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PALEO PAD THAI

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Ingredients
1lb chicken cutlets, diced
2 carrots, peeled
1 large zucchini, peeled
1/2 red onion, thinly sliced
3 green onions sliced into 2 inch pieces & 1 green onion diced for topping
2 garlic cloves, minced
1 Tbsp coconut oil
Salt and pepper, to taste
Cashews, cilantro, lime wedges, green onion, and sriracha for topping

“Peanut” Sauce: Blend all ingredients below in a food processor, store extra in refrigerator.
1/2 cup chunky almond butter (no salt or sugar)
3/4 tsp ground ginger
1/4 cup water
Juice of half a lime
2 garlic cloves
1/8 cup pure, organic maple syrup
1 1/2 Tbsp soy sauce (gluten free)
2 tsp sesame oil
1 tsp sriracha
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DIRECTIONS
1) Use peeler to make “noodles” with the carrots and zucchini. Prep all other ingredients.

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2) Heat large skillet, or wok to medium heat, with coconut oil.
3) Sauté the red onion and green onions for 3-4 minutes.
4) Add the chicken and garlic, and sauté for 5-6 minutes, or until no longer pink. Salt and pepper to taste.
5) Add desired amount of peanut sauce, about 1/2 cup (above recipe makes about 1 cup in total), and sauté for 1 minute.
6) Add carrots and zucchini to the pan, mix well, and sauté an additional minute.
7) Top with cashews, cilantro, lime wedges, green onion, and sriracha.

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