Paleo Shrimp Pad Thai (Whole30 & AIP)
This Shrimp Pad Thai recipe is a combination of a well-balanced sweet, sour, salty, and spicy flavor that is better than takeout. With just a few substitutions, you can make this dish paleo, whole30, and AIP-friendly.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Dinner, Lunch, Main Course
Cuisine Asian, Thai
- 2 tbsp avocado oil
- 1 lb Shrimp peeled and deveined
- 1 shallot minced
- 4 garlic cloves minced
- 2 green onions sliced
- 1/2 red cabbage thinly sliced (optional)
- 1/2 cup dried shrimp
- 3 eggs
Pad Thai Sauce
- 1 tbsp GloryBee Organic Tamarind Paste
- 1 tbsp lime
- 1 tbsp coconut vinegar
- 2 tbsp coconut aminos
- 4 tbsp Red Boat Fish Sauce
- 1/4 cup coconut sugar
- 2 cups water
- 1 tbsp sriracha optional
- 8 oz rice noodles or spaghetti squash
Boil water and remove from heat. Let it cool for 1 minute. In a separate bowl, add boiled water and soak rice noodles for 5 minutes. Reserve 2 cups of water for cooking.
In a bowl, mix together tamarind, lime, coconut vinegar, coconut aminos, fish sauce, coconut sugar, sriracha, and 1/4 cup of water.
In a hot wok, add avocado oil and turn heat to medium for 30 seconds. Add peeled and deveined shrimp to cook for 3 minutes on each side. Set aside.
Then saute minced garlic, shallots, and dried shrimp for one minute until fragrant before adding purple cabbage. Cook for 2 minutes then push aside.
Crack open 3 eggs on the other side of the wok. Do not scramble eggs. Cook for 1-2 minutes then break it into bite size. Mix well.
Add Pad Thai sauce, softened noodles, and reserved water. Mix together and turn heat to low. Add the shrimp on top and let it come together for 3 minutes before turning the heat off.
Garnish with cilantro, lime wedges, and green onions.
Keyword Asian Paleo, Comfort Food, gluten free, grain free, Noodles, one pan meal, Pad Thai, Quick & Easy, Shrimp, soy free, soyfree