Chicken Pad Thai

Pad Thai Recipe

A very special friend of mine, Christal, shared this recipe with me back in 2011.  It is the first “Paleo” recipe Tanner truly loved and requested over and over.  It is from the Sweet Cheeks HQ website, which also contains some other golden recipes, so I am adding a link at the bottom to their site.  Instead of using traditional noodles, it uses noodles you make out of zucchini.  I have tried making them with both the food processor (grating attachment) and mandolin and found the food processor is a better option for me, as I am not graceful enough to execute the use of a mandolin without slicing a limb off!  I loved the zucchini noodles so much, I find myself replacing regular noodles with them all the time.  Less calories, carbs, guilt, and stomach aches!  They are totally worth your time.

Pad Thai

  • 1 lb chicken thighs (or whatever meat you like, chicken breast or shrimp would work)
  • 1/4 c coconut oil
  • 2-4 zucchinis
  • 1 onion-chopped
  • 4 cloves garlic-minced
  • 1 T White balsamic vinegar
  • 2 T fresh ginger, minced
  • 3 T almond butter
  • 1 tsp crushed red pepper
  • 2 limes, juiced (1 more for garnish)
  • sliced green onions
  • 1/4 c-1/2 c chicken broth
  • Julienned carrots
  • Black sesame seeds
  • Salt and pepper
  • Chili powder

What to do:

Heat a large sauce pan on medium/high heat. Add coconut oil and let melt. Season your chicken with salt, pepper and chili powder. Add chicken to pan and brown one side, flip and brown the other until meat is fully cooked. (this will depend on your meat choice and thickness. Remove chicken and let it rest. Your pan will have some oil in there, keep it because we are using the same pan for the sauce.

While your chicken is cooking:

Using a mandolin, start slicing the zucchinis lengthwise, think noodles, use the julienne blade. You can also chop them or use a knife to make thin strips or rings. The thin strips make it fun and more like noodles. But chopping will work just fine too.

In the same pan (with grease and drippings), saute the onion, garlic and ginger until soft. Add the vinegar, lime juice and almond butter and red chili flakes. Stir to combine. Depending on thickness you might want to add some broth at this point.

Add the zucchini noodles to the saute pan. Stir them around to get the sauce Incorporated onto the “zoodles”. The point here is get the “zoodles” hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.

Serve hot and topped with a squeeze of lime juice and some chopped green onions, carrots, and black sesame seeds.

***Tanner’s twist on things:  top with chopped macadamia nuts and either Frank’s Red Hot or Sriracha Sauce.  Boom!


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