So I'm a huge fan of thai food, and I'm literally addicted to pad thai.  When I lived in Bondi for a year with my best friend Melissa we had the most amazing thai restaurant next door to our place called Nina's Ploy Thai and we seriously went every weekend.  It was so bad, but so good!  Luckily I no longer live there because going paleo would have been near impossible.  I've seen a lot of versions of paleo pad thai floating around lately so I thought it was time I gave it a try as well.  Oh, and I'm also not a huge fan of spicy food so feel free to add in some chill if you like!


  • 2 chicken breasts
  • 3 tbsp coconut oil
  • 2 zucchinis
  • 1 carrot
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp almond butter
  • 1 tbsp lime juice
  • Salt
  • Green onion


  1. In a skillet heat 1 tbsp coconut oil and cook chicken
  2. In a separate skillet heat 2 tbsp coconut oil and cook the onions until soft, then add in your garlic, ginger, almond butter, lime juice and salt, stirring until everything is combined
  3. Next, peel the zucchinis and carrot into noodle shaped pieces and add them into the sauce.  Mix until coated well and cook for about 10 minutes
  4. Once the chicken is done cooking, cut into pieces and mix everything together
  5. Garnish with green onions

Preparation time:  15 minutes | Cook time:  25 minutes | Number of Servings: 2