Zucchini Noodle Paleo Pad Thai - The Balanced Berry

Well hello there, I hope your week is getting off to a great start. I just spent my first weekend (of many) doing a ton of homework and studying. I know, I know – you’re jealous. Instead of watching football and being social, you totally wish you were balancing equations. Try to lock it up, jealousy doesn’t look good on anyone.

Anyways…

How about an awesome Pad Thai recipe?

I LOVE PAD THAI. I mean love. There were a ton of Thai restaurants in the area surrounding my college (during undergrad) so Pad Thai dinners with my girlfriends were a regular thing. #memories

I recently had a major Pad Thai craving like none other, so I decided to make my own healthier version. It. Is. Awesome. I hope you love it as much as I do!

Zucchini Noodle Paleo Pad Thai

2015-01-11 23:33:23

Serves 2

An easy, paleo-friendly Pad Thai recipe that comes together in under 30 minutes!

Write a review

Save Recipe

Prep Time

15 min

Cook Time

10 min

Prep Time

15 min

Cook Time

10 min

Pad Thai

2 Eggs, Whisked
2 Zucchinis, Spiralized
8 oz. Cooked, Chopped Chicken (I used two chicken breasts)*
1/3 Cup Carrots, Shredded
1/3 Cup Sugar Snap Peas, Chopped
1/3 Cup Red Onion, Chopped
2 Cloves Garlic
1 Tablespoon Coconut Oil

Sauce

3 Tablespoons Cashew Butter (can sub Peanut Butter)
Juice of 1/2 a lime (~1 Tablespoon)
2 Tablespoons Coconut Aminos
1/2 Tablespoon Fish Sauce
1 Tablespoon Rice Vinegar (Unseasoned)
1 Tablespoon Ketchup (No High Fructose Corn Syrup)
1 Teaspoon Honey
Sriracha to taste (depending on how spicy you like it! I used ~1/4 Teaspoon)
Optional Toppings
Shredded Cabbage
Bean Sprouts
Lime Juice
Chopped Cashews
Scallions

Instructions

Heat a small pan over medium-low heat. Prepare with nonstick spray, and add whisked eggs. Allow to cook in one even layer then flip like a pancake to cook the other side. Remove from heat, and chop into pieces. Set aside.
In a skillet over medium heat, melt the coconut oil. Add sliced onions, garlic, snap peas and carrots. Sauté for a few minutes.
In a blender or small food processor, blend together sauce ingredients. Set aside.
When vegetables are soft add zucchini, chopped chicken and eggs. Let cook for 1-2 minutes to soften the zucchini. Don't let it get too mushy.
Pour the sauce into pan, and stir until all ingredients are coated in sauce.
Top as desired and serve immediately.

Notes