Paleo Spicy Thai Noodle Bowl
Bursting with vibrant colors and bold flavors, the Paleo Spicy Thai Noodle Bowl is a nutrient-packed twist on a classic favorite, perfect for those seeking a healthy, gluten-free meal. Instead of traditional noodles, spiralized zucchini and carrots take center stage, delivering satisfying texture while keeping the dish grain-free. The tangy almond butter sauce, infused with coconut aminos, fresh lime juice, and fragrant ginger, adds a rich, nutty flavor that flawlessly ties the ingredients together. Shredded chicken can be added for an extra boost of protein, or you can enjoy this veggie-packed delight as is. Finished with crisp green onions, fresh cilantro, and a fiery touch of crushed red pepper flakes, this quick and easy recipe makes a refreshing, light main course that’s ready in just 25 minutes. Whether you’re following a Paleo diet or simply craving something deliciously wholesome, this Thai-inspired noodle bowl promises to deliver!
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Recipe Information
Ingredients
- 3 medium, spiralized zucchini
- 2 medium, julienned or spiralized carrots
- 1 deseeded and thinly sliced red bell pepper
- 1 tablespoon coconut oil
- 2 cups, shredded (optional for protein) cooked chicken breast
- 2 sliced thinly green onions
- 2 tablespoons, chopped fresh cilantro
- 0.5 teaspoon crushed red pepper flakes
- 0.25 cup, creamy and unsweetened almond butter
- 2 tablespoons coconut aminos
- 2 tablespoons fresh lime juice
- 1 teaspoon toasted sesame oil
- 1 teaspoon, grated fresh ginger
- 2 cloves, minced garlic
- 2 tablespoons (to thin the sauce if needed) water
Instructions
Prepare the zucchini and carrots by spiralizing or julienning them to create Paleo-friendly 'noodles.' Set aside.
In a small bowl, whisk together the almond butter, coconut aminos, lime juice, sesame oil, grated ginger, minced garlic, and water until smooth. Adjust the consistency with additional water if necessary. Set the sauce aside.
Heat a large skillet or wok over medium heat and add the coconut oil.
Add the red bell pepper to the skillet and stir-fry for 2-3 minutes until slightly softened.
Add the zucchini and carrot noodles to the skillet and toss continuously for another 2-3 minutes until they're just tender but not mushy.
If using, add the shredded cooked chicken breast to the skillet and toss to combine with the vegetables.
Pour the almond butter sauce over the noodle mixture and toss to coat everything evenly. Let it cook for another 1-2 minutes to warm the sauce through.
Remove the skillet from the heat and sprinkle the dish with green onions, cilantro, and crushed red pepper flakes for added spice.
Divide the Paleo Spicy Thai Noodle Bowl into serving bowls and enjoy immediately!
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 62.6 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
