Paleo Pad Thai

Categories Food

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!

Paleo Pad Thai Recipe #whatsavvysaid #paleopadthai #glutenfreepadthai #padthairecipe #palmini

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 Recipe #whatsavvysaid #paleopadthai #glutenfreepadthai #padthairecipe
Paleo Pad Thai Ingredients

Here’s what you’ll need to make your soon to be newest obsession:

Fish Sauce

Coconut Aminos

Maple Syrup

Champagne Vinegar

Almond Butter

Red Pepper Flakes

Artichoke Noodles


Spring Onions


Olive Oil

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:

Zucchini Fritters 

Dijon Roasted Fish & Veggies

White Fish With Creamy Cucumber Dill Relish

Cauliflower Fried Rice

Mini Chicken, Kale & Mushroom Burgers

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!

Course Main Course
Cuisine American
Keyword main course, paleo, under 30 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4



  • 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

Pad Thai

  • 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
  • salt
  • pepper
  • sliced almonds optional



  1. In a small bowl, whisk together all of the sauce ingredients. Set aside.

Pad Thai

  1. Prep your artichoke noodles. Rinse and cut the noodles with kitchen sciccors to make them more bite size friendly.

  2. Heat a large pan over medium heat.

  3. In a small bowl, whisk beat the eggs. Season with a dash of salt & pepper.

  4. Add the olive oil, garlic & white part of the green onion to the heated pan.

  5. After about 60 seconds, add the eggs and cook for 2-3 minutes or until almost fully done.

  6. Add in the noodles & carrots. Stir to combine.

  7. Cook for another 3-5 minutes. Until your eggs are done and your noodles are warm.

  8. Add in the prepped sauce and toss to combine.

  9. Remove from heat. Serve immediately topped with the green onion + sliced almonds!

0 0 votes
Article Rating
  • I do a few sponsored posts but they are limited to maintain the authenticity of © What Savvy Said. Some links in my posts may be affiliate links. This means I receive a small compensation for purchases made through those links. The presence of affiliate links and potential commission compensation are marked with an (*).

  • Subscribe
    Notify of

    Inline Feedbacks
    View all comments