Paleo Pad Thai may be my new favorite way to pack in all the veggies. And it’s made with mostly pantry essentials! So when you can’t really be bothered to cook, there’s still a speedy option that’s more gut friendly than takeout. As always, I use my favorite non-toxic non-stick pan to make today’s recipe. It’s the perfect size and helped me prep dinner in under 30 minutes!
Now I’ve opted for a vegetarian friendly version of my Paleo Pad Thai to keep it simple. But you could easily add in some shrimp, chicken or pork to the mix. I’d suggest cooking it separately and then stirring it in with the sauce. And if you’re nut free, you could easily substitute sunflower seed butter in!
Nevertheless, the one major feature of today’s recipe that makes it paleo is the noodles. Artichoke noodles have quickly become an obsession in our house. While I love zucchini noodles, the artichoke ones tend to be less mushy. They also add fiber and require less clean up. There’s always several cans in our pantry because they are perfect for all the lazy meals!
Paleo Pad Thai Ingredients
Here’s what you’ll need to make your soon to be newest obsession:
Red Pepper Flakes
Pasture Raised Eggs
How To Store & Reheat
The Paleo Pad Thai will keep for 3-4 days in the fridge in a glass container. To reheat it, pop it in the microwave for 2-3 minutes.
Other Meal Ideas:
When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Paleo Pad Thai
The protein & fiber packed meal that's sure to win your grain free heart!
- 2 tbsp fish sauce
- 1 tbsp coconut aminos
- 2 tbsp maple syrup
- 2 tbsp champagne vinegar
- 2 tbsp almond butter
- 1/4 tsp red pepper flakes
- 3 cans artichoke noodles
- 1 cup shredded carrots
- 5 spring onions, diced green & white divided
- 2 cloves garlic
- 1 tbsp olive oil
- 6 pasture raised eggs
- sliced almonds optional
In a small bowl, whisk together all of the sauce ingredients. Set aside.
Prep your artichoke noodles. Rinse and cut the noodles with kitchen sciccors to make them more bite size friendly.
Heat a large pan over medium heat.
In a small bowl, whisk beat the eggs. Season with a dash of salt & pepper.
Add the olive oil, garlic & white part of the green onion to the heated pan.
After about 60 seconds, add the eggs and cook for 2-3 minutes or until almost fully done.
Add in the noodles & carrots. Stir to combine.
Cook for another 3-5 minutes. Until your eggs are done and your noodles are warm.
Add in the prepped sauce and toss to combine.
Remove from heat. Serve immediately topped with the green onion + sliced almonds!
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