Pad Thai 2 ways: paleo / no
… either way it’s at least gluten-free! Yay!
Adapted from this Eating Well recipe found on my new fave food site Foodily (Food I Love You). My mods/recipe is listed below:
(Paleo) Pad Thai
INGREDIENTS
- 4 ounces dried rice noodles [OR spaghetti squash!!***]
- 2 teaspoons coconut oil [or butter]
- 3 cloves garlic, minced
- 1 large egg, lightly beaten
- 8 ounces small shrimp, peeled and deveined
- 2 cups mung bean sprouts
- 1/2 cup sliced scallion greens
- 3 tablespoons apple cider vinegar
- 2 1/2 tablespoons fish sauce
- 2 tablespoons sugar [can omit without issues]
- 1 teaspoon chili-garlic sauce
- 2 tablespoons chopped dry-roasted peanuts
- 2 tablespoons almond butter
PREPARATION
- Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes. [OR ROAST THE SPAGHETTI SQUASH, 30-45 minutes on 425 degrees]
- Make the sauce: combine vinegar, fish sauce, sugar and chile-garlic sauce. I added 2 tbsp almond butter because I wanted it to be a little thicker, the original recipe didn’t call for that.
- Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
- Drain the noodles [rice or squash] and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, and sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts [or crushed pecans, almonds, whatever] and serve immediately.
YUM!
***That Ripped Guy of Mine(TM) says that the spaghetti squash works better in this dish than in any other spaghetti squash dish he’s tried. WOW!
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