Monday, July 14, 2014

Pad Thai with "Zoodles"


I have made and share many variations on paleo pad thai in the past, but this one is my "go to" recipe. The whole family loves it and the kids don't even realize that they're eating zucchini noodles.

I keep the sauce mild but do add a little sriracha or crushed red pepper flakes to my own portion for a little kick. This tastes great with shrimp as well!


Pad Thai with "Zoodles"

2-3 julienned zucchini
2 tbs. palm sugar
juice of one lime
3 tbs. fish sauce
1 tbs. rice or apple cider vinegar
2 tbs. coconut aminos
2 eggs, lightly beaten
3 tbs. coconut oil
6 chopped scallions
2 julienned or grated carrots
3 cloves of garlic, minced
1 lb. chicken breast or thighs, cut into small pieces
for topping: finely chopped cashews or peanuts, minced cilantro and lime wedges

Place julienned zucchini in a colander and sprinkle lightly with salt. Allow to sit over sink to "sweat" and absorb excess moisture from the zucchini.

Heat 1 tbs. oil in wok or skillet over medium heat. Add beaten egg and cook until dry, breaking up into small pieces with a wooden spoon. Remove and set aside. Heat remaining 2 tbs. oil in skillet and add scallions and garlic.

Cook for one minute before adding chicken, then cook for five minutes or until meat is no longer pink. Add zucchini noodles to pan and stir to combine. Cook for a few minutes until "zoodles" are beginning to soften.

Add sauce and combine well, again cooking for a couple of minutes. Stir in egg, cook for one final minute.

Top with chopped nuts and minced cilantro, plus a generous squirt of lime juice.

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