Paleo Pad Thai
My favorite cookbook never ceases to amaze me. If you haven’t already picked up a copy of Well Fed, you need to do yourself a favor and buy it right now. Every single recipe inside is good for you, fun to make and a party for you taste buds. This creation was no exception. After eating it, I forgot what “real” Pad Thai tastes like. It was that good, folks. In addition to the recipes below, I added scallions, bean sprouts, scrambled egg, shrimp and a touch of lime juice. The zucchini noodles tasted like noodles and not zucchini. I felt very tempted to break out my chopsticks. I’ll be making this a recurring meal for certain.
First, the delicious sauce. It also appears on Melissa’s blog, The Clothes Make the Girl.
Makes enough for 2 people to dip a serving of glorious grilled meat and some veggies
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)
dash ground cayenne pepper (optional)
1/4 cup coconut milk
1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended.
2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge.
3. Eat with abandon and joyousness.
Next, the noodles. It’s zucchini but it doesn’t taste like it at all! You’ll be pleasantly surprised. For the Pad Thai, I did not use the parsley. I felt it would be weird with the sauce. Feel free to change it up! As you notice from my photo, I didn’t peel the zucchini either. It was great that way.
Makes enough for one slightly tired, fairly hungry dino-chow girl; adjust amounts accordingly.
2 small zucchini, julienned (about 2 cups) [Julienne peeler is essential.]
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste
1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)
2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.
3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.
4. Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.