Zucchini Pad Thai inspired by Eating Clean on Recipe Renovator | Paleo, grain-free, gluten-free, Whole30 compliant

Love pad Thai but eating grain-free? Here’s a version inspired by Eating Clean from Amie Valpone

I have been cooking from Amie Valpone’s book Eating Clean for the second half of this month, and the food is so beautiful. With Amie’s permission, I used her zucchini pad Thai recipe as a jumping-off point for a paleo version. I also got to play with the new OXO Good Grips 3-Blade Tabletop Spiralizer with StrongHold Suction.
OXO spiralizer in action with the spaghetti cut blade #ad
If you’ve seen these recipes with zucchini noodles, aka zoodles, and wondered how people made them, it’s with a nifty tool like this.
OXO spiralizer in action with the spaghetti cut blade #ad
The OXO Spiralizer comes with three blades that switch out easily: one for cutting spaghetti, one for fettucini, and one for slicing.
OXO spiralizer in action with the spaghetti cut blade #ad
The whole thing comes apart for easy cleaning, and the suction cup on the bottom holds it in place. Note that in my vintage kitchen, the only surface it would stick to was the top of my mini microwave. But if you have a wide flat countertop (marble, granite, slate, etc) it should work just fine.
OXO spiralizer in action with the spaghetti cut blade #ad
As you can see, it makes gorgeous noodles.

I used Amie’s recipe as a starting point for this pad Thai, then added browned diced chicken, crispy chicken skin, and egg to increase the protein. I used macadamia nuts for the sauce; cashews would work great as well. If you use cashews, then toast chopped cashews instead of the sliced almonds for the topping. Of course you can skip the meat and egg for a vegan/vegetarian version. I might add some crispy tofu squares in that case. Note that you’ll need to soak the nuts and the date for at least 30 minutes. After that, the recipe comes together very quickly.

And if you love Thai food and are plant-based and/or gluten-free, check out my e-book:
Twelve Terrific Thai Recipes: Gluten-Free & Vegan.

Suitable for:

vegan, vegetarian, gluten-free, celiac, paleo, low-sodium, soy-free diets (see notes above for veg version)

Not recommended for:

migraine diets

You might also like:

Pistachio-orange pad Thai from Amie at The Healthy Apple
Paleo pad Thai with carrot and sweet potato noodles from Nosh and Nourish
Shrimp pad Thai from Cooking Light
Here’s Amie’s book if you want to check it out:

Zucchini Pad Thai inspired by Eating Clean on Recipe Renovator | Paleo, grain-free, gluten-free, Whole30 compliant

Zucchini pad Thai {paleo, grain-free}

5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 55 mins
Course Dinner, Lunch
Cuisine Asian, Thai
Servings 2 servings


Pad Thai

  • 1 zucchini large, as straight as possible
  • 1 carrots large, as straight as possible (buy single "horse" carrots for best results)
  • 1 cup cabbage (red) finely shredded
  • 1 ounce almonds sliced, toasted in dry skillet until golden (1/4 cup)
  • 1 piece chicken skin (mine came off the chicken breast)
  • 6 ounces chicken breast cooked and diced (1 cup)
  • 1 eggs beaten with a fork, then cooked in a thin layer, thinly sliced
  • 1 handful mint leaves (fresh)


  • 2 ounces macadamia nuts 1/2 cup, soaked in filtered water at least 30 minutes
  • 1 dates soaked with macadamia nuts at least 30 minutes, pit removed
  • 1 clove garlic smashed with the flat blade of a chef's knife, peeled
  • 2 limes juiced (1/4 cup)
  • 1/2 tsp ginger (fresh) finely grated
  • 10 basil leaves (fresh) about 1 tbsp packed
  • 1 tbsp coconut aminos
  • 1 jalapeño start with 1/4 of the pepper, add more to taste


Pad Thai

  • Use a spiralizer, like this nifty one from OXO, to spiralize the carrot and zucchini into fine noodles. Cut across the noodles a couple of times with a knife to make them easier to handle.
  • Toss the noodles in a serving bowl with the cabbage.
  • Heat a safe non-stick skillet (like Calphalon) over medium-high heat. Toast the almonds 5-10 minutes, stirring frequently until browned. Put the almonds in a bowl to cool.
  • Return the pan to the heat and sauté the chicken skin until browned and crispy like bacon on both sides. Drain on a paper towel, then thinly slice. Set aside.
  • Sauté the diced chicken in the chicken fat in the pan until browned and crispy. Add to the serving bowl.
  • Finally, cook the whisked egg in the pan as a thin omelette, turning once. When cooked, thinly slice and set aside.


  • Add the drained macadamia nuts, pitted date, clove of garlic, lime juice, ginger, basil leaves, coconut aminos, and 1/4 of the jalapeño to the blender with 1/4 cup of filtered water. Blend until smooth, starting at the lowest speed and then turning up to high, stopping to scrape down the sides as needed. Taste. The sauce should be bright and a little hot, with notes of ginger and lime. I ended up using 3/4 of my jalapeño to get the spice to the heat level we like.
  • Pour the sauce into the serving bowl and toss everything well until coated.
  • Divide among two plates or shallow bowls and top each with half of the crispy chicken skin, egg, and toasted almonds. Add additional basil leaves and a few mint leaves to each plate.