Paleo Pad Thai

Posted on Posted in Supper


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Paleo Pad Thai
This Paleo Pad Thai recipe is on point! The flavour is just like a restaurant pad thai. I added toasted almonds. It needs that crunch. It was still really good sans noodles but next time I might add just a little rice noodles.
Course Main Dish
Cuisine Thai
Servings
Ingredients
Course Main Dish
Cuisine Thai
Servings
Ingredients
Instructions
  1. Stir together chicken broth, tamari, fish sauce, sugar, and cornstarch/GF flour in a small dish then set aside. Whisk eggs together in another small dish then set aside. Heat sesame oil in a large wok or 12" skillet over medium-high heat. Add chicken, season with salt and pepper, then stir fry until cooked through and remove to a plate. Heat 2 teaspoons cooking oil in skillet then add shallots and peppers. Season with salt and pepper then stir fry until crisp-tender, 5 minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken. Heat remaining 2 teaspoons cooking oil in skillet then add cabbage. Season with pepper only then stir fry until just barely crisp tender, 3-4 minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 1-2 minutes. Add the tamari sauce mixture then bring to a bubble and boil until slightly thickened, 1-2 minutes. Remove skillet from heat then stir in chopped cilantro. Divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.
Recipe Notes

recipe adapted from Iowagirleats.com

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