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Paleo Chicken Pad Thai

Chicken Pad Thai was one of my weaknesses before I drastically changed my lifestyle. I noticed that whenever I had Pad Thai I always felt crappy afterwards. Likely it was from all of the sodium, sugar and inflammatory cooking oil that was used. 

I missed the delicious taste of it though. I saw a lot of recipes out there for pad Thai. However, all of them were low carb and made with spaghetti squash. I am not a low carb kind of girl. I love spaghetti squash but I definitely need my noodles with the dish. 

Most Pad Thai is going to contain soybeans or Tofu(also soy). Did you know that 95% of soybeans are GMO? So there is one red flag that you need to watch for. Pad Thai also contains a surprising amount of sugar. I have seen some as high as 19 grams. Those come from more of the microwave pad Thai dishes you get in the frozen food aisle. Restaurants in general almost always cook in some form of seed oil such as canola oil. They are super cheap to use but cause havoc on the gut.

Cooking Method
Cuisine ,
Difficulty Intermediate
Prep Time: 10 mins Cook Time: 25 mins Rest Time: 5 mins Total Time: 40 mins
Servings 4
Best Season Suitable throughout the year

A delicious homemade pad thai. Created without seed oils and without soy. 

    Pad Thai
  • 1 pound Boneless skinless chicken thighs
  • 1 tablespoon Coconut oil
  • 1 Package brown rice pad Thai noddles
  • 1 Chopped Red Bell Pepper
  • 1 Chopped Yellow Bell Pepper
  • 1 cup Chopped carrots
  • 1 cup Chopped purple cabbage
  • 1/2 cup White onion
  • 2 Eggs whisked
  • 1 teaspoon Salt
  • 4 Cloves of garlic minced (Could also use 1 tsp garlic powder)
  • 1/2 cup Green Onions
  • 2 tablespoons Coconut aminos
  • Sauce
  • 1/2 cup Peanut butter (You can also use almond butter. (Make sure they are additive free))
  • 2 tablespoons Coconut aminos
  • 1 lime juiced
  • 1 tablespoon Fish sauce
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Raw honey
  • 1 teaspoon Garlic powder
  1. Instructions


    I’m a small bowl, mix together ingredients and place in a blender or vita-mix until texture is creamy. Set aside


    Cook Noddles in a separate pot.

    Pad Thai:

    Chop up the onions, cabbage and carrots, in a large skillet heat up coconut oil and sauté the onions and carrots. After two minutes or so add in the chicken thighs. Once they brown you can add the chopped cabbage and peppers. 

    After that, add in the garlic powder or minced cloves, salt and ginger and coconut aminos.

    Once the chicken is almost fully cooked, add in the 2 whisked eggs. 

    After the noddles are cooked you can add them in with the skillet or leave on the side. 

    Add the sauce in at the end. 


    Top with Green onions

    If the sauce is too thick you can add in some broth.


Nutrition Facts

Serving Size 1 cup

Servings 4

Amount Per Serving
Calories 230kcal
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 30g10%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Almond or Peanut Butter: Try and source organic and make sure they are additive free. Stay away from Jiff, skippys, etc. 

Keywords: Paleo, Pad Thai, Soy Free