Paleo Pad Thai

Please share:

I think that Pad Thai is the only dish I have ever gotten at a Thai Food restaurant. It’s so good, I don’t see any reason why I should ever try anything else. It’s peanuty goodness wrapped up in noodles. What’s not to like about this Thai recipe? But that’s not a super paleo-friendly dish, so I said goodbye to the traditional Pad Thai.

But I found this Thai Food recipe from Melissa over at The Clothes Make The Girl, and got all excited. While it certainly doesn’t match the taste of the peanutty goodness or the texture of real glutinous noodles, it’s still a pretty delicious meal with tons of flavour. So good, in fact, that all 3 kids requested seconds. That’s 66% more than usually ask for more, so I would consider this a huge success and a recipe that will have to find it’s way into our regular rotation.

I doubled Melissa’s recipe, and it made plenty for our family of 5 with enough for lunch for 2 the next day. Keep that in mind, in case you don’t need that much. Probably cutting it in half would be good.

Paleo Pad Thai

Paleo Pad Thai

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes



  • 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


  1. 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.
  2. 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.
  3. Crack the eggs into a bowl, and scramble them with the coconut aminos.
  4. 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.
  5. 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.
  6. 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.
  7. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
  8. Add the thai sauce to the pan and mix until everything is well-blended and hot.
  9. 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: 4
Amount 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

Please share:

  1. I’m not sure if I’ll find sunbutter around here, any idea what might be a good substitute? I’ve never had sunbutter, so I’m not sure of the taste.

    I’ll probably try with Justin’s Almond Butter, but who knows how that will go.

    1. Almond butter would definitely be a good sub. Sunbutter tastes just like sunflower seeds. On it’s own, I’m not a huge fan, but it tastes good in this. Let me know how it turns out with the almond butter.

  2. This is delicious! I was a little skeptical of the different flavor combinations in the sauce but after putting it all together and adding bean sprouts, I love it. The pepper flakes definitely make it a little spicy, I would remove them if you prefer mild. I followed the recipe exactly and will be making it again soon!

  3. This recipe looks awesome. A quick FYI pad thai is made with rice noodles so it is already gluten free if you use g free tamari. Not technically paleo but of all grains rice is pretty much just a simple carb, good for post workouts.

  4. This recipe sounds great! I’m currently making it right now. Quick thing that would be super helpful—rather than listing cooked spaghetti squash in the ingredients list, maybe add it to the beginning of the instructions (heat oven to 375, poke holes, etc). I just added the onions and peas to the pan and realized the recipe calls for COOKED spaghetti squash. So I had to turn everything off and stop to put the squash in the oven for an hour. Not a huge deal but a little frustrating.

    Excited to see how it turns out though!

  5. I really enjoyed this. I subbed cashew butter for sun butter and green beans for snap peas due to what I had on hand. Cut the crushed red pepper down to 1/4 tsp and the kids still thought it was too spicy. I would probably cut it down to just a punch next time. Definitely going in the rotation! Thanks!

  6. 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.

  7. 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.

  8. 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!

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