Paleo Pad Thai (Whole30)

This Paleo Pad Thai dish puts a healthier twist on modern day Pad Thai. The creamy nut butter combined with fresh ginger and lime juice is oh so delicious. This recipe is loaded with all of the best authentic Thai flavors. Not only is this recipe paleo friendly, but it is naturally Whole30 friendly and can be made Keto and AIP friendly too!

What Makes This Whole30 Pad Thai So Good?

• First off, this recipe is super simple to make! The creamy nut butter sauce only takes minutes to make and this recipe has so much flexibility with different modifications for different food restrictions! 

Whole30 Pad Thai Ingredients: 

For the sauce:

• Sesame oil-This is the main base. If you are doing the autoimmune protocol, you can substitute the sesame oil with avocado oil. Note that this will change the flavor profile a tiny bit but it will still be good!
• Almond butter-You can also use peanut butter for this recipe! If you are doing the autoimmune protocol (AIP) you can use tigernut butter. This is my go to Tigernut Butter recipe HERE.
• Limes-To add a nice kick.
• Fresh ginger-This is my favorite part of this recipe and it adds so much flavor! Please note that fresh ginger is different from dried ginger. Fresh ginger tastes different and is a lot less potent. If you are using fried ginger (which I do not suggest) cut the amount in half as it is much stronger. 
• Apple cider vinegar-To add some acid to this dish. 
• Poblano pepper-To add a kick. You can use jalapeno to make it even spicier. Skip for AIP.
• Fish sauce-For flavor. 

For the dish:

• Veggie noodles-You can even use cassava noodles for this but veggie zoodles are my favorite! I love spaghetti squash noodles (can find out how to make them HERE) zucchini zoodles, or even beet noodles. 
• Eggs-A must for a healthy pad thai dish! Omit for AIP.
• Green and red onion-To taste.
• Shredded carrot-To get those veggies in. 
• Avocado oil-To cook the chicken in. 
• Salt & pepper-To taste. Omit the pepper for AIP.

To serve:

• Red pepper flakes
• Crusted peanuts
• Limes 

How To Make Paleo Chicken Pad Thai:

For the sauce:

• Place all ingredients in the blender and blend until smooth.

For the chicken dish:

• Add the avocado oil to a non-stick pan on medium heat. 
• Next, season the chopped up chicken breasts with salt and pepper. 
• Add the onions and chicken to the pan and move around for 5 minutes. 
• Then crack in the egg and stir fry it until the egg is cooked.
• Now, add in the carrots & sauce and cook for 3 more minutes. 
• If you are using zoodles, cook them with a little bit of ghee to get them soft for 3 minutes on the stovetop.  Or if you are using cassava noodles make those according to the instructions. 
• Finally, mix the noodles, chicken, vegetables and sauce together in a bowl. 
• Serve with optional nuts, limes and cilantro on top.

Can I Make This Into Paleo Shrimp Pad Thai?

• Yes! Absolutely! Adjust the cooking time for the chicken to 4 minutes for the shrimp. Everything else you can do the same. 

Can I Make Paleo Pad Thai With Sweet Potato Noodles?

• Yes! For sure. Be sure to cook your sweet potato noodles with a little bit of oil on the stovetop for 5 or so minutes. 

How Can I Make This Keto Friendly?

• Use zucchini noodles as the noodles!

If you like this recipe, you will also LOVE:

• Asian Honey Sticky Pulled Pork
• Thai Shrimp Soup
• Asian Chicken Teriyaki Meatballs

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Paleo Pad Thai

Course Meals

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3 servings

Author Allianna Moximchalk

780kcal

Cost 8

Print Recipe Pin Recipe

Equipment

• ▢
  high speed blender
• ▢
  frying pan

Ingredients

For the sauce:

• ▢ 1/3 cup sesame oil avocado oil for AIP
• ▢ 1/2 cup almond butter or peanut butter. Tigernut butter for AIP
• ▢ 3 limes juiced
• ▢ 1 tbsp ginger freshly grated
• ▢ 3 cloves garlic minced
• ▢ 1 tbsp apple cider vinegar
• ▢ 1/3 cup poblano pepper can use thai chilies for a spicier touch. omit for AIP
• ▢ 1 tsp fish sauce
• ▢ 1/3 cup water

For the pad thai:

• ▢ 6 cups noodles I like spaghetti squash noodles or butternut squash noodles. You can even use cassava noodles or zucchini noodles for a low carb option. See notes above about how to make spaghetti squash.
• ▢ 2 eggs omit for AIP
• ▢ 1 pound chicken breasts
• ▢ 1/4 cup green onions chopped
• ▢ 1/2 cup red onion chopped
• ▢ 1/2 cup shredded carrots
• ▢ 1 tbsp avocado oil
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp pepper

To serve:

• ▢ fresh cilantro
• ▢ limes
• ▢ crushed peanuts omit for AIP

Instructions

For the sauce:

• Place all ingredients in the blender and blend until smooth.

For the pad thai:

• For the cassava noodles, make according to the box. If you are making homemade zoodles, place the zoodles in a frying pan with 1 tbsp cooking oil for 3-5 minutes until they soften up.

For the noodles:

• Add the avocado oil to the pan. Thinly slice the chicken breasts and season with salt and pepper. Add the chicken and onion to the pan and sautee for 5 minutes. Then, crack in the egg (omit for AIP.) Cook for an additional 5 minutes while constantly breaking up the egg. Add in the shredded carrots and veggie noodles. Pour in the sauce. Garnish with lime juice and cilantro to serve.
• If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

 

 

Serving: 1serving | Calories: 780kcal | Carbohydrates: 23g | Protein: 46g | Fat: 59g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 785mg | Potassium: 1175mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3949IU | Vitamin C: 40mg | Calcium: 220mg | Iron: 3mg

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