Shrimp Pad Thai Recipe

5 from 1 vote

A dream come true for the pad Thai lovers: a Paleo variation that tastes just as irresistible as the original.

Course Appetizer

Cuisine Thai

Keyword pad Thai, shrimp

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 461kcal

Cost 15

Preheat your oven to 400 F.
Brush the inside flesh of the squash with 1 tbsp. of the melted coconut oil. Place both halves in the oven on a baking sheet, skin side up, and roast for about 40 min.
1 spaghetti squash, 3 tbsp. coconut oil
When cool enough the handle, break the flesh apart with a fork to get the spaghetti squash “noodles”.
In a small saucepan placed over low heat, warm up the lime juice, fish sauce, honey, chili sauce, and almond butter. Mix everything together in the pan until smooth.
Juice of 1 lime, 2 tbsp. fish sauce or coconut aminos, 2 tbsp. raw honey, 1 tbsp. chili sauce, 2 tbsp. almond butter
In a skillet, melt some coconut oil over medium-high heat. Add the shrimp, cook for 3 to 4 minutes, and set aside.
1 lb. raw shrimp
Add the shallots, garlic, and ginger, and sauté for two more minutes.
2 shallots, 3 cloves garlic, 1 tsp. fresh ginger
Add the bean sprouts and carrots, and cook for another minute.
3 cups mung bean sprouts, 1 cup carrots
Pour the eggs into the center of the skillet, scramble, and combine with the vegetables.
2 eggs
Add in the spaghetti squash, almond butter sauce, green onions, cilantro, and season with salt and pepper to taste. Give everything one last big stir, garnish with the roast nuts, if using, and serve hot.
4 green onions, ¼ cup chopped roasted nuts, ¼ cup fresh cilantro, Sea salt and freshly ground black pepper to taste