Easy Paleo Pad Thai

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4 from 153 votes

Easy Paleo Pad Thai

30 minutes
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! 🙂

Nutrition

Calories: 480kcal

Originally posted 2019-02-20 17:51:22.

Article Categories:
Breakfast

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