Paleo Pad Thai

This paleo pad thai recipe came to me on a snow day last winter. With 6 inches of snow, I certainly wasn’t going to the grocery store.  I looked in the fridge and realized I had a bag of broccoli slaw that needed to be used. I also saw that I had frozen shrimp in the freezer and had a lightbulb moment đź’ˇ (Try and hold your applause, this doesn’t happen often when you’re a toddler mom).  Try it and let me know what you think!

Paleo Pad Thai
healthy asian recipes
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  1. 1 bag organic broccoli slaw
  2. 1/2 bag frozen raw shrimp – I used about 20 shrimp. (Try and get wild caught if possible!) run the shrimp under cold water in a colander for 5-10 minutes until no longer frozen. Dry off with paper towels.
  3. 2 organic cage free eggs
  4. 1/4 cup organic coconut oil
  5. 1/3 cup almond butter. (I make my own every week but jarred is great too)
  6. 1-2 tablespoons Bragg’s liquid Aminos
  7. Garlic powder (or fresh if you have it)
  8. Ground ginger (or fresh if you have it)
  9. Sea salt and ground black pepper
  10. Cayenne (optional)
  1. 1. Heat coconut oil over medium high heat in a skillet. Add the thawed shrimp and season with salt, pepper, ginger, and garlic powder and flip over after about 1 minute. These will only take about 2-3 minutes to cook. Once they are pink and curled up, they are done. Put the cooked shrimp in a bowl and set aside.
  2. 2. Turn the heat down to medium and add the almond butter and liquid Aminos to the coconut oil that you just cooked the shrimp in. Add another tablespoon of coconut oil as you whisk these together.
  3. Once whisked, add the broccoli slaw and use tongs to continually cook your “noodles”.
  4. 3. In a separate pan, scramble 2 eggs with salt and pepper. Break apart into bite sized pieces with the spatula.
  5. 4. Once your broccoli slaw noodles are cooked to your liking (I would say it took me about 8 minutes), turn off the heat. Add your eggs and shrimp and a little cayenne for heat if you want. You can also top with sesame seeds if you like them.
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