I’ve made this recipe a lot of different ways. It’s one of my hubs favorite meals. It borders on fussy in my opinion but I have done my best to streamline it out.
Paleo Pad Thai
6 tablespoons lime juice. Fresh is best but whatever you got works too.
1/2 tablespoon minced garlic
2 tablespoons gf tamari
1/2 tsp powdered ginger
1 tablespoon rice wine vinegar
3/4 c nut butter. Seriously, anything you got. I usually use Peanut butter but have been known to substitute cashew and mixed nut butter in equal portions when I was really asleep at the grocery shopping wheel. LOL
Blend in a food processor or with a whisk until smooth. Scrape down the side with a spatula then add 3/4 c coconut milk and blend again. Set the sauce aside.
Cut two medium onions in half and then thinly slice them.
Cut the ends off 4 cups of snap peas. I know that sounds like a lot but it never looks or tastes like too much. How did I arrive at that amount? I buy the 8 cup bag from Costco, use half for this recipe and half with hummus dip.
Add a couple of tablespoons of oil (olive or coconut your call) to a wok or large skillet. Heat over Medium Low. Add veggies. Cook until tender (or crisp, your call) stirring frequently. Ten or so minutes for tender crisp. LOL
In the mean time boil some edamame pasta, regular pasta, or cook a spaghetti squash, whatever you have on hand. I think we like it best with the edamame pasta but Spaghetti squash is a great alternative to really keep it clean.
Chop up some cooked chicken either from a Costco pre-cooked bag or that was left over from another meal. What’s that you say? Someone ate the left over chicken you were planning for this meal. No worries. Grab a can of chicken, drain it, and no one will notice once it’s all covered in sauce.
Add the chicken and pasta to the sautéed veggies, toss it around a bit.
Pour on the sauce and warm everything up. Serve. Eat. Yum.
PS. I forgot the picture again and of course this meal never lives long enough for me to get a snap later. Sorry.