Go Back
–+ servings
Print
Print

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!

Instructions

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 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
  1. 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.

  2. Heat a large wok or skillet over medium high heat with the coconut oil. Cook the chicken until done. Remove and set aside.

  3. Add a bit more oil to the pan and scramble the eggs, remove and set aside on the plate with the chicken.

  4. Add the mushrooms and onions to the skillet and cook just until soft.

  5. Stir in the chicken and egg along with the green onions. Pour in the sauce and toss with the noodles.

  6. 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.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

--

All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.