Paleo Chicken Pad Thai
Note: This recipe was first posted on my original blog, Celebration Generation, on January 29, 2020. It was transferred over to this blog - existing comments and all - on 10/19/2021
A couple of years ago, I found myself needing to go on the AIP diet for a while.
During that time, I developed a bunch of great recipes that were AIP compliant. It’s basically a step beyond paleo, getting rid of nightshades, allergens, and inflammatory foods.
It was interesting, feeling my way around the first few weeks.
I’m well versed in gluten-free, and I’m well versed in low carb... but following most of what I was doing while low carb, but not really worrying about carbs was... a trip.
It was a lot of fun being on a “diet” and actually losing weight, while not having to obsess about whether or not a small handful of shredded carrots is going to screw me up.
I could have beets! Sweet potatoes! Maple syrup! All the fruit I can handle - AND IT WAS SUMO ORANGE SEASON! MUAHAHAHHAAAA!!
While I do have a bunch of non-diet recipes photographed and lined up to post, I’ll be interspersing some AIP / Paleo stuff as well.
Much like my other recipes, this stuff is just good food - restricted or not.
My husband wasn’t doing AIP himself, and really enjoyed the offerings over that time. Basically, don’t let the “AIP” or “Paleo” scare you off, if you’re not needing those kinds of restrictions!
Paleo Pad Thai
I had originally designed this chicken pad thai recipe to be AIP, as whatever I’d read at the time had classified shirataki to be AIP friendly.
... it’s not. Whoops!
So, it’s now “Paleo Chicken Pad Thai” - but the recipe hasn’t changed, beyond the name.
It’s still an allergy-friendly version of my normal pad Thai.
No nightshades (hot pepper flakes), grains (rice, rice vinegar), legumes (bean sprouts), nuts (peanuts), etc. The rice noodles were swapped out in favour of shirataki noodles - Asian yam noodles.
They’re 0 effective carbs, so if you’re watching that kind of thing, a GREAT option!
The rice vinegar was swapped for apple cider vinegar,
I bumped up the amount of tamarind for more flavour, and added some ginger for a bit of heat.
Customizing Paleo Chicken Pad Thai
This recipe is quite customizable - add more ginger for more heat, or leave it out if you don’t like ginger.
Add some shredded cabbage in at the end if you have some on hand, or maybe a couple handfuls of bean sprouts if you’re just doing paleo, rather than full AIP.
If you’ve reintroduced peanuts, go ahead and toss a handful in at the end - same goes for egg.
Feel free to scramble up an egg and toss it in, if you’re not avoiding them.
Not worried about gout?
Feel free to add some shrimp, or substitute it for the chicken entirely.
A Note on the Tamarind Paste
Tamarind paste comes in two main forms:
You can get a type that’s relatively solid, or you can get stuff that’s like a thick sauce - either way will work, just be sure to check the ingredients list to make sure there’s nothing unacceptable added. \
Also, the “sauce” style tends to be a bit less in-your-face, so feel free to stir a bit extra in, if you’re not feeling it as-is.
I like to start at about 1 tablespoon if solid, 1 ½ tablespoon if using the saucier style.
How to Make this AIP Chicken Pad Thai
The only thing about this recipe that's not AIP friendly is the shirataki noodles.
Sweet Potato Noodles are a great alternative!
Just be sure to check the ingredients on the brand you're looking at, to ensure there's nothing there that you don't want.
Then, just follow the directions on the package for cooking / hydrating that particular brand, and add it to my recipe at the appropriate step!
More Paleo Recipes
Looking for more recipes that are not only gluten-free, but grain free - or AIP friendly? Here are a few more options!
AIP Bread Stuffing
AIP / Paleo Flatbread
AIP / Paleo Ranch Dressing
Calamansi Paleo Panna Cotta
Mango Salsa for Fish Tacos
Paleo Cassava Flour Tortillas
Paleo Chicken Shawarma
Paleo Fish Tacos
Paleo Sweet Potato Gnocchi [AIP]
Quick Beet Pickles [AIP & Paleo]
Share the Love!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Paleo Chicken Pad Thai – Gluten Free
- 2 Packages Yam Shirataki Noodles
- 1-1 ½ tablespoon Tamarind Paste
- ¼ Cup Very Hot Water
- 3 tablespoon Honey
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Fish Sauce
- 2 teaspoon Ginger Puree
- 1 teaspoon Arrowroot Starch
- 1 tablespoon Olive or Avocado Oil
- 2 Boneless Skinless Chicken Breasts Trimmed and thinly sliced
- 2 Garlic Cloves Pressed or minced
- ¼ Cup Fresh Cilantro Chopped
- ¼ Cup Thinly Sliced Green Onion
- 1 Lime Cut into wedges
- Drain shirataki noodles. Place into a large bowl or pot, cover with water. Set aside.
- For solid tamarind paste: break tamarind up in a small bowl or glass measuring cup, add hot water and whisk well. Allow to sit for 5 minutes to soften, then whisk again. Strain liquid through a wire mesh strainer, pressing as much pulp through as you can. Discard remaining pulp and any seeds.For sauce tamarind paste: Whisk paste and water together.
- To the tamarind mix, add honey, apple cider vinegar, fish sauce, and ginger puree. Add arrowroot starch, whisk well to combine, then set aside.
- Once your sauce is ready, drain the noodles. I like to take a few paper towels and press them down into the noodles to soak up some of the excess water – the more water you get out of them, the more flavourful the noodles will be once you get them sauced!
- In a large nonstick pan over medium heat, saute chicken and garlic in the olive oil, until chicken is cooked through and lightly browned. Add drained noodles to the pan. Continue to saute for another 5 minutes or so, allowing the noodles to dry out a little.
- Whisk sauce one more time and add to the pan, continuing to cook for another 5 minutes or so, until sauce thickens a little and coats everything nicely.
- Remove from heat, add cilantro, green onion, and lime wedges, stirring to combine. Serve immediately.