Sometimes you just want a pile of something spicy-creamy-comforting… like Pad Thai. But the original dish includes rice noodles (fail), soy sauce (fail), peanuts (fail), and sugar (fail). To make it safe for dino-chow consumption, I replaced the noodles with spaghetti squash, used coconut aminos instead of soy, recruited Sunbutter sauce as a stand in for the peanuts, and added snap peas for sweetness that also bumped up the veggie count.
THIS is Pad Thai you can feel good about emotionally and physically. I think it does a damn fine job recreating the taste and experience of eating the real deal. The mouth-feel of the spaghetti squash and sunshine sauce is pretty damn close to tender rice noodles – without the troublesome grain-poisons.
My recipe is based on a few already-cooked ingredients, so it’s pretty easy to throw together on a week night. I recommend grilled chicken thigh or breast because the char is a nice balance to the sweet, nutty flavors… but if all you have around is roasted chicken or even a store-bought rotisserie bird, go ahead and throw that into the pan. (This would also probably be tasty with shrimp but I haven’t tried it yet because of Dave’s allergies.) I experimented with different vegetables (broccoli, cabbage), but the snap peas were our hands-down favorite. We also thought it tasted best with regular onions cooked into the dish and scallions sprinkled on top at the end. Grab your chopsticks!
Note: The ingredient quantities listed below are for two servings, so be sure to multiply accordingly.
Paleo Pad Thai
Serves 2 | Prep 15 minutes | Cook 5 minutes | Whole30 compliant
Ingredients, serves 2
1 batch Sunshine Sauce
2 large eggs
2 teaspoons coconut aminos or homemade substitute
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
chopped toasted cashews or almonds
squeeze of lime juice
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.
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