Pad Thai (minus the nightshades, soy and grain)

I miss Thai food!!! Thai is my ultimate favorite take out. It’s what I have when I’m happy, sad, or getting sick. I’m typically a curry and Thom Kha girl, but I made Thom Kha yesterday and Pad Thai is sounding good!

 

So here is my clean eating take on a take-out staple. Pad Thai: with cucumber spirals instead of rice noodles, fish sauce and fresh ground sea salt instead of soy sauce; no tomatoes or chilies; all of the deliciousness! I swear, this might actually be better than takeout! It was so fresh and so savory.

 Now after a while I learned I could handle some red chili flakes and added those in. It’s still fewer chilies than typical take out but is completely optional and delicious with or without. 

The best thing is this was quick. I was a little scared it would take me forever to make Pad Thai, but it takes less than 30 min from start to finish. I barely had any time to take pictures during the meal prep because it went so fast! 😉 And I can attest that it typically takes longer than that for delivery to arrive.
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Ingredients:

  • juice of 1 very juicy lemon ~4 tbsp
  • fish sauce 2 tbsp (use coconut aminos and extra salt or soy sauce fro vegan option)
  • chili flake 1/4 tsp (optional- this is technically a night shade so remove if you are 100% nightshade free) 
  • salt 1 tsp
  • olive oil 3 tbsp
  • eggs 2
  • julienned carrots and broccoli 2 cup or half of a fresh pack
  • mung bean sprouts 4 cups
  • cucumbers, 3, spiralized
  • peanuts, 1/2 cup ,lightly toasted and salted
  • garlic cloves, 2, diced
  • cilantro, 2 tbsp coarsely chopped plus extra for garnish
  • green onions, 5, diced
  • Chicken breasts, 2, thinly sliced/cubed (replace with tofu for vegan option)

Tools:

  • Spiralizer

Directions:

  • heat oil in saute pan on stove top
  • salt and pepper chicken, add to pan and stir occasional until just under golden brown, about 5-7 minutes. Set on paper towel to dry and set aside.
  • Add carrots and broccoli to the same pan with the existing oil. Stir fry ~2 minutes, stirring occasionally.
  • Add the onion, reserving some of the diced green tips for garnish. Add garlic, bean sprouts, and cilantro. Stir fry ~2 minutes, stirring occasionally.
  • Push the mixture to the side and add eggs. Scramble until firm and then mix with the other vegetables
  • Add sauce (lemon, fish sauce, chili flake and salt), chicken and cucumber noodles. Mix well and cook 5 minutes for flavors to meld and everything to warm.
  • Plate. Garnish with cilantro, green onions and toasted peanuts.

2 Comments Add yours

  1. Ariel says:

    Thanks for the recipe! 🙂 Looks yummy!

    I just wanted to point out though that this recipe as it stands it not nightshade free if it calls for chili flakes. But I plan to make this sans red chili, to make it nightshade free.

    1. You are right. I’ve made it with and without the chili flakes and it’s delicious either way. I found I’m ok with a few chili flakes and I still benefit from the removal of tomatoes and the large quantity of chilies. I added a note to make that more clear in the recipe. Hope you enjoy!

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