Paleo Pad Thai
I spent 5 weeks in Thailand this November, and since being back I have been craving pad thai. (But without the extra sauce, sugar and carbs!) The normal pad thai that we all have grown to love and crave incorporates rice noodles, soy sauce, peanuts and sugar.
I was looking through some of my cook books and found a paleo pad thai recipe from one of my favorite Paleo recipe books, Well Fed, by Melissa Joulwan.
So I want to share with you this guilt-free version of one of the dishes we all love most.
- 1 batch of Sunshine Sauce (see below)
- 2 large eggs
- 2 teaspoons coconut aminos 2
- teaspoons coconut oil
- 1/2 medium onion thinly sliced
- 1 cup snap pease sliced lengthwise
- 2 cups of roasted spaghetti squash
- 6-8 oz of grilled chicken
- 2 tablespoons lime juice
- 1 clove garlic, minced (1 teaspoon)
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon coconut aminos
- 1/4 teaspoon powdered ginger
- 1/2 teaspoon rice vinegar
- 1/4 cup sunflower seed butter (no sugar added)
- dash ground cayenne pepper (optional)
- 1/4 cup coconut milk
Additional Optional Garnishes Chopped cashews or almonds, sunflower seeds, sliced scallions, minced cilantro a squeeze of lime juice
Start with the spaghetti squash. Cut in half long ways and lay on a pan with the cut half facing the pan. I usually will drizzle a little olive oil and pepper on the spaghetti squash, and bake in the oven at 375 for about 20 minutes. The way I check to see if it is done is by sticking a fork through the back rind. If it goes through easily then its usually a sign that it’s done cooking. If you have to push for it to go through, try cooking for about 6 more minutes. Don’t overcook though, because your spaghetti squash will turn into mash rather than noodles. After this is done, let the squash cool. Take a fork to the inside scraping from the top all the way to the bottom, creating noodles!
I like to then make the Sunshine Sauce. Add all of the ingredients into a food processor, except the coconut milk, and mix until well blended. Scrape the sides of the bowl, add the coconut milk and process again until blended and smooth. Go ahead and store this into the refrigerator until the rest of the food is ready.
Sautee grilled chicken in a pan until cooked.
Heat a large skillet over medium-high heat and add your coconut oil to the skillet. Throw in your onions and snap peas and cook until the onions are a translucent color and tender. Crack your eggs and add in the coconut aminos. Stir with a wooden spoon and add in the cooked chicken and spaghetti squash noodles.
The recipe calls for adding in the sauce to the skillet full of veggies and chicken, but I kept the sauce on the side so everyone could add how much they wanted. Now choose the garnishings of your choice. I went for cashews, scallions, cilantro and lime juice. I was super impressed how tasty this turned out, especially for the first time making it. What I liked most about this recipe is that a lot of the ingredients were easily accessible. I had most at home except for the coconut aminos, rice vinegar( I actually used apple cider vinegar and it turned out just fine) sunflower seed butter and coconut milk. You can also choose to use almond butter in place of the sunflower seed butter.
Let me know how your cooking goes and how your Paleo Pad Thai comes out!