Carrot Noodle Pad Thai

Carrot noodle pad Thai is a delicious alternative to the standard pad Thai that is made with spiralized carrot noodles and is paleo and Whole30 compliant. The peanut sauce is swapped for a tasty cashew sauce and makes for a dish that is big on flavor, but light on carbs.

Pretty much every recipe I make gets praise from my sweet girlfriend, but few get the reaction that this carrot noodle pad Thai got. She LOVED it and ever since I made it she has been asking, “When are you posting that carrot noodle pad Thai recipe? Are you gonna make it again?” I loved this reaction because I was very unsure of this recipe as I was making it. I flew by the seat of my pants and turned out to be wonderful! It is such a nice reminder that I should spend more time in the kitchen just playing around.

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Carrot noodle pad Thai is a delicious alternative to the standard pad Thai that is made with spiralized carrot noodles and is paleo and Whole30 compliant. The peanut sauce is swapped for a tasty cashew sauce and makes for a dish that is big on flavor, but light on carbs.

I was motivated to make a carrot noodle recipe because the lovely team at Inspiralized sent me a new spiralizer and I had to test it out immediately!! I have owned so many different sizes and types of spiralizers over the years and this one definitely did the best job. It moved through those carrots like it was no big deal! Trust me when I say that it is one kitchen gadget that is very much worth the price.

Whether you but the noodles pre made or spiralize them yourself, his carrot noodle pad Thai could not be easier to make! First you saute the carrot noodles to soften them up. Then cook the chicken breast and the egg. Add the noodles back into the pan along with the delicious sauce and toss all of the ingredients together. Allow that to cook for a few minutes to warm the sauce, garnish with lots of fresh toppings and enjoy! As always, if you make this carrot noodle pad Thai, share your creation with me on Instagram!

Carrot noodle pad Thai is a delicious alternative to the standard pad Thai that is made with spiralized carrot noodles and is paleo and Whole30 compliant. The peanut sauce is swapped for a tasty cashew sauce and makes for a dish that is big on flavor, but light on carbs.
Yield: 4 servings

Carrot Noodle Pad Thai

prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients:

instructions:

  1. Prepare carrot noodles using a spiralizer and cube chicken breasts
  2. Saute noodles in avocado oil over medium-low heat for about 7 minutes, tossing frequently
  3. Remove noodles from pan and add chicken
  4. Season chicken with salt and pepper and cook on medium for 10 minutes, flipping every couple of minutes
  5. While the chicken cook prepare the sauce by combining lime juice, sriracha, coconut aminos, water, ginger, cashew butter and fish sauce in a bowl and whisk until smooth
  6. Once chicken is cooked push to one side of the pan and crack the egg in the other side. Scramble the egg in the pan and cook through
  7. Add carrot noodles back into the pan with the chicken and scrambled egg
  8. Pour sauce into pan, reduce heat to low and toss ingredients until fully coated in the sauce
  9. Allow sauce to heat for about 2 minutes, tossing frequently
  10. Remove from heat and garnish with green onion, cilantro, chopped cashew pieces and lime juice
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