Easy Paleo Pad Thai
Calories 480kcal
Ingredients
- 1/4 cup fish sauce (60 ml / 2 fl oz)
- 1 tablespoon coconut aminos (60 ml / 2 fl oz)
- 1 tablespoon sriracha sauce (60 ml / 2 fl oz)
- 2 cloves garlic (60 ml / 2 fl oz)
- 4 tablespoons almonds (60 ml / 2 fl oz)
- 1/2 teaspoon salt (60 ml / 2 fl oz)
- freshly ground black pepper (60 ml / 2 fl oz)
- 1 tablespoon erythritol
- 7 drops stevia extract
- 500 grams chicken thighs (60 ml / 2 fl oz)
- 2 packets shirataki noodle (60 ml / 2 fl oz)
- 4 large eggs (60 ml / 2 fl oz)
- 2 spring onions (60 ml / 2 fl oz)
- 2 cups beansprouts (60 ml / 2 fl oz)
- 1/4 cup cilantro (60 ml / 2 fl oz)
- 1/4 cup sliced almonds (60 ml / 2 fl oz)
- 2 tablespoons fresh lime juice (60 ml / 2 fl oz)
- 1 tablespoon ghee (60 ml / 2 fl oz)
- 2 cups red cabbage (60 ml / 2 fl oz)
Instructions
- Prepare the shirataki noodles by following the steps in this post (wash & boil to eliminate their natural odour & pan-fry to get the best texture).
- When done, keep in a bowl and set aside.
- In a medium bowl, combine all the ingredients to make the sauce: fish sauce, coconut aminos, Sriracha, crushed garlic, Almond & Cashew Butter, salt pepper,...
- ...
- Erythritol or stevia (if used).
- When done, set aside.
- Meanwhile, cut the chicken thighs into 1-inch pieces.
- Place in a large pan greased with 1/4 cup ghee and cook over a medium-high heat until pale and cooked through.
- Mix a few times to ensure even cooking.
- When done, set aside.
- Meanwhile, prepare the omelets.
- Heat a pan greased with 1/2 tablespoon of ghee.
- Crack 2 eggs in a bowl and season with salt.
- I used a well-seasoned cast iron skillet both for the chicken and the omelet.
- Whisk well and pour in the hot pan and swirl to coat the surface to make a very thin omelet.
- Cook over a medium-high heat for a couple of minutes or until firm on top.
- Using a spatula, flip on the other side and cook for another 30 seconds.
- When done, transfer on a plate.
- Then, repeat for the remaining 2 eggs.
- Set aside to cool down, roll up and cut into thin strips.
- Slice the spring onion and place in a bowl filled with water to clean.
- Transfer on a paper towel and pat dry.
- Place the chicken back on the heat and add the spring onion.
- Cook over a medium-high heat for just a couple of minutes.
- Then, add the omelet strips and bean sprouts and cook for another minute while stirring.
- Add the sauce (see above) and prepared shirataki noodles.
- Cook briefly until heated through and take off the heat.
- Mix well and add the fresh cilantro, ...
- ...
- lime juice and toasted almonds.
- To toast the almond flakes, place them on a dry hot pan and cook over a medium-high heat until fragrant for 1-2 minutes.
- Keep stirring to prevent burning.
- Garnish with shredded red cabbage, lime wedges, cilantro and enjoy! 🙂
Originally posted 2019-02-20 17:51:22.
