Paleo Pad Thai

Ingredients

• Lime juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  ½ tsp or 1g

• Ginger root

  Raw

  ½ tbsp or 3g

• Red wine vinegar

  ½ tsp or 3g

• Almond butter

  Nuts, plain, without salt added

  ⅛ cup or 31g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

• Coconut oil

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Broccoli

  Raw

  3 ⅓ cup chopped or 303g

• Baby Bok Choy

  Satur Farms - Freshdirect

  1 ½ cup raw or 105g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

Directions

1. Place a metal steamer basket in a large pot and add three inches of water. Steam the spaghetti squash in the basket for 20 minutes, or until tender when pierced with a fork. Remove the spaghetti squash from the basket and allow to slightly cool so you can handle it.
2. While the squash is cooking and cooling, create the tangy peanut sauce. Purée the lime juice, ginger, garlic, and vinegar until very smooth. Blend in the almond butter and coconut milk until thoroughly combined. Divide 1/4 cup for your pad thai and store the rest in a glass jar for up to three days.
3. Once the squash is cool enough to handle, scoop the spaghetti squash out of the skin using a fork to create the "spaghetti" and set aside.
4. Heat the coconut oil in a large skillet over medium heat. Sauté the onion for 8-10 minutes, until soft and translucent. Add the broccoli and sauté for about 10 minutes, until tender. Stir in the bok choy and sauté for 3-4 minutes, until wilted. Add the squash to the skillet, stir briefly to incorporate, then add the scallions.
5. Top with toasted cashews and tangy peanut sauce. Garnish with a little crushed red pepper if desired. Serve hot!

Similar Foods

• Easy Pad Thai
• Lazy Pad Thai
• Easy Pad Thai Zoodles