I rarely post any meals that are not my own but this recipe is worth sharing! It’s paleo (peanut free), sugar free, and most importantly delicious. Like really delicious.
Typically, foods that I love eating in restaurants I do not cook at home. I mean let’s be honest, I know my version of pad thai won’t be nearly as good as an authentic restaurant. I have no problem with this, but I have found a solution.. this dish. I get the same satisfaction that I do while eating pad thai but I don’t feel like my recipe is competing with something restaurant quality. It’s the perfect paleo home cook recipe.
The base of this ‘pad thai’ sauce is sunflower seed butter and coconut milk. I don’t love the taste of sunflower butter but with the addition of lime juice, garlic, ginger, coconut aminos, and coconut vinegar something magical happens. This is by no means a true pad thai sauce, but it is a perfect substitute. I found this recipe over at Our Paleo Life. But the original recipe came from The Clothes Make the Girl. I made a few modifications to suit my tastes and have shared my version below. This is definitely worth a try!
Paleo Pad Thai (serves 4)
- 4 tablespoon lime juice (2 maybe 3 limes)
- 2-3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1 tablespoons coconut aminos
- 1″ piece of fresh ginger, grated
- 1 tsp coconut vinegar
- ½ cup sunflower butter (like Sunbutter)
- ½ cup coconut milk
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic
- coconut oil
- 2 eggs
- 2 teaspoons coconut aminos
- 6-8 scallions, chopped into 1/2″ pieces (set a few tablespoons of the chopped greens aside)
- 1 cup shiitake mushrooms, chopped
- 1 1/2 cups sugar snap peas, chopped into 1″ pieces
- 1/2 cup shredded carrots
- 1 medium spaghetti squash, cooked and scraped into ‘noodles’
- 2 cups bean sprouts
- lime wedges
- Place all the ingredients from the lime juice all the way to the sunflower butter in a food processor or blender and pulse until well blended and smooth. Scrape down the sides of the bowl with a rubber spatula, then add the coconut milk. Pulse until it’s blended and smooth. Set aside. This is your sauce.
- Heat up 2 tablespoons coconut oil in a large skillet over medium low heat. Add the garlic and cook 2-3 minutes. Toss in the shrimp and cook until just tender and pink. Remove from pan and set aside.
- Crack the eggs into a bowl and scramble with the coconut aminos. Using the same large skillet add 1 tablespoon of coconut oil over low heat. Add the eggs, cover the pan, and cook about 4 minutes. Flip the eggs and lightly brown the other side. Remove the eggs from the pan and cut into thin strips with a sharp knife. Set aside.
- Again using the same pan, increase heat to medium-high and add 2 teaspoons of coconut oil. Sauté the green onion, snap peas, mushrooms, and carrots until they’re tender-crisp.
- Add the spaghetti squash, shrimp, and cooked egg to the pan stirring until heated through, about 3 minutes. Add the sauce to the pan and mix until everything is well-blended and hot.
- Spoon into bowls and top with bean sprouts, reserved scallion greens, and cilantro leaves. Serve with fresh lime wedges.