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Paleo Pad Thai

I hope you’re ready for another Thai recipe! I really love Pad Thai but if you’re trying to cut back on your carbs, the Pad Thai that you get at restaurants really isn’t a good choice. This recipe uses zucchini noodles so it’s very low carb and it’s very delicious!


Sometimes, to save a little time, we throw in some frozen Stir Fry vegetables from Trader Joe’s. If you do, you really don’t need to do the zucchini noodles. And just like at the restaurant, you can choose what meat you want… chicken or shrimp?

Prep time: 15 minutes

Cooking time: 15 minutes

Serves: 6+




  • 2 T coconut oil

  • 3 cloves garlic, pressed or finely chopped

  • 2 t grated ginger or ginger paste

  • ½ cup creamy almond butter

  • 1 T fish sauce

  • 1 T coconut aminos

  • 1 t apple cider vinegar

  • 1 t toasted sesame oil

  • 1 t organic honey

  • Juice from 1 lime

  • ⅓ cup full fat organic coconut milk

  • Himalayan salt or sea salt to taste

  • Freshly ground pepper to taste


Other stuff

  • Optional (instead of the zucchini and carrots, or in addition to if you want some more veggies) Trader Joe’s frozen Stir Fry Vegetables.

  • 2 medium zucchini

  • 2 medium carrots

  • About 1 ½ pounds of chicken or shrimp. You can use pre-cooked chicken. I often use chicken from Easy Peasy Slow Cooker Roast Chicken. You can use fresh chicken as well, just allow a few more minutes of cooking time. Cut the chicken into evenly sized ¾ inch cubes

  • 2 eggs



  • Make “noodles” out of the zucchini and carrots. You can use a mandolin slicer, which is very quick, or a spiral slicer like this one. Or you can cut them by hand with a knife.

  • In a large skillet or wok, heat the coconut oil on medium low heat

  • Add the pressed garlic and ginger and cook for about 1 minute or until fragrant

  • Add the almond butter, fish sauce, coconut aminos, vinegar, sesame oil, honey, lime juice, coconut milk, salt and pepper.  Cook this mixture for a couple minutes while stirring until it’s smooth

  • If you’re using fresh chicken, or fresh shrimp, add it now and cook for about 5 minutes (or, if using raw shrimp, until it’s pink all the way through)

  • If you’re using the frozen vegetables, add these first and cook for about 3-4 minutes.

  • Add the sliced zucchini and carrots and cook for another 3-4 minutes or until tender but not mushy.

  • If you’re using cooked chicken or cooked shrimp, add it now

  • Push some of the mixture aside to make a spot to cook the eggs and add them. Stir the eggs until cooked and make sure the chicken or shrimp is heated through (or thoroughly cooked if you’re using fresh/raw).

  • Serve with some Chili Garlic Paste for some extra spice and flavor.