Thread: Pad thai

Had this for lunch today and didn't even have quite all of the ingredients and it was still delicious! The sunshine sauce really makes the whole thing come together and is also delicious on cooked meat/chicken, meatballs, burgers, etc.

(I used carrot and courgette noodles instead of spaghetti squash which, in the UK anyway, seems to be mythical...)

From: Paleo Pad Thai | theclothesmakethegirl and the book Well Fed.

Paleo Pad Thai


Ingredients, serves 2


1 batch Sunshine Sauce (see below)
2 large eggs
2 teaspoons coconut aminos
2 teaspoons plus 1 teaspoon coconut oil
1/2 medium onion, thinly sliced (about 1/2 cup)
1 cup snap peas, thinly sliced lengthwise
2 cups cooked spaghetti squash
6-8 ounces grilled chicken thighs, diced


Directions:


1. Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife.


2. Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.


3. Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in.


Top your Paleo Pad Thai with any or all of these:
chopped cashews, almonds, or sunflower seeds
chopped scallions
chopped cilantro
a squeeze of lime juice

Sunshine Sauce


Makes enough for 2 people to dip a serving of glorious grilled meat and some veggies


Ingredients:


2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)
dash ground cayenne pepper (optional)
1/4 cup coconut milk


Directions:


1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended.


2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge.


3. Eat with abandon and joyousness.

Sounds beautiful bit what are coconut aminos?

Sent from my iPhone using MiniMins

Like a soy sauce substitute made of coconut for people who want to avoid all soy. I use wheat-free tamari which has fermented soy but is gluten-free.