Pad Thai

Slinky, Silky Noodles from Siam

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Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

Well Fed: Paleo Recipes for People Who Love to Eat

Well Fed

By Melissa Joulwan

Published 2011

  • About

Sometimes you just want a pile of something spicy-creamy-comforting like Pad Thai. But the original dish uses rice noodles (fail), soy sauce (fail), peanuts (fail), and sugar (fail) to create the delicate Thai balance of sour, sweet, and salty. This version is Pad Thai you can feel good about eating, emotionally and physically. There’s a touch of rice vinegar in the Sunshine Sauce for sourness, snap peas for sweetness, and coconut aminos for saltiness. The ingredients combine to create a dish with just the right feeling on your tongue: creamy, rich, and luxurious.


Optional Garnishes

  • Chopped Toasted Cashews or Almonds
  • Sunflower Seeds
  • Sliced Scallions
  • Minced Cilantro
  • A Squeeze Of Lime Juice



Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife.

Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.

Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in.