Yum – now you can have your Paleo pad thai and eat it, too! This recipe uses kelp noodles instead of rice noodles to make it Paleo-legal.
You could also use spaghetti-squash noodles or zucchini noodles to make it Paleo/GAPS/SCD-legal.
Serves: 8
Prep time: 30 minutes
Cook time: 10 minutes
Ingredients
- 3oz tamarind paste
- 10 tablespoons hot, filtered water
- 1 teaspoons sea salt
- 2 Tbsp. raw, local honey
- 3/4 cups raw apple cider vinegar
- 3/4-1 cups filtered water
- 4 tablespoons cold-pressed sesame oil
- 4 tablespoons dried shrimp
- 1/2 teaspoon red chili flakes
- 1/4 cup carrots (cut into thin matchsticks)
- 1/4 cup red bell pepper (thinly sliced)
- 3 teaspoons minced garlic
- 1/2 head savoy cabbage (core removed; shredded)
- 3 cups cooked shrimp, shells removed (or leftover shredded chicken or beef)
- 1 tablespoon coconut aminos
- 2 large limes, freshly zested and juiced
- 6-8 scallions, white and green parts (thinly sliced on the diagonal)
- 1lb bean sprouts (divided)
- 3/4 cups roasted macadamia nuts (finely chopped in a food processor)
- 1 bunch fresh cilantro (minced)
- 1 large lime (cut into wedges)
- 1 package kelp noodles
Directions
In a small bowl, soak the tamarind paste (remove any seeds) in the hot water for 30 minutes until soft. Place the pulp and the water in a food processor and pulse to a paste. Press the paste through a sieve into a medium sauce pan. Add the salt, honey, vinegar and water. Boil the mixture over high heat about 10 minutes, stirring constantly. Taste for balance of flavors and remove from heat. Cool the sauce until ready to use.
Cook kelp noodles according to package directions.
In a wok or large frying pan, heat the sesame oil over medium heat. When the oil is hot, add the dried shrimp and chili flakes. Stir the mixture for several seconds and then add the carrots, red bell pepper and garlic (in this order). Stir fry the combination until the garlic is light brown.
Quickly add the cabbage, cooked fish or shrimp (or chicken or beef), coconut aminos, lime juice and pad thai sauce. Mix well. Add the scallions, 1/2 c. macadamia nuts and 1/3 of the bean sprouts. Keep stirring until the mixture is thoroughly heated.
Place the salad mixture on top of kelp noodles. Garnish with remaining bean sprouts, remaining macadamia nuts, cilantro and lime wedges.
See Also
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You can serve this quick and simple entree’ of pan-seared salmon with lime dressing over a bed of greens for an even-bigger nutritional boost.
You can use fish instead of shellfish in this Thai coconut milk soup, if you’d like. I use shellfish, especially oysters, because of their high zinc content.
I love the orange, saffron and fennel in this Provencal fish stew! The stew is light, making it perfect for hot summer days.
