Wednesday, March 14, 2012

Paleo Pad Thai

This meal is dedicated to my friend Kate, who requested I make a Paleo Thai dish. I have had a great time getting to know her and poking fun at the bromance that has blossomed between our boys. I even had the pleasure of yell-singing Madonna's "Like A Prayer" at 3 AM kareoke with this little lady. Watch out world!

I will be upfront in saying that this isn't the easiest recipe I have made. Between baking the chicken, prepping the zuchinni noodles, making the sauce, and then throwing everything together, this takes some time! However, it is damn good and definately worth the effort. This tastes so close to the original that you will never miss that greasy MSG-laden Thai delivery you used to get.

I'm going to break this down into three mini recipes...the chicken, the noodles, and the sauce. In the end, you put them all together and you have a complete dish.

Paleo Pad Thai

Baked Chicken: This makes more than you need for the dish, and its great chopped on top of a salad or eaten as a snack. In hindsight, I would make this part the day before to save time.
  • 2 lbs boneless skinless chicken thighs
  • salt
  • ground black pepper
  • garlic powder
  • paprika
Preheat the oven to 400. Lightly season the chicken on both sides to your taste and place on a single layer, smooth side up, on a large baking dish. Bake for 30 - ish minutes. When chicken is cool, dice half of the chicken up for the Pad Thai and save the rest for another meal.

Zuchinni Noodles (spaghetti squash could also be subbed)
  • 4 cups julianned zuchinni (I used both yellow and green, and this took about 5 small zuchinnis)
  • salt
Put the julianned zuchinni in a colander or strainer and toss generously with salt. The strands should be lightly coated. Let sit for 20 to 30 minutes. This will pull the excess water from the zuchinni so it doesn't get soggy when you add it to the Pad Thai. Rinse with running water and drain. Pat dry with paper towels. DO NOT SKIP this step or else you will get watery noodles. Set aside until it is time to add them to the Pad Thai

Pad Thai "Sunshine" sauce: This tastes like the most decadant, zingy peanut sauce you have ever had except it is made with sunflower seed butter! No naughty legumes here.
  • 2 tablespoons lime juice
  • 1 clove garlic, roughly chopped
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon coconut aminos
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon rice vinegar (not really Paleo at all but don't tell on me)
  • 1/4 cup sunflower seed butter, no sugar added (We buy Sunbutter)
  • dash ground cayenne pepper
  • 1/4 cup coconut milk
Put all of the ingredients besides the coconut milk in a food processor and pulse until well blended. Scrape down the sides of the bowl, then add the coconut milk and process until smooth.

Ready to put it all together? Here is what else you will need.
  • 2 large eggs
  • 2 teaspoons coconut aminos
  • 2 teaspoons coconut oil, plus 1 teaspoon coconut oil
  • 1/2 white onion, thinly sliced
  • 1 cup snap peas, sliced lengthwise
  • 1 cup frozen broccoli florets
  • chopped almonds and sliced scallions for garnish (lime wedges would also be great)
Mix the eggs and coconut aminos in a small bowl with a fork or whisk. Heat a large skillet over med-high heat for about 2 minutes and then add the coconut oil. Once melted, pour in the eggs and let them spread out. Turn the heat to medium and cover for about 3-4 minutes, until the eggs set and begin to brown on the bottom. Flip the "pancake" over and lightly brown the other side. Remove from pan and cut into thin strips.

In the same pan, increase the heat back to med-high and add 1 teaspoon coconut oil. Saute the onion and snap peas, add the broccoli, and cook for about 3 minutes.

Add the zucchini noodles, chicken, and cooked egg to the pan and stir until cooked through, about 3 minutes.

Add the sauce to the pan and stir-fry until everything is blended and hot.
Plate and garnish and enjoy!

Since relationships are all about compromise, I cook and Tim does the dishes. This is mainly because I enjoy cooking, he can't boil water, and having food and water on my hands at the same time grosses me out. Tonight I was glad we made this arrangement. Have fun!


  1. Hahaha this this the story of my life! Hate how Asian dishes require so many pans, but the end result is so good. Thankfully the hubby is willing to help clean up too. ;) This looks delish. I must try. Just need to find a julienne slicer!!

  2. 3 Researches REVEAL Why Coconut Oil Kills Belly Fat.

    This means that you actually kill fat by consuming coconut fats (also coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical journals are sure to turn the conventional nutrition world around!