Paleo Pad Thai



  • 1 tablespoon tamarind paste
  • 1/3 cup warm water
  • 2 tablespoon coconut aminos
  • 2 anchovy fillets, mashed
  • 2 tablespoons coconut palm sugar
  • 1 tablespoon coconut vinegar or apple cider vinegar
  • 1 tablespoon coconut oil
  • 1 cup chopped scallions
  • ½ cup shredded carrots
  • 2 teaspoons minced garlic
  • 2 eggs, beaten
  • 6 oz cooked chicken breast, chopped
  • 3 cups spiral-cut yellow summer squash (can substitute zucchini “noodles” or spaghetti squash)
  • 3 oz mung bean sprouts (can substitute shredded or julienned jicama)
  • 1/3 cup toasted cashews, chopped
  • Crushed red pepper flakes
  • 1 lime, cut into wedges


  1. In a small bowl, whisk together the tamarind paste, water, anchovies, coconut palm sugar, and vinegar. Set aside.
  2. Place a large skillet or wok over high heat. Add coconut oil, and toss in 2/3 of the scallions, and all of the carrots and garlic. Saute, stirring constantly, for 15 seconds.
  3. Add eggs to the pan, and once the eggs begin to set up (about 15-20 seconds), begin to scramble.
  4. Add the chicken and stir in, then add the squash “noodles”, half of the bean sprouts, half of the cashews, and the sauce.
  5. Continue to stir/toss until everything is heated through, about 1 minute.
  6. Transfer to serving dish. Garnish with the remaining scallions, bean sprouts, and cashews.
  7. Serve with crushed red flakes and lime wedges.