Pad Thai (Paleo)

I’ve made this two weeks in a row and I’m not sick of it yet! I use my zucchini spaghetti instead of noodles, but you could use rice noodles, angel hair pasta, or whatever you like for this. I”m hesitant to call this pad thai, because this is most definitely not an authentic thai dish but it tastes very much like something you might order in a thai restaurant. With the coconut oil, basil and heat from the sauce it actually reminds me more of a panang curry dish, although it’s not quite that either. What it is, is quite good!

The following recipe makes about 4 servings.

Pad Thai

2 medium zucchini, spiralized (if you want to use for noodles)
2 medium carrots, julienned
1/2 cup leeks, chopped
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup snap peas, cut into strips
5-7 leaves of fresh basil
1-2 Tbsp virgin coconut oil
4 grilled chicken breasts, cut into thin strips

Sauce
adapted from theclothesmakethegirl

1/4 cup tahini
2 Tbsp lime juice
1 clove garlic, crushed
1 tsp Sriracha
2 tsp Bragg’s liquid aminos (or coconut aminos or wheat free soy sauce)
1/4 cup coconut milk
1/4 tsp dried ginger
2 tablespoons water, as needed

Blend everything in a food processor or blender (the magic bullet is perfect for this sauce).

In a large skillet or wok heat the coconut oil. Saute all the vegetables until cooked to your desired doneness. Toss in the chicken to warm through. Serve over a bed of zucchini spaghetti or noodles of choice and top with sauce.

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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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