© 2017 by PALEOinheels. All rights reserved.

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

New Recipe: Low Carb Paleo Pad Thai

February 1, 2017

 

Before I changed my whole lifestyle & diet to help heal & combat my autoimmune disease, I would always choose traditional Pad Thai at my favourite Thai restaurants. I'd go as far as to say it was a top ten dish ever for me!

 

Since becoming Paleo I visited my favourite Thai restaurant, with the 'to the hell with it, I'll enjoy it & suffer the consequences after' attitude (yes, stupid I know). I ordered my favourite dish, Pad Thai & guess what? It was awful. The restaurant hadn't changed it's best selling dish, but I had changed. My tastes buds were no longer used to chemical & artificial flavours used to enhance some restaurant dishes. The Pad Thai was overly sweet & had a weird fake taste. OMG, what was I going to do? Did that mean I couldn't have my favourite anymore? Well yes unless I made it myself to suit my new & dare I say better tastes.

 

I checked out many recipes to see how Pad Thai was made, it's pretty simple really. What gives my Pad Thai the authentic flavour is the fish sauce sauce. Fish sauce gives Pad Thai the traditional umami flavour that you just can’t replicate without it so do not leave this out despite the bloody awful smell, once its combined with everything else & cooked, it's delicious I promise.

 

If you miss Pad Thai & you're looking for a delicious authentic tasting dish that has none of the nasty chemicals you may find elsewhere then this is what you have been waiting for. Honestly it's a staple dish in our household now, we love it, it's super quick, less than 15mins from start to finish including prep & did I mention it's delicious?

 

 

SERVES: 2-3

INGREDIENTS:

  • 1pack / 200g Paleo friendly noodles such as Eat Water Slim Noodles or prepared kelp noodles

  • 180g raw jumbo king prawns

  • 2 eggs, whisked

  • 2 cups of mixed stir fry vegetables (I use a mix of tender-stem broccoli, sliced strips of carrot, bok choy, cabbage, sliced red peppers & mushrooms)

  • 100g bean sprouts*

  • Small bunch of spring onions, sliced into 1cm pieces

  • 1/2 tablespoon coconut oil

  • Crushed cashews for topping

  • Limes, for serving

SAUCE:

  • 1/4 cup compliant ketchup

  • 2 tbsp fish sauce

  • 2 tbsp coconut aminos

  • 1 tbsp coconut sugar

  • 1 garlic clove, minced

  • 1 tsp almond or cashew butter (peanut works too if not paleo)

  • 1tsp chilli flakes

  • Pinch of salt

 

*Most bean sprouts you’ll come across are from mung beans. Low in nutrition (6 g carbs and 3 g protein in 100 grams of sprouts), high in water. Phytic acid is low in mung bean sprouts making them highly unlikely to cause any digestive issues. Bean sprouts are relatively harmless considering they technically are a legume.

 

DIRECTIONS:

  1. Prep all of your vegetables & mix the sauce ingredients in a bowl. Wash 

  2. Heat a large wok or skillet over medium high heat with the coconut oil. Cook the protein until done. Remove and set aside. Add a bit more oil to the pan and scramble the eggs, remove and set aside on the plate with the protein. Add the mixed vegetables to the skillet and cook just until soft. Stir in the protein and egg along with the green onions and bean sprouts.

  3. Pour in the sauce and toss with the noodles.

  4. Top with crushed cashews or peanuts and a squeeze of lime.

Share on Facebook
Share on Twitter
Please reload

Some elements on this page did not load. Refresh your site & try again.

Please reload