Have you ever met someone that didn’t like Pad Thai? I think it’s just a universal thing to love these saucy tangy noodles. I’m switching things up today with this recipe for Low Carb Pad Thai but I promise you won’t miss the carbs!
Let me start off by saying that no, this recipe is in no way authentic. Not even close. BUT it totally tastes authentic!
Traditional Pad Thai sauce has one too many speciality ingredients for it to be my weekly go-to recipe but this one is very similar in taste thanks to the fish sauce! Don’t be scared, fish sauce gives pad thai that traditional umami flavor that you just can’t replicate without it.
Also, I know what you’re thinking…HOW IS THIS LOW CARB AND PALEO??? Well, those noodles you see? Those are kelp noodles and they’re my new favorite obsession.
The texture is SPOT ON for normal rice vermicelli noodles. While the shape is different than the traditional flat rice noodles the taste, texture, everything is exactly the same. They’re practically zero carbs and pack a ton of iodine and trace minerals. LOVE.
This meal comes together in just a few minutes as well. I will say though that you need to start soaking your kelp noodles right when you get started so they’ll be nice and soft by the time you need to mix them in with the sauce.
If you don’t they’ll be crunchy and no one likes crunchy pad thai.
Low Carb Paleo Pad Thai
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- 12 oz kelp noodles (SOAKED)
- 8 ounces boneless skinless chicken breast (cooked, thinly sliced)
- 2 large eggs
- 1/2 cup mushrooms (sliced)
- 1/2 cup white onion (sliced)
- 3 medium green onions (sliced into 1" pieces)-
- 1/2 tablespoon coconut oil
- cashews (crushed, for topping)
- Limes (for serving)
- 1/4 cup paleo ketchup
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- 1 tablespoon sweetener of choice (coconut sugar for paleo or powdered erythritol for low carb)
- 1 clove garlic (minced)
- 1 teaspoon almond butter
- 1/2 teaspoon crushed red pepper flakes
- 1 pinch sea salt
More TIPS about this paleo recipe in the post above!
- Prep all of your vegetables and sauce so you can move through the steps below quickly. Make sure to soak your kelp noodles the night before or for at least 10 minutes with a squeeze of lime to soften.
Heat a large wok or skillet over medium high heat with the coconut oil. Cook the chicken until done. Remove and set aside.
Add a bit more oil to the pan and scramble the eggs, remove and set aside on the plate with the chicken.
Add the mushrooms and onions to the skillet and cook just until soft.
Stir in the chicken and egg along with the green onions. Pour in the sauce and toss with the noodles.
Top with crushed cashews and a squeeze of lime.
Note: This paleo pad Thai recipe originally included bean sprouts, which have been removed since they aren't paleo. They are still shown in the photos. Feel free to include them if they fit your dietary lifestyle.