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Paleo Pad Thai turns the famous Thai dish into a healthy version without gluten or dairy, while keeping all its authentic flavors. This tasty meal combines crunchy zucchini noodles with fresh veggies, scrambled eggs and your choice of shrimp or chicken, all wrapped in a flavorful sauce made with tamarind, lime and cashews. It's perfect for anyone following the paleo diet who's craving Asian food without messing up their nutrition goals.
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Key Ingredients
- Spiralized zucchini: a light, nutritious swap for rice noodles.
- Shrimp or chicken breast: lean protein you can't do without.
- Coconut oil: adds tropical flavor and doesn't break down when heated.
- Fresh garlic and ginger: creates an authentic aromatic base.
- Colorful veggies (red bell pepper, carrots): add crunch, nutrients and pretty colors.
- Coconut aminos: a paleo-friendly soy sauce substitute.
- Tamarind paste: gives that signature tanginess.
- Natural honey or maple syrup: balances out the flavors with sweetness.
Step-by-Step Cooking
- Mix your sauce:
- Stir together coconut aminos, lime juice, fish sauce, tamarind paste, honey, ginger and chili flakes in a small bowl. Keep stirring until the tamarind paste completely dissolves.
- Cook your protein:
- Heat coconut oil in a wok or large pan. Toss in your shrimp or chicken and cook until done. Set aside on a plate.
- Get your veggies going:
- Add the remaining coconut oil, garlic and ginger. Throw in bell pepper and carrots, then stir-fry for 2 minutes.
- Add noodles and eggs:
- Put in zucchini noodles and stir-fry for 2-3 minutes. Push everything to one side, pour in beaten eggs and scramble them. Mix with the veggies.
- Bring it all together:
- Add back your protein, green onions and the sauce. Mix everything up and let it bubble for a minute.
Tasty Serving Ideas
Dish it up in deep bowls, topped with cilantro and lime wedges. Sprinkle with crushed almonds or peanuts for extra crunch.
Serve alongside a coconut milk Thai soup and some fresh fruit. Wash it down with lemongrass iced tea or mango kombucha for the perfect drink pairing.
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Creative Twists
Seafood lover's version: mix together scallops, crab meat and shrimp.
Beef option: use thin slices of flank steak or sirloin with shiitake mushrooms.
Meat-free choice: sub in portobello mushrooms and avocado.
Smart Storage Tips
In the fridge: keeps for 2-3 days in an airtight container. Store sauce separately for best results.
Warming up: use a pan with coconut oil. Add a splash of water or broth if it seems dry.
Prep ahead: make zucchini noodles and sauce beforehand and keep them apart.
Pro Cooking Tricks
Squeeze extra moisture out of your zucchini noodles before cooking.
Let your protein sit in lime juice and ginger for extra flavor.
Get your wok or pan super hot for that special 'wok hei' taste.
Mix some almond butter into your sauce for a creamy peanut-style dish.
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Make sure you've got all four tastes: sour, sweet, salty and spicy.
Frequently Asked Questions
- → What is coconut aminos and what can I use instead?
- Coconut aminos is a gluten-free, soy-free soy sauce alternative. If you're not strictly paleo, you can use tamari or regular soy sauce instead.
- → How can I make zucchini noodles without a spiralizer?
- You can use a peeler to create long zucchini ribbons, then slice them thinner by hand. A mandoline fitted with a julienne blade works too.
- → Can I prep this dish ahead of time?
- You can mix the sauce and chop the veggies beforehand, but it's best to spiralize the zucchini just before cooking to keep them from getting soggy.
- → How do I keep the zucchini from releasing too much water?
- After spiralizing, sprinkle the zucchini noodles with salt and let them sit in a colander for 10 minutes. Gently squeeze them with a clean towel before cooking.
- → Does tamarind paste fit in the paleo diet?
- Yes, tamarind paste is paleo-friendly since it's made from natural fruit. Just check the label to ensure there are no added sugars.