Paleo Pad Thai (Print Version)
# Ingredients:
→ For the Pad Thai
01 -
2 medium zucchini, turned into noodles using a spiralizer
02 -
450g of shrimp or boneless chicken, thinly sliced
03 -
2 green onions, chopped
04 -
1 red bell pepper, thinly sliced
05 -
1 cup shredded carrots
06 -
2 eggs, whisked
07 -
2 cloves of garlic, minced
08 -
2 tablespoons coconut oil
→ For the sauce
09 -
3 tablespoons coconut aminos
10 -
1 tablespoon fresh lime juice
11 -
1 tablespoon fish sauce
12 -
1 tablespoon tamarind paste
13 -
1 tablespoon honey (maple syrup if vegan)
14 -
1 teaspoon grated ginger
15 -
½ teaspoon red chili flakes (optional)
# Instructions:
01 -
Combine the coconut aminos, lime juice, fish sauce, tamarind paste, honey, ginger, and chili flakes in a small bowl. Stir everything until smooth and set aside.
02 -
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes or the shrimp for 3-4 minutes, until fully cooked. Take them out of the skillet and set aside.
03 -
Using the same pan, add the rest of the coconut oil. Toss in the garlic, carrots, and bell pepper. Cook for around 2-3 minutes, keeping the veggies still slightly crisp.
04 -
Add the zucchini noodles to the skillet. Stir them around for 2-3 minutes, just until they soften up a little. Push the veggies to one side of the skillet.
05 -
Pour the beaten eggs into the cleared side of the pan. Stir and scramble until they’re cooked through.
06 -
Return the cooked shrimp or chicken to the pan along with the green onions. Pour the sauce over everything and mix well to coat.
07 -
Dish out the Pad Thai, and if you want, sprinkle with crushed peanuts or almonds, fresh cilantro, and add a lime wedge on the side.