Paleo Chicken Pad Thai with Carrot Noodles

chicken pad thai

A delicious chicken Pad Thai without refined sugar or soy and with carrot noodles. A crowd pleaser everyone will love.





  1. Make the sauce by combining all the sauce ingredients in a jar or bowl
  2. Peel the carrot noodles (using a basic peeler, just peel peel peel and each peel is a carrot noodle).
  3. Chop the onions and peppers
  4. Toss the chicken and 1 Tbsp of the sauce in a mixing bowl.
  5. Cook the chicken thighs on medium heat for 3-5 minutes and then flip them
  6. When you flip the chicken thighs, add the onions to the pan.
  7. Cook the chicken thighs until cooked. When they’re cooked through, remove the chicken from the pan and add the peppers. If there’s a lot of liquid from the chicken, let it cook off while you cook the peppers.
  8. Cook for 3-5 minutes until the peppers and onions are cooked.
  9. Scoot the veggies to one half of the pan and scramble the eggs in the other half. When the eggs are cooked, mix everything together
  10. Add 3 Tbsp of sauce and 3 Tbsp of water, top the veggies with the carrot noodles and cover the pan for 3-5 minutes until the carrot noodles are slightly soft (but not mushy).
  11. Top with fresh cilantro and a lime wedge (optional).

Keywords: chicken pad thai, paleo pad thai, gluten free pad thai

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