Paleo Pad Thai

Whenever people tell me that they are getting bored with paleo or that they are looking for a new recipe, I always respond with the same answer.  “Don’t think about what you can’t eat or what you have to eliminate, but rather think of a meal that you enjoy. Then get creative and find a paleo friendly way to make it.”  For me, it was this recipe below.  I love pad thai and this is a healthy way to enjoy it!

Paleo Pad Thai
Ingredients:

  • 1 lb chicken, shrimp, sirloin or duck
  • 1/4 c  coconut oil
  • 4 zucchinis
  • 4 summer squash
  • 4 carrots
  • 1 onion
  • 4 cloves garlic
  • 2 tbl fresh ginger, minced
  • 3 tbl almond butter
  • 1/3 c sliced almonds
  • 1 T chili garlic sauce
  • lime, juiced
  • sliced green onions

Directions:

Using a vegetable peeler mandolin or vegetable slicer; make thin slices out of the zucchini, squash and carrots.  Next, slice them all length wise to form long thin strips.  Set aside. 

zucchini noodles

To prepare the meat, melt the coconut oil in a large sauté pan over medium high heat.  Add the meat, searing on both sides until cooked through.  Remove the meat and set aside.

In the same pan add the almond butter, ginger, onion, lime juice and chili garlic sauce and sauté until onions are golden.  If it starts to thicken add more coconut oil.

Add the zuke noodles and the sliced almonds to the sauté pan. Stir them around to get the sauce incorporated onto the “zoodles”. The point here is get the “zoodles” hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.  Add the meat back in and mix.

Serve hot and topped with a squeeze of lime juice and some chopped green onions.

Photo by Amr Adel Amin

photo courtesy of egypttoday.com

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