Have you ever met someone that didn’t like Pad Thai? I think it’s just a universal thing to love these saucy tangy noodles. I’m switching things up today with this recipe for Low Carb Pad Thai but I promise you won’t miss the carbs!
Let me start off by saying that no, this recipe is in no way authentic. Not even close. BUT it totally tastes authentic!
Traditional Pad Thai sauce has one too many speciality ingredients for it to be my weekly go-to recipe but this one is very similar in taste thanks to the fish sauce! Don’t be scared, fish sauce gives pad thai that traditional umami flavor that you just can’t replicate without it.
Also, I know what you’re thinking…HOW IS THIS LOW CARB AND PALEO??? Well, those noodles you see? Those are kelp noodles and they’re my new favorite obsession.
The texture is SPOT ON for normal rice vermicelli noodles. While the shape is different than the traditional flat rice noodles the taste, texture, everything is exactly the same. They’re practically zero carbs and pack a ton of iodine and trace minerals. LOVE.
This meal comes together in just a few minutes as well. I will say though that you need to start soaking your kelp noodles right when you get started so they’ll be nice and soft by the time you need to mix them in with the sauce.
If you don’t they’ll be crunchy and no one likes crunchy pad thai.
RECIPE CARD
Low Carb Paleo Pad Thai
Let me start off by saying that no, this recipe is in no way authentic. Not even close. BUT it totally tastes authentic!
Ingredients
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- 12 oz kelp noodles (SOAKED)
- 8 ounces boneless skinless chicken breast (cooked, thinly sliced)
- 2 large eggs
- 1/2 cup mushrooms (sliced)
- 1/2 cup white onion (sliced)
- 3 medium green onions (sliced into 1" pieces)-
- 1/2 tablespoon coconut oil
- cashews (crushed, for topping)
- Limes (for serving)
Sauce
- 1/4 cup paleo ketchup
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- 1 tablespoon sweetener of choice (coconut sugar for paleo or powdered erythritol for low carb)
- 1 clove garlic (minced)
- 1 teaspoon almond butter
- 1/2 teaspoon crushed red pepper flakes
- 1 pinch sea salt
Instructions
More TIPS about this paleo recipe in the post above!
- Prep all of your vegetables and sauce so you can move through the steps below quickly. Make sure to soak your kelp noodles the night before or for at least 10 minutes with a squeeze of lime to soften.
Heat a large wok or skillet over medium high heat with the coconut oil. Cook the chicken until done. Remove and set aside.
Add a bit more oil to the pan and scramble the eggs, remove and set aside on the plate with the chicken.
Add the mushrooms and onions to the skillet and cook just until soft.
Stir in the chicken and egg along with the green onions. Pour in the sauce and toss with the noodles.
Top with crushed cashews and a squeeze of lime.
Recipe Notes
Note: This paleo pad Thai recipe originally included bean sprouts, which have been removed since they aren't paleo. They are still shown in the photos. Feel free to include them if they fit your dietary lifestyle.
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13 Comments
Hildur
Super lovely stuff!
Very tasty. Been trying to find a good recipe to use kelp noodles in it and i love pad thai! So its a good and healthy substitute .
Thank you.
I will be cooking this again.
Ben
It’s very tasty, but I had to doctor the sauce a little because I agree with the ketchup comment. I added a little more garlic, doubled the red pepper flakes, and threw in a dash of soy sauce.
Really good call on the kelp noodles, and thanks for the tasty recipe!
Chelle
Thanks for the idea but I feel it’s my civic duty to say no to ketchup here. Tried this and all I could taste was that classic ketchup flavor (and smell) throughout the meal. IMHO the recipe could have less ketchup, like half, or none at all. Tamarind paste is the traditional flavor here and without that, you’d be better off with a simpler sauce: soy sauce/coconut aminos/etc, fish sauce, lime juice, and brown sugar/sugar alternative/etc.
Siennah
The recipe was amazing!
Delicious & will definitely be cooking again! Thank you!!
Katie
I live in a small town, so of course no kelp noodles available. I used butternut squash noodles instead. I doubled the garlic in the sauce and also cooked the chicken in chili oil. I’ve made several pad Thai recipes and this one is the closest to the restaurant flavor that I’ve ever found. Delicious!!! I’ll absolutely be saving this one to make again and again.
Julie
I made this tonight and it wasn’t absolutely incredible. I would say maybe even better than our normal take out place! The kelp noodles were so fun! We like a sweeter sauce so I added about 1/4 c honey to the sauce but seriously this isn brilliant! I got my kelp noodles on good ol Amazon!
Julie
WHat the heck is wrong with my typing! It IS amazing and IS brilliant!! Lol sorry!
Stephanie
I made this tonight. Very tasty. Next time I think I’ll add more peanut butter. For everyone looking, I found the kelp noodles at Whole Foods.
AK
I made this recipe on the Whole 30 using Tessamae’s BBQ sauce and leaving out the coconut sugar–DELICIOUS! My non-paleo husband loved it as well! Thanks so much!
Dee Dee (My Midlife Kitchen)
I need to be on the look out for those noodles! I love Pad Thai, so that substitute could mean I see a lot more of it on my table! :o)
Citra Kale @Citra's Home Diary
your low carb pad thai seems superb!
Ashley - Forking Up
I need to find kelp noodles! I am dying to try this.
Rebecca @ Strength and Sunshine
O yes! Love Thai food and of course love pad Thai! Such a classic!