Simple paleo friendly Pad Thai. Gluten free, grain free, soy free.
For the Pad Thai I used
Rice noodles
Shredded chicken
2 scrambled eggs
Shredded carrots and cabbage
Bok choy
Shiitake mushrooms
Topped with cilantro, bean sprouts and crushed almonds
The fun thing about homemade Pad Thai is you can pick your favorite toppings! I cooked chicken in the instant pot for 12 minutes and shredded once finished. Scrambled eggs in a pan with avocado oil and threw the mushrooms, carrots and bok choy in the satire for 1-2 minutes before adding everything to the pan. Topped with more carrots, cabbage, bean sprouts, cilantro, crushed almonds.
INGREDIENTS:
Pad Thai sauce:
1/4 cup liquid aminos
4 tbsp peanut butter
2 tbsp fish sauce
2 tbsp rice vinegar
1 tsp garlic powder
1 tsp red pepper flakes
Juice of half lime
For the sauce, add all ingredients to a food processor or wisk in a medium sized bowl. Cook noodles according to package. Shred chicken and cook 2 scrambled eggs. Add everything in the pan and stir, pour sauce over to combine evenly. Garnish and serve 🍚
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