Saturday, April 27, 2013

Pad Thai

This is a super flavorful, easy meal that Rem and I made the other night and both LOVED!  We adapted it from many paleo pad thai recipes we found on various blogs out there.  I suppose I could call my version "two tablespoon" pad thai since I added that much of almost every ingredient.  This would be an easy recipe to memorize!

Instead of the traditional noodles used as the basis of pad thai, I decided to try using zucchini in their place.  I've never tried making "noodles" with zucchini before because I thought I needed a vegetable spiralizer, but as I searched for pad thai recipes I noticed that many cooks just use a vegetable peeler to create noodles from the zucchini.  I tried it and it worked perfectly!  Ironically, we also made brown rice pasta to go along with the pad thai (which you can see in the picture).  Also pictured are some steamed green beans.  I hope you enjoy this meal as much as we did!

Pad Thai

2 T coconut oil
2 large onions, diced
5 cloves garlic, minced
2 T ginger, minced
2 T apple cider vinegar
2 T raw almond butter
2 T sriracha
2 T fish sauce (I used Dynasty brand, which is only made from anchovies and water)
2 T lime juice
3 medium sized zucchinis, sliced into thin strips with a vegetable peeler (I tried to make the strips about 1/4 inch wide by turning the zucchini each time I sliced)
1-2 lb. chicken, cubed and cooked in sesame oil (exclude if you want to make just the noodles)

Heat coconut oil over medium-high heat in a large skillet or wok.  After the coconut oil melts, add onion, garlic, and ginger.  Saute for about 5-8 minutes or until fragrant and the onion has begun to soften, stirring around occasionally.  Stir in apple cider vinegar, almond butter, sriracha, fish sauce, and lime juice.  Add zucchini, cover wok, and cook about 10 min. or until zucchini is soft.  Take the lid off and stir occasionally during this time.  Then add chicken and cook for about 5 minutes more or until chicken is hot.  Enjoy!

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