Paleo Spicy Thai Noodle Bowl

Dive into a bowl of vibrant flavors with this Paleo Spicy Thai Noodle Bowl—an irresistible combination of fresh, colorful vegetables and a creamy, tangy almond butter sauce. This quick and healthy recipe swaps traditional noodles for spiralized zucchini and carrots, making it both Paleo-friendly and gluten-free. A hint of toasted sesame oil, fresh ginger, and garlic elevate the dish, while coconut aminos add a soy-free savory touch. Optional shredded chicken transforms it into a protein-packed meal perfect for lunch or dinner. Garnished with fresh cilantro, green onions, and a sprinkle of chili flakes for a fiery kick, this one-pan wonder is ready in just 25 minutes and bursting with Thai-inspired flavors that'll keep you coming back for more!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 3 medium, spiralized zucchini
• 2 medium, julienned or spiralized carrots
• 1 deseeded and thinly sliced red bell pepper
• 1 tablespoon coconut oil
• 2 cups, shredded (optional for protein) cooked chicken breast
• 2 sliced thinly green onions
• 2 tablespoons, chopped fresh cilantro
• 0.5 teaspoon crushed red pepper flakes
• 0.25 cup, creamy and unsweetened almond butter
• 2 tablespoons coconut aminos
• 2 tablespoons fresh lime juice
• 1 teaspoon toasted sesame oil
• 1 teaspoon, grated fresh ginger
• 2 cloves, minced garlic
• 2 tablespoons (to thin the sauce if needed) water

Directions

Step 1

Prepare the zucchini and carrots by spiralizing or julienning them to create Paleo-friendly 'noodles.' Set aside.

Step 2

In a small bowl, whisk together the almond butter, coconut aminos, lime juice, sesame oil, grated ginger, minced garlic, and water until smooth. Adjust the consistency with additional water if necessary. Set the sauce aside.

Step 3

Heat a large skillet or wok over medium heat and add the coconut oil.

Step 4

Add the red bell pepper to the skillet and stir-fry for 2-3 minutes until slightly softened.

Step 5

Add the zucchini and carrot noodles to the skillet and toss continuously for another 2-3 minutes until they're just tender but not mushy.

Step 6

If using, add the shredded cooked chicken breast to the skillet and toss to combine with the vegetables.

Step 7

Pour the almond butter sauce over the noodle mixture and toss to coat everything evenly. Let it cook for another 1-2 minutes to warm the sauce through.

Step 8

Remove the skillet from the heat and sprinkle the dish with green onions, cilantro, and crushed red pepper flakes for added spice.

Step 9

Divide the Paleo Spicy Thai Noodle Bowl into serving bowls and enjoy immediately!

Nutrition Facts

Serving size	(1417.2g)

Amount per serving	% Daily Value*
Calories	1537.2

Total Fat 67.7g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 0.8g
Cholesterol 286.7mg	0%
Sodium 6504.4mg	0%
Total Carbohydrate 88.8g	0%
Dietary Fiber 18.3g	0%
Total Sugars 62.6g
Protein 134.6g	0%

Vitamin D 0IU	0%
Calcium 390.0mg	0%
Iron 8.3mg	0%
Potassium 2594.3mg	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: 40.5%

Protein: 35.8%

Carbs: 23.6%