clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
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