Paleo Pad Thai Chicken

Discover the vibrant flavors of this Paleo Pad Thai Chicken, a wholesome and healthier twist on the classic Thai dish. This recipe swaps traditional rice noodles for spiralized zucchini, creating a low-carb, gluten-free base that’s perfect for clean eating. Tender chicken breast is sautéed with fragrant garlic, crisp red bell peppers, and a tangy, creamy sauce made from coconut aminos, almond butter, and a splash of fresh lime juice. A final sprinkle of crunchy almonds, fresh cilantro, and green onions adds layers of texture and brightness. Ready in just 35 minutes, this quick Paleo-friendly dinner is bursting with bold, authentic flavors while staying dairy-free and soy-free. Whether you’re following a Paleo lifestyle or simply craving a light yet satisfying meal, this recipe is sure to become a family favorite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 large zucchini
• 0.25 cup coconut aminos
• 2 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 2 tablespoons almond butter
• 1 lime
• 2 tablespoons sesame oil
• 3 garlic cloves
• 1 red bell pepper
• 4 green onions
• 0.5 cup fresh cilantro
• 0.25 cup almonds

Directions

Step 1

Spiralize the zucchini into noodles using a spiralizer or julienne peeler and set aside.

Step 2

In a mixing bowl, combine coconut aminos, fish sauce, rice vinegar, almond butter, juice of one lime, and whisk until smooth to make the sauce. Set aside.

Step 3

Thinly slice the chicken breasts against the grain. Mince the garlic, thinly slice the red bell pepper and green onions, and chop the cilantro.

Step 4

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

Step 5

Add the sliced chicken to the skillet and cook until browned on the outside and cooked through, about 5-7 minutes.

Step 6

Remove the chicken from the skillet and set aside. In the same skillet, add the remaining tablespoon of sesame oil if needed and toss in the red bell pepper. Sauté for about 2 minutes until just tender.

Step 7

Add the zucchini noodles to the skillet with the red bell pepper. Pour the prepared sauce over the mix and toss everything together, cooking for about 2-3 minutes until heated through and the zucchini noodles are just tender.

Step 8

Return the cooked chicken to the skillet and toss everything together to coat in the sauce. Continue cooking for another minute to ensure everything is heated through.

Step 9

Transfer the Paleo Pad Thai Chicken to serving plates and top with sliced green onions, fresh cilantro, and a sprinkle of chopped almonds for crunch.

Step 10

Serve immediately and enjoy this wholesome, Paleo-friendly meal!

Nutrition Facts

Serving size	(1417.9g)

Amount per serving	% Daily Value*
Calories	1755.8

Total Fat 81.1g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 12.1g
Cholesterol 385.6mg	0%
Sodium 8687.7mg	0%
Total Carbohydrate 84.9g	0%
Dietary Fiber 18.1g	0%
Total Sugars 57.6g
Protein 164.8g	0%

Vitamin D 4.5IU	0%
Calcium 411.2mg	0%
Iron 10.6mg	0%
Potassium 3127.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 38.1%

Carbs: 19.6%