May 23, 2018
(updated September 12, 2022)
What’s Inside: A Paleo and Whole30 favorite, My twist on Pad Thai recipe using sunflower seeds instead of peanuts, crisp veggies, zoodles, and shredded chicken. It’s simple and fast to make with a ton of flavor.
One of my favorite foods, when I’d order Thai takeout on the regs, was Pad Thai. But since eliminating peanuts and soy, that hasn’t been a thing and I’ve missed it! Luckily, it’s easy to re-create the magic with sunflower seed butter… I find sunflower butter to be a pretty close replacement flavor-wise to peanut butter. Some zoodles and a delicious sauce later and we have a raw paleo sunflower seed butter pad thai that’s more allergen-friendly!
This is great for any weeknight dinner or meal prep, it comes together in minutes and is super flavorful. You can be as flexible as you want with this dish and you might become obsessed with the sauce (because I know I have…). The toasted seeds on top add more crunch to this veggie-filled dish and I added some poached chicken for protein.
As a quick tip, you can easily prep your chicken on the weekend and have your veggies ready to go on deck when you throw together the meal during the week! And if you have a rotisserie chicken handy, go ahead and use up that leftover chicken to save even more time.
Make them: Using a spiralizer (I have this under $30 one), turn your zucchini into noodles to use in place of any pasta dish (like this easy Pad Thai)! You can eat them raw (that’s my personal fave) or lightly sauté them so they don’t get too mushy – whichever you prefer.
Store them: In an airtight container or food storage bag (with the air squeezed out before you seal). Be sure to add in a paper towel sheet at the bottom of either your container or bag (to absorb excess moisture). They’ll keep for up to 4-days in your fridge.
Grilled Shrimp with Spinach Pesto Zoodles (AIP-friendly, Paleo, and Low FODMAP)
Healthy Coconut Curry Soup with Shrimp (Paleo, Whole30)
Zucchini Baked Ziti with Romesco (Paleo, Whole30)
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Yummm this was fantastic. It took longer for me to make than the recipe times suggested, but I’m also slow. I ended up cooking my chicken in the crockpot with some soy sauce, ginger and garlic. It came out super nice and added a good flavor and texture that you wouldn’t get from boiling the chicken.
All in all, such a winner. Fresh, flavorful, so many different crispy textures. I made this for a group of 20-something guys that includes some vegetable haters. And they didn’t even complain that there were no noodles!
Amazing, I’m so glad everyone enjoyed it!
Found this during a Whole30 in 2020 and I’ve since made it many times. The flavors are so fresh and delicious!
It’s definitely a standby recipe over here too… so happy you’re enjoying it and it’s in your regular rotation!
Sadly, the poached chicken was so rubbery it ruined the whole dish.
love this healthier version of pad thai. Everything came out great with easy to follow recipe. looking forward to making it again.
This looks SO GOOD! Bookmarking to make it this weekend. Yum!
What a delicious twist on pad thai. So light and fresh. I can’t wait to try it.
Love any recipe that I can use leftovers to make and this one is so full of flavor!
What an interesting recipe and love how you’ve used cabbage to form noodles. Sooo healthy!
This is a delicious twist on the classic! Your recipe is delicious – thanks for sharing! I love the nutty taste of the sunflower seeds – delish!
This was really good! I added a date to the sauce and altered the proportions a bit to taste, but mostly prepared this as written. I’m doing Whole 30 right now and this was a nice change from our usuals. Thank you!
Yum! That sounds fabulous – so happy you are enjoying it. Good luck on Whole30!
This looks incredibly luscious and authentic…AND…your ‘zoodles’ are perfection! Any recommendations on ‘zoodlers’?! I need to purchase one ASAP…
Yasss! Love the zoodle-action. I use the Paderno brand: https://amzn.to/2IGtL88