Low-Carb Paleo Pad Thai

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40 MIN















coconut oil ( divided )

2 tbsp

zucchini ( cut into long “noodles” with a spiralizer or mandolin )

3 large

clove garlic ( chopped )

3 cloves

chicken breasts ( or thighs cut into bite-sized cubes )

12 oz
2 large

onion ( chopped (white and green parts separated) )

4 medium

carrot ( peeled and shredded )

2 carrot

red bell pepper ( seeded and julienned )

1 pepper

tamarind ( tamarind paste )

15 g

water ( warm )

2 tbsp
1 tbsp
3 tbsp
3 tbsp

red chili peppers ( or adjust to your desired spice level )

17 g

fresh cilantro ( plus more for garnish )

35 g

lemon ( squeeze on top when serving )

1 wedge or slice (1/8 of one 2-1/8 dia lemon)

radish ( not pickled(optional) )

20 g

bean sprouts ( or more )

1 cup

sunflower seed butter ( more info in step 9 )

1 tbsp

Low-Carb Paleo Pad Thai

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Step 1

Chop all veggies and set aside.

Step 2

Prepare the sauce by combining tamarind, water, vinegar, fish sauce, palm sugar, lime juice, sun butter, and radish in a small dish. Set aside.

Step 3

Heat 1 tablespoon oil in a wok or large sauté pan.

Step 4

When the oil is hot, add zucchini and cook for about 2-3 minutes. “Noodles” should be tender-crisp, so be careful not to overcook or they will get mushy.

Step 5

Remove pan from heat and let rest about 3 minutes for the zucchini to release its moisture. Remove zucchini noodles from pan into a strainer and drain excess water. Set noodles aside.

Step 6

Wipe pan dry and place back on the heat.

Step 7

Heat 1 tablespoon oil in the same pan. Add garlic, the white part of the onion, and chicken (or other protein). Stir fry until chicken is no longer pink on the outside.

Step 8

Break eggs into the wok and let them fry without breaking them up for 2 minutes.

Step 9

Add the tamarind sauce mixture and the sun butter (or 2/3 of the peanuts) and stir.
(1 Tablespoon sunflower seed butter (non-paleo option: use 1/4 cup roasted, unsalted peanuts, crushed))

Step 10

Add carrots, red pepper, bean sprouts, cilantro, crushed peppers, and onion greens. Stir fry 2-3 minutes.

Step 11

Add zucchini noodles back to the pan and toss to combine. Cook about 1 more minute until noodles are heated through.

Step 12

Remove from heat and transfer to a serving dish.

Step 13

Top with additional cilantro, crushed peppers, remaining peanuts (if using), and onion greens. Serve with lemon/lime wedges on the side.

You can find tamarind concentrate, preserved radish, rice vinegar, and fish sauce in Asian markets. Some traditional grocery stores carry them in the Asian foods section, or you can easily find them online at sites such as Amazon.

As an athlete, you rely on your body to perform consistently at its optimum level. For this reason, many athletes turn to whole foods to fuel their training. If you follow a grain-free, gluten-free, nut-free, or paleo diet, or are simply looking to add more vegetables to your plate, this dish is one to include in your meal plan rotation. It is also great for rest days when your carb consumption may be lower than a typical training day.

This vegetable pad Thai recipe replaces traditional rice noodles with zucchini “noodles” and shredded carrots. Not only does this rainbow of produce look good, it is also packed with nutrients and tastes incredible. The pad Thai sauce is an authentic flavor burst that will transport your taste buds to the streets of Thailand.

Zucchini has a high water content, which can make cooking with it somewhat problematic. The key to avoiding a watery sauce is to cook the zucchini noodles first, let them rest, and then remove them from the pan and discard the liquid. This allows the liquid to drain out from the zucchini. Don’t forget to drain the liquid from the pan before proceeding, or the end result will be a watered-down sauce.

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