Pad Thai is a beloved dish known for its unique combination of flavors and textures. While traditional Pad Thai is not typically paleo-friendly due to ingredients like peanuts and rice noodles, there are alternative recipes that adapt this classic dish to fit paleo dietary restrictions. This Paleo Pad Thai version offers a delicious way to enjoy the essence of traditional Pad Thai without straying from paleo guidelines.
Ingredients and Substitutions
To recreate Pad Thai in a paleo-friendly way, certain substitutions are necessary. Instead of rice noodles, you can use spiralized vegetables such as zucchini or sweet potatoes, which provide a similar texture with additional nutritional benefits. For the peanuty flavor, almond butter or sunflower seed butter can serve as excellent substitutes, offering rich flavor while keeping the dish paleo.
Cooking Tips for Paleo Pad Thai
When preparing this dish, it’s important to cook your vegetable noodles just right — they should be tender yet still have a slight crunch to mimic the texture of traditional noodles. Sautéing them quickly over high heat can prevent them from becoming too soft or watery. Additionally, ensure that your sauce balances the savory, sweet, and tangy elements typical of Pad Thai by adjusting the ingredients to suit your taste.
Portioning and Serving
This recipe is quite filling and can easily serve a family of five with leftovers for the next day. If cooking for fewer people, consider halving the recipe to avoid excess. Serve this dish hot, garnished with fresh herbs like cilantro or basil, and a squeeze of lime for an added zest. These small additions enhance the flavors and bring a freshness that complements the rich sauce.
Enjoying Paleo-Friendly Versions of Classic Dishes
Adapting traditional recipes to fit dietary needs doesn’t mean sacrificing flavor. This Paleo Pad Thai is proof that with the right ingredients and techniques, you can enjoy classic dishes while adhering to a paleo diet. It’s also a testament to the dish’s popularity that even children are eager for seconds, making it a worthwhile addition to your regular meal rotation.
Paleo Pad Thai
Ingredients
Sauce
- 4 Tbsp Lime Juice
- 3 cloves Garlic, minced
- 1 tsp Crushed Red Pepper Flakes
- 1 Tbsp Coconut Aminos
- 1" piece of Fresh Ginger, finely chopped
- 1 tsp Rice Vinegar
- 1/2 cup Almond Butter
Pad Thai
- 1/2 cup Coconut Milk, canned
- 4 large Eggs
- 4 tsp Coconut Aminos
- Coconut Oil, for cooking/frying
- 1 medium Onion, thinly sliced
- 2 cups Sugar Snap Peas, thinly sliced lengthwise
- 4 cups cooked Spaghetti Squash, shredded
- 2 lbs Chicken Thighs, cooked & diced
Instructions
- Place all the ingredients from 4 Tbsp Lime Juice all the way to 1/2 cup Almond Butter in a food processor or blender and pulse until well blended and smooth.
- Scrape down the sides of the bowl with a rubber spatula, then add the coconut milk. Pulse until it’s blended and smooth. Set aside. This is your sauce.
- Crack the eggs into a bowl, and scramble them with the coconut aminos.
- Heat a large skillet over medium-high heat, about 3 minutes. Add 4 teaspoons of coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes.
- Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife. Alternately, you could just scramble the eggs.
- Using the same pan, increase heat to medium-high and add 2 teaspoons of coconut oil. Sauté the onion and sugar snap peas, stirring with a wooden spoon, until they’re crisp-tender. I prefer mine more tender than crisp.
- Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
- Add the thai sauce to the pan and mix until everything is well-blended and hot.
- Spoon onto plates and sprinkle with crushed cashews (or peanuts if you're being bad) and quirt with a lime wedge for a complete thai recipe.
Nutrition Information
Yield 4Amount Per Serving Calories 939Total Fat 64gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 40gCholesterol 476mgSodium 661mgCarbohydrates 30gFiber 8gSugar 12gProtein 71g
Nutrition is calculated by a third party and may not be 100% accurate
Christine M Bozich
Sunday 26th of January 2020
What is the calorie, nutrition info for the pad Thai!
Mandy
Thursday 25th of October 2018
Wow! SO delicious! I didn't use the eggs (my husband can't eat them) and used cashew butter instead of sunflower. The sauce is my FAVORITE part! I also used pre-packaged butternut squash noodles. Such a great dish and definitely one I will make again! Thank you for sharing!
Kelsey
Monday 19th of February 2018
Awesome! Used 1/4 tsp crushed red pepper and only after blending the sauce. Added 1Tb fish sauce and 2 tsp brown sugar to the sauce. Did not use the coconut aminos in the eggs. Used double the onion and noodles (half zucchini, half sweet potato), and only a little chicken.
Ethan
Thursday 4th of January 2018
Sub apple cider vinegar for rice vinegar to make it paleo. Beet noodles (spiralized beets) make awesome noodles for this sort of application. Perfect texture when sauteed with oil salt and garlic. Also works great in paleo pho.
Rosangely
Tuesday 4th of April 2017
This was delicious with almond butter. I also subbed the chicken for shrimp and it was amazing!