Paleo Vietnamese Noodle Bowl

Savor the refreshing, bold flavors of this Paleo Vietnamese Noodle Bowl, a wholesome twist on a classic dish. Featuring vibrant zucchini zoodles, crisp carrots, and cool cucumber, this recipe swaps traditional rice noodles for a low-carb, gluten-free alternative that's packed with nutrients. Tender, golden-browned chicken thighs are paired with a tangy-sweet dressing made from coconut aminos, fish sauce, lime juice, and honey, layered with fragrant herbs like cilantro and mint for an authentic Vietnamese flair. Ready in just 35 minutes, this easy, healthy recipe is perfect for busy weeknights or meal prep, offering a light yet satisfying meal brimming with Southeast Asian-inspired aromas. Serve it fresh, and don't forget the optional kick of crushed red pepper flakes for a spicy finish!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium zucchini (for zoodles)
• 2 medium carrot
• 1 medium cucumber
• 1 lb boneless skinless chicken thighs
• 3 tbsp coconut aminos
• 2 tsp fish sauce (Paleo-compliant)
• 3 tbsp fresh lime juice
• 1 tbsp honey
• 2 tbsp avocado oil
• 2 cloves garlic cloves, minced
• 1 tsp sea salt
• 0.5 tsp black pepper
• 0.25 cup fresh cilantro, chopped
• 0.25 cup fresh mint leaves, chopped
• 0.25 tsp crushed red pepper flakes (optional, for heat)

Directions

Step 1

Spiralize the zucchini to make zoodles and set them aside in a large bowl. Julienne the carrots and slice the cucumber into thin matchsticks.

Step 2

In a small bowl, whisk together coconut aminos, fish sauce, lime juice, honey, and crushed red pepper flakes (if using) to create the dressing. Set aside.

Step 3

Season the chicken thighs with sea salt and black pepper on both sides.

Step 4

Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the chicken thighs and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken, let it rest for 5 minutes, then slice into thin strips.

Step 5

In the same skillet, add the remaining 1 tablespoon of avocado oil and minced garlic. Sauté for 1 minute, then add the zucchini noodles. Toss gently with tongs for 2-3 minutes, just until slightly softened. Remove from heat.

Step 6

In serving bowls, assemble the noodle bowls: start with a generous layer of zucchini noodles, then top with chicken slices, carrots, and cucumber.

Step 7

Drizzle the dressing evenly over each bowl.

Step 8

Garnish with fresh cilantro, mint, and a sprinkle of crushed red pepper flakes if desired.

Step 9

Serve immediately and enjoy the refreshing, Paleo-friendly Vietnamese noodle bowl!

Nutrition Facts

Serving size	(1860.9g)

Amount per serving	% Daily Value*
Calories	1163.8

Total Fat 59.5g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 384.7mg	0%
Sodium 4614.1mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 20.3g	0%
Total Sugars 55.1g
Protein 87.2g	0%

Vitamin D 0IU	0%
Calcium 479.8mg	0%
Iron 15.2mg	0%
Potassium 4135.8mg	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: 43.6%

Protein: 28.4%

Carbs: 28.1%