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paleo pad thai chicken

Paleo Pad Thai with Chicken

This paleo recipe is made with cashews instead of the traditional peanuts used in Thai food.  Peanuts are not allowed on the paleo diet due to the aflatoxins/mycotoxins, which are various mold toxins.  Zucchini spirals are substituted for the rice noodles. To make it health conscious and paleo approved I have substituted avocado oil for refined peanut or sesame oil.  You can also substitute shrimp for the chicken, but remember to only cook the shrimp for about 3 minutes until shrimp start to turn light pink and curl up.

INGREDIENTS:

2 boxes of zucchini noodles

4 tablespoons of high heat oil like avocado or coconut oil

3 cloves garlic, minced

1 package of whole baby portabella mushrooms thinly sliced

2 whole chicken breasts diced

2 large eggs whisked

1 package of bean sprouts

1 1/2 tablespoons tamarind

1 tbl Fermented chili paste

2 tablespoons fresh lime juice (from about 1 medium lime)

½ cup of rice wine vinegar

1 teaspoon fish sauce

2 to 3 tsp of honey – to taste

1/8 teaspoon red pepper flakes

6 green onions, sliced (keep a 1/3 to top the dish)

¼ cup bunch fresh cilantro, leaves only, roughly chopped

¼ cup salted cashews chopped

INSTRUCTIONS:

+ In a small bowl, whisk together the rice wine vinegar, lime juice, honey, fish sauce, tamarind sauce, chili paste and red pepper flakes.  Taste the sauce to ensure the flavors are balanced and then adjust if necessary.  Set aside.

+ In a large wok, heat the oil over medium heat. Add the mushrooms and cook for 3 to 5 minutes and then add the garlic and green onion and cook for another minute.  Remove the mixture from the pan into a separate bowl.

+ Reheat the wok to medium high heat with more oil and the chicken, season with salt and pepper, and toss to cook until chicken is done about 5 to 7 minutes.  Remove the chicken and set aside in a separate bowl.

+ Lower the heat in the wok to medium heat with more oil and then add the eggs.  Pour them into the skillet and cook just until they solidify, but are still moist and lightly scrambled.

+ Add the noodles to the wok and turn a couple of times.  Add back the veggies and chicken and toss with tongs to combine.  Pour the sauce into the skillet and toss everything to combine once more.

+ Serve into wide pasta bowl and sprinkle the green onions, cilantro, and cashews over the noodles.