This Shrimp Paleo Pad Thai is flavorful and light, the perfect dish if you’re looking for something that won’t leave you feeling stuffed but still feeling satisfied. I don’t know about you guys but I definitely indulged over Thanksgiving and will again in a few weeks over Christmas. Typically between the holidays I like to eat on the lighter side and give my digestive tract a rest. This Paleo Pad Thai does just that!
What type of “noodle” can you use?
The beauty of this dish is that you can use any type of “noodle” as your base, the choices are pretty vast. Here are a few options:
- carrot noodles
- zucchini noodles
- spaghetti squash noodles
- rice noodles
- shirataki noodles
- sweet potato noodles
- butternut noodles – learn how to make them in this post
- kelp noodles
HOW TO COOK SPAGHETTI SQUASH
In this recipe I used spaghetti squash but feel free to use any other base. You can cook your spaghetti squash two ways. The easiest and quickest is with an Instant Pot. You can also roast it in the oven which will give it a nice caramelized flavor.
Instant Pot (Pressure Cooker) Method
Half the spaghetti squash crosswise. Scoop out the seeds. Cutting it this way will give you longer strands.
Place the steamer insert/trivet into your pressure cooker and add 1 cup of water. Place the squash halves on the steamer insert. Cook on high pressure for 7 minutes. On an Instant Pot, press the “Manual” button or “Pressure Cook” and hold the “+” or “-” button until the display changes to 7. Once it’s finished release the valve to let out the steam. Once it’s cool enough to handle, shred with a fork.
Oven Method
Preheat your oven to 400F. While the oven heats up cut the spaghetti squash lengthwise and scoop out the seeds. Place the spaghetti squash flat side up on a baking sheet. Brush the squash with some oil and sprinkle with salt.
If your squash is small it should cook in about 30 minutes. If your squash is on the bigger side it could take about 45 minutes. Pierce the squash with a knife or a fork to see if it’s done. If it’s easy to put the fork or knife into the squash then it’s ready. Once it’s cool enough to handle, shred with a fork.
Paleo Pad Thai
Ingredients
Pad Thai Sauce
- 5 tbsp coconut oil
- 1 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp coconut sugar
- 1/2 tsp red pepper flakes leave out for AIP
- salt and pepper to taste
Pad Thai
- 1 tbsp coconut oil + 1 tsp
- 1 lb shrimp shelled and devined
- 1 spaghetti squash see post for cooking options
- 1 egg
- 3 tbsp chopped cilantro
- 3 tbsp chopped cashews
- 1 cup shredded carrots and or cabbage
- 1 cup bean sprouts
- 1 lime
Instructions
- Cook spaghetti squash either in the oven or in the instant pot. See above post for directions.
- Mix all of the sauce ingredients in a bowl and set aside.
- Heat a large skillet over high heat and a tablespoon of coconut oil and quickly swirl the pan to coat. Add the shrimp and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked shrimp to a plate.
- Whisk the egg in a bowl. Add 1 tsp of coconut oil and pour the egg into the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked egg to the plate with the shrimp.
- Add the cooked spaghetti squash to the pan and pour sauce on top. Return the shrimp and egg to the pan and stir together.
- When ready everything is warmed up serve in bowls. Top with shredded cabbage and carrots, bean sprouts, cashews, limes, and cilantro.