Saturday, December 20, 2014

Health-Bent's Paleo Pad Thai

This is one of those recipes that really turned me on to paleo. It's actually the first dish I made using "zoodles," and it was love at first bite.

I usually prepare it with shrimp or chicken, but this time just kept things simple for a quickie lunch. I don't know that I would describe this as a true pad thai (the sauce has nuttiness from the almond butter and it doesn't contain egg), but it has great Asian flavor and comes together ridiculously quickly.

Paleo Pad Thai 
adapted from Health-Bent

1/4 cup coconut oil
2 medium zucchinis
1 medium onion, diced
4 minced garlic cloves
1 tbs. apple cider vinegar
2 tbs. minced fresh ginger
3 tbs almond butter
1 tbs. Sriracha sauce
1 tbs. fish sauce
juice of 1 lime
salt & pepper

Use a mandolin, knife or spiralizer to julienne zucchini. Place in a colander over the sink and sprinkle lightly with salt. Allow to sit for 10 minutes.

Melt coconut oil in a skillet over medium heat. Add onion, garlic and ginger and sauté until soft. Add fish sauce, Sriracha, vinegar, lime juice, almond butter and a little salt. Stir to combine.

Add julienned "zoodles" to pan. Stir them around to really coat the zucchini with the sauce. Cook over medium heat for about 10 minutes. Serve warm.