Whenever people tell me that they are getting “bored” with paleo or that they are “looking for a new recipe” I always respond with the same answer.  “Don’t think about what you can’t eat or what you have to eliminate, but rather think of a meal that you enjoy.  Then get creative and find a paleo friendly way to make it.”  For me, it was this recipe below.  I love pad thai and it popped into my mind this weekend.  We were visiting Nick’s brother who is a vegetarian and made this meal minus the meat.  It was a huge hit!  Everyone loved it so I thought I would share.  I can’t wait to make it again!
Enjoy!  TIFF

Paleo Pad Thai

Ingredients

• 1 lb chicken, shrimp, sirloin or duck
• 1/4 c  coconut oil
• 4 zucchinis
• 4 summer squash
• 4 carrots
• 1 onion
• 4 cloves garlic
• 2 T fresh ginger, minced
• 3 T almond butter
• 1/3 c sliced almonds
• 1 T chili garlic sauce
• lime, juiced
• sliced green onions

Method

Using a vegetable peeler or cheese slices; make thin slices out of the zucchini, squash and carrots.  Next, slice them all length wise to form long thin strips.  Set aside.  To prepare the meat, melt the coconut oil in a large sauté pan over medium high heat.  Add the meat, searing on both sides until cooked through.  Remove the meat and set aside.  In the same pan add the almond butter, ginger, onion, lime juice and chili garlic sauce and sauté until onions are golden.  If it starts to thicken add more coconut oil.   

Add the zuke noodles and the sliced almonds to the sauté pan. Stir them around to get the sauce incorporated onto the “zoodles???. The point here is get the “zoodles??? hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.  Add the meat back in and mix. 

 Serve hot and topped with a squeeze of lime juice and some chopped green onions.

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