Ultimate Paleo Pad Thai

Ultimate Paleo Pad Thai

The spici­ness of the chili with the flavour of the almond but­ter makes this pro­tein rich dish a favourite in my house­hold.  Depend­ing on your per­sonal pref­er­ence you might need to adjust the heat level.

4 Serv­ings


  • 3 tbsp Coconut Oil
  • 1 tbsp Butter
  • 4 Zuc­chini
  • 1 Chicken Breast (bone­less & skinless)
  • 1 lb Shrimp
  • 1 Egg
  • Car­rot, shred­ded (optional)
  • 1 Onion, diced
  • 4 Gar­lic Cloves, minced
  • 2 tbsp Gin­ger, fresh & minced
  • 3 tbsp Almond Butter
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Fish Sauce
  • 2 tbsp Chili Gar­lic Sauce
  • 2 Limes (1 for garnish)
  • 12 Thai Basil Leaves, julienne
  • Salt & Pepper
  • hand­ful Almonds, chopped
  • 12 Grape Toma­toes, halved (optional)


  1. Slice your zuc­chini thin to form long noo­dle strands (a Plas­tic Spi­ral Veg­etable Slicer is an excel­lent tool for mak­ing veg­etable noo­dles, how­ever a man­do­line will work for this ).
  2. Chop  chicken into 1/4 inch pieces.
  3. Mix together almond but­ter, cider vine­gar, fish sauce, chili sauce and juice of 1 lime.
  4. Scram­ble egg in a bowl and place to the side.
  5. In a large fry­ing pan sauté the onions in the coconut oil & but­ter over medium heat (have an extra fry­ing pan and a colan­der read­ily available).
  6. Brown the chicken in onions, fol­low closely with gar­lic and ginger.
  7. Add almond but­ter mix, stir­ring frequently.
  8. Turn heat up to medium-high and toss in zuc­chini and shrimp, which will take from 5 to 10 min­utes.  Shrimp will turn pink and start to curl and zuc­chini Al dente.
  9. In sec­ond pan, cook egg omelette style, remove from pan and keep pan ready with colander.
  10. Strain the zuc­chini over the sec­ond pan.
  11.  Add toma­toes & basil to the liq­uid and reduce over high heat.
  12. Slice up the egg and mix with the zuc­chini and reduced liquid.
  13. Gar­nish with almonds and a lime wedge.
  14. Sea­son with salt and pepper.
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