first shared it a year ago, the accompanying photos were dismal and the formatting of the post was too small (I've since tried to revisit the HTML but I can't seem to get it right). It's a tasty dish that deserves better!
I borrowed from Health-Bent's non-traditional Pad Thai recipe, and my own grain-based version of the recipe. This time around I used more flavorful chicken thighs, and did kick things up with a little spice (which you can easily lessen or omit the Sriracha sauce).
Paleo Chicken Pad Thai
2 tbs. palm sugar
2 tbs. lime juice
3 tbs. fish sauce
1 tbs. rice wine vinegar
2 tbs. coconut aminos
1 tsp. Sriracha sauce
2 eggs, lightly beaten
3 tbs. coconut oil
3 chopped scallions
1 chopped red bell pepper
3 minced garlic cloves
2 zucchini, thinly sliced into noodles with a mandoline
1 lb. chicken thighs, chopped into bite-size pieces
for topping: chopped raw cashews, minced cilantro, lime wedges
Combine palm sugar through Sriracha sauce in a small bowl, combining with a whisk.
Melt 1 tbs. coconut oil in a wok over medium heat. Add beaten eggs and cook, breaking up with a wooden spoon, until dry. Set aside.
Melt remaining 2 tbs. coconut oil in wok and add scallions, pepper and garlic. Cook for one minute, then add chicken. Cook until chicken is no longer pink, then stir in zucchini (I use two utensils to toss the "noodles" and really integrate them). Cook for a couple of minutes more then stir in sauce.
Cook until sauce thickens up a bit (about 5 minutes), then add egg back to wok. Remove from heat and serve garnished as desired.