut oil until done, set aside
  5. Steam zucchini and carrot noodles for 5 mins
  6. Crack and whisk eggs with 2 tablespoons coconut aminos and make scrambled eggs, set aside
  7. In skillet, cook shrimp with the almond butter sauce, add more coconut milk if necessary
  8. Combine chicken and eggs with the shrimp, heat through
  9. Serve noodles on plates and pour sauce mixture on top
  • Category: Dinner
  • Cuisine: Thai