Paleo Pad Thai
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Meals
Cuisine: Asian
Servings: 3 servings
Calories: 780kcal
Cost: 8
high speed blender
frying pan
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
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
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