Paleo Low-Carb Pad Thai by Lau's Healthy Life

This recipe was created by Lauren from Lau's Healthy Life. Check out her bio here and her blog here for more delicious recipes. 

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There is nothing better than a big plate of delicious Pad Thai!  Lauren killed it with this version made from Spaghetti Squash and a bunch of other goodness!  Definitley give this recipe a try next time you are craving some Thai food!


Paleo Low-Carb Pad Thai by Lau's Healthy Kitchen


  • 2 peppers (I used red & orange)
  • 1/2 of an onion (I used yellow)
  • 1/2 cooked spaghetti squash (about 600 grams)
  • 1 zucchini, spiralized
  • 1 handful shredded carrots (~100 grams)
  • 1 tbs coconut oil
  • 1/4 cup egg whites (about 2 egg whites)
  • 1 egg
  • 1 cup bean sprouts
  • 1/2 container of extra firm tofu (about 180 grams)
  • Optional* extra protein of choice (I added some pre-cooked chicken!) .
  • Sauce:
  • 2 garlic cloves, grated or minced
  • 1 tbs fresh ginger, grated or minced
  • 3 tbs crunchy natural peanut butter (or nut butter of choice)
  • 1 tbs chilli paste
  • 1 tbs coconut aminos or gluten free tamari 
  • 1 tbs fish sauce 
  • 1 tbs white vinegar
  • 1 tbs fresh lime juice


  1. Add the ingredients for the sauce together in a small bowl & set aside.
  2. Heat the coconut oil in a large saucepan over medium high heat & add the peppers & onion, cook until fragrant & soft- about 5-7 mins.
  3. Add your tofu & extra protein if using, as well as the carrots & cook for a few more minutes.
  4. Then add the egg whites & egg & scramble with the other ingredients in the pan.
  5. I then added the bean sprouts, sauce, zucchini & spaghetti squash to the pan with about 1/4 cup of water (you can add or or less depending on the consistency you want for your pad Thai!).
  6. Turn the heat to medium/low & cook for a few minutes.
  7. When the zoodles are cooked & it's all heated up together remove from heat & serve with desired toppings! I love roasted peanuts, tons of cilantro & fresh lime!



David CohenComment