This post may contain affiliate links. Please see our disclosure policy.
This gluten free and Paleo Shrimp Pad Thai gives the Thai classic dish a low carb makeover using spiralized carrots for the noodles!
Pad Thai is one of those dishes that I really love at Thai restaurants. There’s something about that salty and sweet combo that is just so addicting. However, being gluten free, I sometimes get nervous about ordering Pad Thai when I’m dining out since I’m never sure about the ingredients they use in the sauce and the noodles. This is why I haven’t had it in a long time at a restaurant, and it’s just not worth the stomach bloat and pains that I experience if I’m exposed to gluten.
Well, I’m not too sad about it because I’ve been making variations of it at home that’s healthier and cleaner, and I’ve been having so much fun recreating and experimenting with the flavors that I love so much. One of my favorite grain free and low carb versions is this Paleo Shrimp Pad Thai that’s packed with so much umami and yumminess and I’m so excited to share the recipe with you.
The noodles are made with spiralized carrots, and it couldn’t be easier to prepare with the Green Giant® Veggie Spirals that you can find at the freezer section of Walmart. They are the perfect, gluten free swap-in for traditional pasta, and most importantly, they are made with 100% vegetables and no other preservatives or weird ingredients.
I especially appreciated the simple cooking instructions: You can either microwave the noodles or sauté them, and then they are ready to eat in soups, salads, or as an entree, easily substituted into any dish that use noodles. I used and followed the sauté method for this recipe and it was perfectly cooked by the end of it.
There are 4 different vegetables that are currently sold under Green Giant® Veggie Spirals: zucchini, carrots, butternut squash, and beets. While I will definitely be trying out all of them, I thought the spiralized carrots would fit best with the flavor profile of this Paleo Shrimp Pad Thai and I wasn’t wrong. This dish came out fabulous and my husband asked for seconds, so it’s definitely a winner!
If you are want to check out Green Giant® Veggie Spirals, you can learn more about where you can find them, along with other fun recipes ideas, here. Because if you are like me, you love cooking with spiralized veggies, but they can be a pain in the butt to prepare and they add to more dishes you have to do. I always appreciate finding out about these new products that make healthy cooking at home so easy and convenient!
Paleo Shrimp Pad Thai
Ingredients
- 1/3 cup almonds
- 2 tbsp coconut oil, divided
- 1 lb raw peeled and deveined shrimp, preferably wild-caught
- 1 package of Green Giant® Veggie Spirals Carrot, or about 4 cups of spiralized carrots
- 1/2 onion, sliced
- 2 eggs, whisked
- 2 green onions, cut into 1 inch pieces
- Cilantro, for garnish
- 1 cup mung bean sprouts
Pad Thai Sauce
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp honey, omit for Whole30
- 1 tsp coconut aminos
- 2 garlic cloves, minced
- 1-2 bird's eye chili pepper, chopped finely, omit if you don't like spicy
Instructions
- Whisk together the ingredients for the Pad Thai Sauce and set aside.
- Heat a large skillet over medium low heat.
- Add the almonds to the skillet and toast them while stirring frequently until they are golden brown and smell fragrant, about 4-5 minutes.
- Remove the almonds from the skillet and chop them roughly. Set aside.
- Heat 1 tbsp of coconut oil in the skillet over medium high heat.
- When the pan is hot, add the shrimp and onions to the pan. Stir fry for 3 minutes until the shrimp are opaque and the onions are somewhat translucent.
- Remove the shrimp and onions from the pan and set aside.
- Add 1 tbsp of coconut oil in the same skillet.
- Add Green Giant® Veggie Spirals Carrot. Cover the skillet and let it cook for 8 minutes, stirring occasionally to ensure even cooking.*
- Push the carrot spirals aside and add the eggs and green onions and let them cook while stirring occasionally until the eggs are almost cooked through, about 1 minute.
- Add the the shrimp and onions back in to the pan, with mung bean sprouts and Pad Thai Sauce. Stir together for about 30 seconds.
- Remove from heat and toss chopped toasted almonds and cilantro.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used spiralized squash, my grocery does not have the corrots. This was super tasty. It was not like traditional Pad Thai, but the flavors were delicious!
Thank you! SO glad you enjoyed it 🙂
This was so quick, easy and tasty and of course the added bonus HEALTHY.
I used my lime essential oil instead of the lime juice.
Definitely be making this again.
So glad you enjoyed it. Thank you so much!!