Caveman Cuisine: Paleo Pad Thai

OMFG Good. Yes, that good.


1 lb top round beef cut into strips
1 4oz package frozen wild caught salad shrimp (thawed)
2 tbsp coconut oil
1-2 tbsp almond butter (crunchy)
1 tbsp red Thai curry paste
1 tbsp Sriracha red chili sauce
1 tsp habanero hot sauce
2-3 tbsp full fat coconut milk (Native Forest brand)
3 cloves garlic (minced)
1 bunch green onions (diced)
1 tsp dried red chili flakes
1/2 head red cabbage (shredded)
1 tbsp butter


Melt 1 tbsp coconut oil over medium heat in a large saute pan or wok. Add beef. Brown the beef for 3-5 minutes, stirring occasionally. Add garlic and green onions and cook for another 2-3 minutes. Add shrimp, red Thai curry paste, Sriracha, hot sauce and coconut milk. Stir in almond butter. Reduce heat and let come to a low simmer.

In a separate saute pan, melt the other tbsp of coconut oil over medium heat. Add shredded cabbage and stir, cooking for ~10 minutes.

When cabbage has softened, plate 1/2 the cabbage and top with 1/2 of the pad Thai mixture.

Yield: 2 bowl-licking meals.
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. sounds deliscious but I would subsistute the cabbage for spaghetti squash ... I have seeds will be growing some this year and eating Pad Thai this summer :)