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+ servings
A large skillet filled with veggie noodles, chicken and shrimp, garnished with sunflower seeds and limes.
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5 from 6 votes

Paleo Pad Thai

A Thai zoodle dish made with a paleo "peanut" sauce. This low carb pad thai dish is bursting with Thai flavor, and makes a delicious light and filling meal. Use chicken and shrimp, or even try with tofu to make this dish vegetarian. This recipe cooks quickly, so prepare all ingredients prior to starting to cook.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 400kcal



  • 1 tablespoon sesame oil or olive oil
  • 1 egg beaten
  • 1/2 pound shrimp
  • 1/2 pound chicken breasts cut into small cubes
  • 1 clove garlic minced
  • 2 zucchini large, spiralized
  • 1 carrot large, spiralized
  • 1 cup purple cabbage sliced thinly
  • 3 green onions sliced in 1-inch pieces
  • 1/3 cup sunflower seeds toasted
  • cilantro & lime wedges to garnish, optional

Pad Thai Sauce

  • 3 tablespoons No Sugar Added SunButter
  • 3 tablespoons rice wine vinegar unsweetened
  • 3 tablespoon coconut aminos or fish sauce
  • 3 tablespoons honey
  • 1 1/2 tablespoon lime juice
  • 1 tablespoon sriracha or more, to taste
  • 1/4 teaspoon salt or more, to taste


  • Prepare the sauce by adding all ingredients to a medium sized mixing bowl, and whisking until well combined. Set aside.
  • Heat a large skillet over high heat. Add sesame oil, and then add in chicken. Brown chicken for about 7 minutes, and then add shrimp. Continue to cook until both shrimp and chicken are cooked through, about another 4-5 minutes. Remove from skillet and set aside in a bowl.
  • In the same skillet, add egg. Stir fry to scramble, and then remove from pan and set aside.
  • In the same skillet, add garlic. Saute for 5-7 minutes until softened and fragrant.
  • Into the skillet, add zucchini noodles, carrot noodles, red bell pepper and purple cabbage. Stir fry over high heat for about 4-5 minutes, until heated through. Overcooking the vegetable noodles will result in a watery dish.
  • Remove pan from heat, and add chicken, shrimp, and egg. Drizzle sauce, and then toss to coat the vegetables.
  • Garnish with sunflower seeds, cilantro, and lime wedges.



Calories: 400kcal | Carbohydrates: 28g | Protein: 32g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 220mg | Sodium: 1036mg | Potassium: 726mg | Fiber: 3g | Sugar: 18g | Vitamin A: 3158IU | Vitamin C: 41mg | Calcium: 152mg | Iron: 4mg