Wednesday, March 5, 2014

The Most Delicious Meal Ive Ever Made Paleo Pad Thai

Heres the thing: these pictures are the worst. I took this at 8 PM last night in my kitchen with absolutely no natural sunlight, not that Id know what it even looks like anymore seeing as we had a BLIZZARD YESTERDAY!!! But I digress. These pictures are the worst.

Theyre the worst because this meal is the best, and the truth is no image could capture how delightfully delicious my paleo take on pad thai is. 

Heres the other thing: forget what you know about spaghetti squash. Any time you need a grain-free "noodle," just use a vegetable peeler on some squash and carrots, boil them in some water just as you would real pasta, and then voila! The BEST pasta replacement Ive tried yet.

Covered in delicious almond sauce and you will never order take out pad thai again--even if you could give two shits about paleo. 
Its seriously that good.
So good, that I dont even care how inadequate the pictures are...I needed you to have the recipe ASAP. Im a giver.

Paleo Pad Thai
Makes 4 large servings

Almond Sauce

  • 3 cloves garlic, peeled and minced
  • 1 large knob ginger, peeled and minced
  • 1 Tbsp. coconut oil
  • 1/2 cup creamy almond butter
  • 1 Tbsp. fish sauce
  • 1 Tbsp. coconut aminos
  • 1 tsp. apple cider vinegar
  • 1 tsp. toasted sesame oil
  • 1 tsp. honey (optional)
  • juice from 1 lime
  • 1/3 cup canned coconut milk
  • salt and pepper

 Pad Thai

  • 3 large zucchini squash
  • 3 large yellow squash
  • 3 large carrots
  • 1.5 lb. steamed chicken breast
  • green onion, diced (for topping)
  • handful of almonds, roughly chopped (for topping)
  • fresh lime wedges
1. In a medium saucepan, heat coconut oil over medium heat. Add garlic and ginger and saute for a a minute or two until the oil is fragrant and the garlic and ginger are softened.
2. Add almond butter, fish sauce, coconut aminos, vinegar, oil, honey, lime juice, and coconut milk and whisk until incorporated and smooth. Season with salt and pepper to taste. (If the sauce is too thick, add more coconut milk; if its too thin, add more almond butter. You can also play with the seasonings like fish sauce and coconut aminos until the flavor is the way you like it!)
3. Bring a large pot of water to a boil--salt the water.
4. Using a vegetable peeler, peel the vegetables into wide "noodles". Add them to the boiling water and cook for about 2-3 minutes, or until the "noodles" are tender. 
5. Drain noodles and toss them with almond sauce that youve made. (Use as little or as much as you prefer.)
6. Top with sliced chicken breast, green onion, almonds, and fresh lime wedges and serve.

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