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+ servings
Paleo Pad Thai
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

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
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!