I love Pad Thai, but not just any version, it has to be the authentic flavor created with a base of Tamarind paste. Ketchup on rice noodles? NO THANK YOU.
When people suggest the taste difference between the two methods is barely discernable I scoff. As someone who doesn’t even really like ketchup on fries there is no way a plate of ketchup-y noodles is going to suffice for the real thing.
The best Pad Thai looks like it barely even has any sauce on it. The rice sticks are soaked in warm water (never boiled) so they don’t get over cooked and the balance of flavours is so perfect I can polish of a plate without even stopping to realise I have just ingested a full days worth of calories.
I believe it is super important to eat healthy food ninety percent of the time, especially when healing from an autoimmune disease, but I also feel it is important to treat yo self! Subscribing rigidly to diet labels can ultimately set us up for failure and on the rare occasions I find myself eating out in a Thai restaurant, I order the Pad Thai. As long as they can make it gluten free I do the dang thing, no guilt, no shame.
However, when cooking at home I’m pretty serious about avoiding grains and dairy, (aside from the occasional gluten free tortilla chip) Since ditching most grains my thyroid antibodies have improved, my body composition has improved, I’ve had more energy and I’ve noticed hair regrowth. Why mess with a good thing?
Yesterday I had a craving for some Pad Thai and decided I would create a version I can eat as often as I like, one that would nourish my body and keep those insulin levels stable. What I came up with did not taste exactly the same as the noodles from an actual Thai restaurant, but it was very similar, and completely satisfying. Craving crushed!
Using a combination of zucchini and carrots for the ‘noodles’ kept my palate interested and made the dish look super pretty and colorful.
Sauce – 1 tbsp. coconut aminos, 1 tsp tamarind paste, 1 tsp coconut sugar, 1 tsp fish sauce, 1 clove grated garlic, salt and pepper.
1 small organic chicken breast
1 small shallot finely diced
3 tbsp. chopped peanuts
1 chopped scallion or garlic chives (green parts)
A few sprigs of cilantro
A lime wedge
Red chilis to taste
2- 3 tbsp. cooking oil
Make the zucchini/ carrot noodles with a spiralizer or vegetable peeler
Make the sauce in a mason jar, shake vigorously to combine
*Tip* Make extra and save the excess for future preparations, it lasts about 2 weeks in the fridge
Slice chicken breast into long thin strips, lightly season with salt and pepper
Heat oil in a skillet and sauté shallot
Toss chicken in and cook for 5 – 6 minutes until light brown
Push the chicken to one side and crack the egg into the skillet, stir it around to scramble for about a minute
Add the zucchini and carrot ‘noodles’ to the pan pour the sauce overtop and stir everything to combine
Let it simmer another 1-2 minutes, allow most of the liquid to evaporate but don’t overcook
Drizzle with lime juice, and top with fresh herbs and peanuts
Plate with an additional lime wedge and optional red chilis