The Best Paleo Pad Thai Recipe


729

This Paleo Pad Thai made with spiralized carrots and sweet potatoes is a dream weeknight meal – fast, healthy, and sure to please everyone’s palate. With Superfood Weeknight Meals, you have a secret weapon to make fast and healthy weeknight cooking. Inside, you’ll find simple-yet-creative meals that feature 10 everyday “superfood” ingredients: avocado, lentils, almonds, sweet potatoes, quinoa, eggs, spinach, citrus fruit, olive oil, and cauliflower. With each recipe using at least two of these foods, you can guaranteed that your family is getting a healthy meal – and one that you don’t have to spend hours in the kitchen making!
BUY THE BOOK:

RECIPE:
FOR SAUCE:
1/2. cup (130 g) almond butter
1/2. cup (120 ml) coconut milk or cashew milk
3 tablespoons (60 g) raw honey
Juice of 1/2 of a lime
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (15 ml) soy sauce or coconut aminos
1 teaspoon rice vinegar

FOR NOODLES:
1 tablespoon (15 ml) toasted sesame oil
1 sweet potato, peeled and spiralized or julienned
2 large carrots, spiralized or julienned
1/4. cup (40 g) diced red onion
1/2 of a red bell pepper, stemmed,seeded, and diced
3 eggs
1 tablespoon (15 ml) coconut milk
1/2. cup (73 g) sunflower seeds or (70 g) cashews
1/2. cup (45 g) finely diced red cabbage
1/4. cup (4 g) chopped fresh cilantro

TO MAKE THE SAUCE: In a large glass measuring cup, combine
the almond butter, coconut milk, honey, lime juice, sesame oil,
soy sauce, and rice vinegar. Using an immersion blender, or in a
regular blender, purée until smooth. Set aside.
TO MAKE THE NOODLES: In a large sauté pan over medium-high
heat, heat the sesame oil. Add the sweet potato, carrots, red
onion, and red bell pepper. Sauté for about 12 minutes, stirring
frequently until the noodles are soft but not mushy.
Stir in the sauce, stirring to coat the noodles evenly. Remove
from the heat and set aside.
In a small bowl, whisk the eggs with the coconut milk. Pour the
eggs into a small skillet over medium-low heat and cook for
2 minutes. Flip egg and cook on the other side until the eggs
reach your desired doneness. Remove from pan and slice into
thin strips.
Top the noodles with the egg, sunflower seeds, red cabbage, and cilantro and enjoy!
Keep up with the latest book releases by subscribing:

Follow us Here:
Like us on Facebook:

Love our Instagram:

Follow us on Twitter:

Read our Blog:

Visit our Website:

source

Post Author: Quarto Knows

Leave a Reply

Your email address will not be published. Required fields are marked *