Paleo Pad Thai
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Paleo Pad Thai

Prep Time30 mins
Cook Time10 mins
Course: Dinner, Lunch
Cuisine: Asian
Keyword: AIP, dairy free, Gluten Free, nightshade free, Paleo, Whole30
Servings: 4 people

Ingredients

Pad Thai Sauce

  • 5 tbsp coconut oil
  • 1 tbsp rice vinegar
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp coconut sugar
  • 1/2 tsp red pepper flakes leave out for AIP
  • salt and pepper to taste

Pad Thai

  • 1 tbsp coconut oil + 1 tsp
  • 1 lb shrimp shelled and devined
  • 1 spaghetti squash see post for cooking options
  • 1 egg
  • 3 tbsp chopped cilantro
  • 3 tbsp chopped cashews
  • 1 cup shredded carrots and or cabbage
  • 1 cup bean sprouts
  • 1 lime

Instructions

  • Cook spaghetti squash either in the oven or in the instant pot. See above post for directions.
  • Mix all of the sauce ingredients in a bowl and set aside.
  • Heat a large skillet over high heat and a tablespoon of coconut oil and quickly swirl the pan to coat. Add the shrimp and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked shrimp to a plate.
  • Whisk the egg in a bowl. Add 1 tsp of coconut oil and pour the egg into the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked egg to the plate with the shrimp.
  • Add the cooked spaghetti squash to the pan and pour sauce on top. Return the shrimp and egg to the pan and stir together.
  • When ready everything is warmed up serve in bowls. Top with shredded cabbage and carrots, bean sprouts, cashews, limes, and cilantro.