Whole30/Paleo Chicken Pad Thai

Hi All, It’s Wednesday, a day I welcome after two long 12 hr shifts.  I really look forward to my off days, of course, I’d rather be home anytime, but I have to works and pay bills like the rest of America.  Off course I still love being a nurse and taking care of people, but some days work can be very draining, I come home super exhausted.  All in all, it is a very rewarding Job.  Kudos to all nurses around the world, we make a difference in many peoples lives.

Today, I am here with one favorite Asian dishes.  My favorite Asian food is actually Pad Thai.  I had my first taste of Pad Thai back in the late ’90s, it was so delicious, introduced to me by my sister.  The noodles, with a hint of sweet and a lot of spice, was out of this world for me. Over the years I’ve become really picky about where I buy my Thai from.  Currently, my favorite place to buy Thai from is Bangkok Cafe in Ferndale MI.  The reason it’s my favorite is that they give you a lot of food, it’s tasty and not dry, just the way I like it.  No other restaurant in Ann Arbor or Ypsi makes Thai like them.  I’m really sad that I live so far from there now, it would almost take an hour to get there for some Thai….sigh.  Being on whole30, I’ve found some new ways to enjoy my favorite foods, without all the non-compliant ingredients.  Hence comes this version of pad thai.  This is Whole30/Paleo chicken pad thai.  This recipe is made with sweet potatoes in place of the rice noodles, coconut aminos in place of soy sauce, sugar, and oyster sauce.  This recipe also contains Tamarind.

“Tamarind is a leguminous tree in the family Fabaceae indigenous to tropical Africa.  The Tree produces a pod-like fruit that contains an edible pulp, used in cuisines around the world’.(Wikipedia).  Though is from technically a legume, it is compliant for whole 30 because ”you don’t it the seed ”  according to Melissa Hartwig Urban.  the tamarind adds a certain taste(hint of sweetness) to it that I get when I buy it from my favorite restaurant.  The original recipe was for regular pad thai, I received the recipe from a woman, who bought a book while in Thailand.  This is a pretty legit way to make Thai, minus a few non-compliant ingredients.  The recipe is ready in 30 min.  You can find the tamarind in your local Asian store, and Red Boat fish sauce(whole30 compliant)  at your local grocery store.  If you find tamarind that is already strained, just add two tbsp with the other ingredients, no water needed.

Enjoy and comment,

This African.

Print Recipe

Whole30/Paleo Chicken Pad Thai

whole 30/paleo sweet potato pad thai, spicy, filling and delish with compliant ingredients.

Course

Main Dish

Cuisine

Asian Fusion

Prep Time

10 min

Cook Time

30 min

Servings

servings

Ingredients

• 4 pieces boneless/skinless chicken thighs cut into bite sized pieces
• 4 medium sweet potatoes spiralized
• 2.5 tsp salt
• 4 tbsp olive oil
• 6 stalks green onion /scallions green parts chopped larger, white parts chopped smaller
• 1 piece carrot chopped
• 3 whole eggs
• 1 small red onion sliced
• 1 tsp minced garlic
• 1/4 tsp chooped raw cashews
• 1 tbsp fish sauce
• lime sqeeze on top

sauce

• 5 tbsp coconut aminos
• 2 tbsp seedles tamarind
• 6 tbsp hot water
• 1.5 tsp crushed red pepper add more for additional heat

Course Main Dish Cuisine Asian Fusion Prep Time 10 min Cook Time 30 min Servings servings Ingredients 4 pieces boneless/skinless chicken thighs cut into bite sized pieces 4 medium sweet potatoes spiralized 2.5 tsp salt 4 tbsp olive oil 6 stalks green onion /scallions green parts chopped larger, white parts chopped smaller 1 piece carrot chopped 3 whole eggs 1 small red onion sliced 1 tsp minced garlic 1/4 tsp chooped raw cashews 1 tbsp fish sauce lime sqeeze on top sauce 5 tbsp coconut aminos 2 tbsp seedles tamarind 6 tbsp hot water 1.5 tsp crushed red pepper add more for additional heat

Instructions

1. Start by making the sauce. Place water and tamarind in a small bowl, break apart with your hands, and strain into another small bowl.

   
2. Add crushed red pepper and coconut aminos, mix and set aside.

   
3. Heat a large skillet with 1 tbsp of oil on high heat. When hot, add sweet potatoes, sprinkle with 1 tsp of salt, cook for 10 minutes, make sure to turn occasionally to cook more evenly. Pour into a separate plate or bowl, and return skillet to heat.

   
4. Add 1 tbsp of oil to the skillet, when hot add chicken. Sprinkle with 1 tsp of salt. cook for about 8 minutes stirring occasionally, remove and place on a plate and return skillet to heat.

   
5. Now add an additional 1 tbsp of olive oil, and when hot toss in red onion and carrots, cook for 2-3 minutes, add garlic and cook 1 more minute. Add chicken and green onions, sprinkle with 1/2 tsp of salt, cook an additional 5 min. Next push chicken mix to one side, add a little oil to the empty side of skillet and add eggs, cook 2 min, and scramble. Push eggs to the chicken.

   
6. Add sweet potatoes on the other side, cook for 3 minutes. Next, add sauce, fish sauce, and mix everything together. Cook for another 5-7min.

   
7. Remove from heat. Divide into small bowls, top with cashews and a squeeze of lime juice. Add more crushed peppers for extra heat. Enjoy.

   

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