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Thursday, July 29, 2010

Paleo Pad Thai

When looking for inspiration to keep your caveman food interesting, think international. Thai flavors are built around spicy, sweet, and savory ingredients like hot peppers, lime, nuts, and cilantro.




This recipe works very well with spaghetti squash in place of the traditional rice vermicelli noodles. It can also be served over broccoli slaw and bean sprouts when you can't get your hands on a squash.



Sauce:
3 TB lime juice
3 TB soy sauce
3 TB fish sauce
2 TB rice vinegar
1 TB Honey
1 TB sesame oil
Red Pepper flakes, to desired spiciness

Stirfry:
1/2 medium onion
2 cloves garlic
Chicken, shrimp, beef, or pork
Veggies - shredded carrots, celery, bell peppers, shredded zucchini, broccoli, bok choy... pretty much anything you can dig out of your fridge.

Saute the onions and garlic in a bit of oil for 1-2 minutes, then add your protein and stirfry until fully cooked. Toss in the veggies and cook until they start to soften. Add the sauce and simmer for a few minutes. Serve over raw or steamed broccoli slaw & bean sprouts or over spaghetti squash guts.

1 comment:

  1. We make zucchini noodles or yellow squash noodles that look and feel like actual spaghetti. Yum.

    ReplyDelete