I'm looking out my window at the grimy slush in the driveway, the gray mist hovering over the hills across the way, the thermometer that...Read More
Paleo Pad Thai
Sometimes you just want a pile of something spicy-creamy-comforting… like Pad Thai.
But the original dish includes rice noodles (fail), soy sauce (fail), peanuts (fail), and sugar (fail). To make it safe for dino-chow consumption, I replaced the noodles with spaghetti squash, used coconut aminos instead of soy, recruited Sunbutter sauce as a stand in for the peanuts, and added snap peas for sweetness that also bumped up the veggie count.
THIS is Pad Thai you can feel good about emotionally and physically. I think it does a damn fine job recreating the taste and experience of eating the real deal. The mouth-feel of the spaghetti squash and sunshine sauce is pretty damn close to tender rice noodles – without the troublesome grain-poisons.
My recipe is based on a few already-cooked ingredients, so it’s pretty easy to throw together on a week night. I recommend grilled chicken thigh or breast because the char is a nice balance to the sweet, nutty flavors… but if all you have around is roasted chicken or even a store-bought rotisserie bird, go ahead and throw that into the pan. (This would also probably be tasty with shrimp but I haven’t tried it yet because of Dave’s allergies.) I experimented with different vegetables (broccoli, cabbage), but the snap peas were our hands-down favorite. We also thought it tasted best with regular onions cooked into the dish and scallions sprinkled on top at the end. Grab your chopsticks!
NOTE: The ingredient quantities listed below are for two servings, so be sure to multiply accordingly.
Paleo Pad Thai
Serves 2 | Prep 15 minutes | Cook 5 minutes | Whole30 compliant
Ingredients, serves 2:
1 batch Sunshine Sauce
2 large eggs
2 teaspoons coconut aminos or homemade substitute
2 teaspoons plus 1 teaspoon coconut oil
1/2 medium onion, thinly sliced (about 1/2 cup)
1 cup snap peas, thinly sliced lengthwise
2 cups cooked spaghetti squash
6-8 ounces grilled chicken thighs, diced
chopped toasted cashews or almonds
squeeze of lime juice
Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife.
Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in.