Paleo Pad Thai


The traditional Pad Thai that so many of you love, made in a healthy paleo friendly way! With different variations and additional ingredients we made a perfect paleo dish.


  • 2 medium zucchini, peeled
  • 2 large carrots, peeled
  • 2 green onions, chopped, white and green parts separated
  • 1 cup shredded purple cabbage
  • 1 cup cauliflower florets (May use broccoli if preferred)
  • 1 cup bean sprouts
  • 1 tablespoon avocado oil
  • 1/2 lb large uncooked shrimp, peeled and deveined
  • 1/2 cup fresh cilantro
  • Optional: chopped toasted cashews


  • 1/4 cup tahini
  • 1/4 cup almond butter (or cashew butter, or a blend of both)
  • 2 tablespoons lime juice
  • 1/4 cup coconut aminos
  • 3 tablespoons coconut crystals*
  • 1/2 teaspoon minced garlic
  • 1 teaspoon grated ginger root



  1. Use a spiralizeror mandolin to create noodles from the carrot and zucchini. Place them in a large mixing bowl lined with a clean dry towel and sprinkle them with sea salt. Set aside.

  2. In a separate bowl, whisk together the sauce ingredients. The sauce will be thick, but will thin out after mixed with vegetables.

  3. In a sauté pan, heat the avocado oil over medium-high heat. Add the cabbage, cauliflower, the white parts of the green onion, and bean sprouts. Sauté for 5 to 6 minutes, until the vegetables are crisp tender.

  4. Add the carrot and zucchini noodles to pan. Stir and cook until the noodles have softened, about 2 minutes. Stir in the shrimp and continue cooking for 2 to 3 minutes, until the shrimp is no longer pink.

  5. Pour sauce over mixture and toss until all combined. Garnish with cilantro, the green parts of green onion, and the toasted cashews. Season with salt and pepper to taste.


How good this recipe is?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.