This first recipe hits the spot if you’re craving comfort food on a chilly day, and it’s one I serve up to guests who don’t follow the paleo diet (they gobble it all up and ask for the recipe). It was created by Megan and Brandon over at Health-Bent, and I’ve just added cilantro and thinly sliced chicken to cook along with the zucchini (alternatively, you can just serve it alongside any grilled or sautéed protein). You can check out the original recipe here.
I’ve also stirred together the sauce on its own and added it to sautéed mixed veggies and chicken. (Lesson: it makes everything taste good. Everything.) I suggest making a double recipe to feed 4 people with some leftovers.
Paleo Pad Thai
- 3 Tbs coconut oil
- 2-3 zucchini
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1 Tbs apple cider vinegar
- 2 Tbs peeled fresh ginger, minced
- 3 Tbs almond butter
- 1 Tbs chili garlic sauce (I used Cholula Chili Garlic hot sauce, which is paleo)
- 1 Tbs fish sauce (Red Boat brand is paleo)
- 1 lime, juiced
- Sea salt & pepper
- Cilantro, minced (optional)
- If you have a mandolin, use it slice the zucchini lengthwise. If you don’t have one, you can use a knife to slice the zucchini as thinly as you can. Cut the slices into thin strips (if your mandolin doesn’t already have the insert to do that for you), just like the shape of a spaghetti noodle. Another option, for speed, lack of the proper tools, or sheer laziness, you can just chop the zukes into chunks.
- Over medium heat, melt your coconut oil in a large skillet. Saute the onion, garlic, and ginger until soft.
- Add the fish sauce, chili sauce, vinegar, lime juice, almond butter, and a bit of sea salt. Stir to combine.
- Add the zucchini “noodles” to the pan. Stir them around to get the sauce incorporated.
- Add chicken to the pan and cook until zucchini is hot and the chicken is cooked through – about 8 minutes.
- Serve hot with lime wedges and chopped cilantro.