Paleo Shrimp Pad Thai with Zucchini Noodles

Paleo shrimp pad thai with zucchini noodles

Ok so I get that it’s Friday and having a healthy bowl of veggies in your shrimp pad thai is maybe not what your stomach had in mind. But we’re literally days away from Spring (thank goodness!)…. which means lots of spring vegetables….. which also means beach season..? (I dont know, I dont particularly care for the beach…unless a lobster roll is involved- then I’m SO there!) Either way, I’m over the hearty stews and soups of winter and ready for some crisp veg! Annnnd not only that but this shrimp pad thai satisfies my craving for Thai food without slowing me down as I head into this weekend!

cabbage, green onions, carrots, egg, cilantro, garlic, cashews. limes
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What I love about pad thai is that its a great “gateway” recipe for people to learn how to cook Thai food. I know it can be an intimidating cuisine to dive into but we’ve all had pad thai at some point. Use that comfort of tasty Thai food to jump right on in to this recipe!

My paleo version takes a few creative (and healthy) liberties but the outcome is 100% pad thai. In fact, I’ll bet ya wont even miss the stuff I altered!

Paleo shrimp pad thai with zucchini noodles

Tips: Check out these items to help prep this meal:

Print Recipe
Paleo Shrimp Pad Thai with Zucchini Noodles
A healthy twist on a crowd favorite! Perfect dish to count down to the warm Spring season.
Course Main Dish
Cuisine Thai
Prep Time 20 min
Cook Time 10 min
Servings
servings
Ingredients
Pad Thai Sauce
  • 1/2 cup` tamarind paste
  • 2 tbsp water
  • 2 tbsp fish sauce
  • 1 tbsp coconut aminos Coconut aminos is a great paleo alternative but can substitute with soy sauce.
  • 2 tbsp honey Traditionally made with palm sugar. Can substitute with sweetener of choice.
  • 1 zucchini thin julienne with spiralizer or peeler
  • 1/4 bunch cilanto rough chop
  • 1/2 cup shredded carrots
  • 1/4 cup toasted cashews rough chop. Traditionally made with peanuts but I subbed with cashews to make it paleo.
  • 1 lime
  • 18 16/20 shrimp 16/20 is the size of the shrimp. Peel, devein, tail off.
  • 1/4 bunch green onion thin slice
  • 1 cup veggies of choice Traditionally preserved radish and bean sprouts are added but feel free to use any veg you like!
  • 3 cloves garlic minced
Course Main Dish
Cuisine Thai
Prep Time 20 min
Cook Time 10 min
Servings
servings
Ingredients
Pad Thai Sauce
  • 1/2 cup` tamarind paste
  • 2 tbsp water
  • 2 tbsp fish sauce
  • 1 tbsp coconut aminos Coconut aminos is a great paleo alternative but can substitute with soy sauce.
  • 2 tbsp honey Traditionally made with palm sugar. Can substitute with sweetener of choice.
  • 1 zucchini thin julienne with spiralizer or peeler
  • 1/4 bunch cilanto rough chop
  • 1/2 cup shredded carrots
  • 1/4 cup toasted cashews rough chop. Traditionally made with peanuts but I subbed with cashews to make it paleo.
  • 1 lime
  • 18 16/20 shrimp 16/20 is the size of the shrimp. Peel, devein, tail off.
  • 1/4 bunch green onion thin slice
  • 1 cup veggies of choice Traditionally preserved radish and bean sprouts are added but feel free to use any veg you like!
  • 3 cloves garlic minced
Instructions
Sauce
  1. To make the sauce, combine all of the ingredients in a small saucepan. Heat until warm and set aside.
Pad Thai
  1. Start by stir frying the shrimp with 1 tsp oil in hot skillet. Cook on both sides for 30-60 seconds then add 1 tbsp of the sauce. Set shrimp aside. In same skillet, heat 2 tbsp oil on high until smoking. Add the the carrots first then add the additional veggies and garlic. Saute for 1-2 minutes. Add 1/3 cup of the sauce. Add the zucchini noodles, cilantro, green onions, and 1/2 of the juice from the lime. Turn off the heat, add the shrimp back to the pan and mix until coated in sauce. Add more sauce for desired taste. Garnish with cilantro and cashews. Serve with lime wedges!

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