I got in a really bad habit of ordering Thai food every weekend when we moved a few months ago. The boyfriend’s usually gone and we finally live near a Thai place that delivers so why not order Pad Thai every Friday night after the kids are in bed?
I’m not kidding when I say it was every weekend.
I think Pad Thai is probably my favorite comfort food. Spicy carbs are the best way to eat your feelings, right?
Anyway. I’ve weaned myself off the noodles and have gone back to prepping my favorite Paleo Pad Thai recipe so that I’m not tempted to go back to those
This Paleo Pad Thai is probably my number favorite paleo recipe, especially when it comes to meal prepping. It’s super easy, I almost always have the ingredients on hand, and it’s perfect for reheating throughout the week.
You bake the spaghetti squash until it’s just tender enough to separate all the “spaghetti” strands. While the spaghetti squash is roasting, you cook ground turkey (use whatever lean ground meat you want) and vegetables together and then toss everything in the pad Thai sauce.
Pad Thai is typically made with a tamarind paste but since the tamarind is a legume, it’s not paleo. So, I do seasoned rice vinegar, which gives it that sour taste that the tamarind paste usually adds.
Fresh lime juice, fish sauce, and coconut sugar, and crushed red pepper flakes is all you need to complete the sauce.
And adjust the pepper to your liking. Maybe start with the 1/4 teaspoon and then sprinkle more on top of individual servings if you need to.
I use onions, carrots, and broccoli but you can definitely use whatever veggies you enjoy. Just cook them until they’re tender but still crisp. No one likes mushy vegetables in their Pad Thai.
Sprinkle some green onions on top, squeeze a little more lime juice, and enjoy!
Paleo Pad Thai Recipe
- 1 Spaghetti Squash
- 2 Coconut Oil
- 1 White Onion diced
- 2 Carrot thinly sliced
- 1 Ground Turkey
- Salt and Pepper
- 2 Garlic minced
- 2 Broccoli Florets
- 1 Seasoned Rice Vinegar
- 1 Fresh Lime Juice
- 2 Paleo-friendly Fish Sauce
- 2 Coconut Sugar
- 0.25 Crushed Red Pepper
- 0.25 Green Onions sliced
- Lime Wedges for serving
- Preheat oven to 400°F.
- Cut spaghetti squash in half and use a spoon to remove the seeds.
- Brush the spaghetti squash with 1 teaspoon olive oil. Season with salt and pepper.
- Bake in preheated oven for about 30 minutes, or until tender and the strands come away easily. Use a fork to separate the strands and scrape out of the spaghetti squash shell.
- While the spaghetti squash is cooking, heat coconut oil over medium-high heat.
- Add onion carrots, and ground turkey.
- Season with salt and pepper; cook, breaking up the turkey as it cooks, vegetables are tender, and the turkey is cooked through.
- Add garlic, broccoli, and cooked spaghetti squash.
- In a small bowl, whisk together rice vinegar, fresh lime juice, fish sauce, coconut sugar, crushed red pepper, and 1 tablespoon hot water.
- Pour into the skillet, stir, and cover.
- Let cook until broccoli is tender, and the sauce has thickened slightly.
- Sprinkle with green onions before serving.
- Squeeze lime juice on top if desired.