Paleo Pad Thai Recipe: Glorious!

By Jacqui Thompson
7th Oct 2013

Paleo is all about going back to whole foods, simplifying the diet and reducing refined sugars and carbohydrates. Paleo refers to the Paleolithic era (which ended 10,000 years ago) when people lived by the hunter-gatherer diet. 

High in vegetables, lean meats, fats and seeds, the Paleo diet can be easily interpreted into our modern-day lifestyles and is said to increase energy, reduce weight, and improve overall wellbeing.

The team behind Primal Pantry in Queensland are Paleo specialists, and offer a stunning array of delicious Paleo recipes via their website. Primal Pantry has kindly shared their delicious Paleo Pad Thai. Yum!


1 carrot "noodled" with your Veggie Twister (or grated if you don't have one)
4 zucchini "noodled" or cut into long thin strips like a noodle
1 cup bean sprouts
1/4 cup Coconut Aminos
2 tbs nut butter (we use almond, but you could use tahini or sunflower seed too)
1 tsp fish sauce
1-2 tbs honey, pure maple syrup or coconut nectar
1/4 cup lime juice
1 chili, finely chopped
2 cloves garlic, crushed
1 tsp fresh grated ginger
1 cup chopped coriander
2 eggs, lightly whisked
2 chicken breasts, cubed
4 eshallots/spring onions, chopped finely
1 tbs coconut oil for cooking


*In a jug, mix Coconut Aminos, honey, nut butter, lime juice and fish sauce. Whisk well until it is "saucey". (It will probably stay a bit chunky).
*In a wok, heat the coconut oil and add the chicken cubes. Stir-fry until they are sealed, add eggs and toss around to coat the chicken in the eggs.
*Once egg is cooked, remove chicken and any egg and set aside.
*Heat a little more oil in the wok and add ginger, chili, garlic and stir fry until cooked.
*Add eschallots and veggie noodles (carrot and zucchini) and gently toss.
*Add all remaining ingredients, including the chicken and egg, pour over sauce, stir gently to combine and cook until "noodles" are cooked but still firm.

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