I love pad Thai. It’s one of my favorite Thai dishes. Unfortunately, it’s usually made with vegetable oils, sugar and MSG, or as I like to call it, a cancer cocktail. This is one of the recipes from Ditch The Diet. Like I say in the program, you could make this recipe using rice noodles to make it more authentic, or even zucchini noodles (because DTD is customizable! you can sign up for my newsletter for more info on the program) but I really love kelp noodles and was totally craving them. This recipe came out so well, creamy, spicy, garlicky and awesome.

Paleo Pad Thai

You could make this paleo pad thai recipe using rice noodles to make it more authentic, or even zucchini noodles but I really love kelp noodles and was totally craving them. This recipe came out so well, creamy, spicy, garlicky and awesome.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: gluten-free pad thai, healthy pad thai recipe, kelp noodle pad thai
Servings: 2 servings
Calories: 456kcal
Author: Dani

Ingredients

  • 4 tbsp almond butter  I buy THIS brand
  • 1 tbsp rice wine vinegar
  • 2 tbsp fish sauce  I buy THIS brand
  • 1-2 tbsp sriracha sauce I use THIS brand
  • 1 tbsp ginger fresh or ground
  • 1 tbsp apple cider vinegar  I buy THIS brand
  • 2 tbsp soy sauce or coconut aminos  I buy THIS brand
  • 6 oz kelp noodles  I buy THIS brand
  • 1 onion sliced
  • 2 garlic cloves minced
  • 2 carrots cut into matchsticks
  • 2 tbsp coconut oil or butter
  • 2 eggs

Instructions

  • In a blender, combine all of the ingredients up to but not including the kelp noodles until smooth. Saute the sliced onion and carrot in coconut oil until very tender. Add the garlic. 
  • Whisk the two eggs and add them to the onions and carrots. Cook until set. Add the noodles and sauce. Stir to combine. 

Notes

Optional: top with chopped cashews and cilantro.SO tasty!

14 Comments

  1. I should know this, but do you know if kelp noddles are GAPS-friendly by chance??? Looks fantastic!! Thanks for sharing!

  2. Pingback: What I Ate Wednesday » Ancestral Nutrition

  3. I agree with Stacy, where’s the Tamarind sauce? Otherwise looks fantastic. Also thanks for posting, I hadn’t heard of kelp noodles before. Can’t wait to try them!

  4. Pingback: Weekly Real Food Meal Plan 9/30 – 10/5 | Real Food Outlaws

  5. Asian bean thread noodles (also called clear noodles or cellophane noodles) are even closer in taste and texture. You cannot tell the difference. They are wonderful. Put in a pot of boiling water, turn heat off. Let sit for about 5 mins till totally clear. Drain well and toss with whatever sauce. Taste them, if they need to soften a bit more, heat the whole thing in the pan for a min or two. Done.

  6. Tamarind sauce is not what makes it pad Thai. But that’s my opinion. I make this and love it but I use zucchini for the noodles.

    • dani stout Reply

      Thanks! I wish I could eat zucchini, that sounds delicious. For some reason it gives me the worst stomach cramps.

  7. Just made the Pad Thai and it was so yummy. Just the perfect blend of flavors. I thought my Pad Thai recipe was pretty darn good, but this was just perfect!!!

  8. I make it with spaghetti squash instead of the noodles. Delicious and fewer calories!

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