Paleo Pad Thai

This is my take on Pad Thai with a Paleo twist. To make it Paleo, the noodles have been replaced with "Spirooli'ed" (noodled) veggies, namely rutabaga, zucchini and carrot. The key to making these veggies "noodled" is the Spirooli device, a gizmo you can find online (Amazon) or at a Bed Bath & Beyond near you. I got mine from the local BBB for $24.95. It's already come in handy Spirooli'ing veggies that the kids normally won't touch — they gobbled it up without a second thought!

You can find the Spirooli online at these links (they'll open in a new tab/window):

• Amazon $19.95
• Bed Bath & Beyond $24.99 (same price as in-store)

This recipe is designed for four (very healthy) servings.

PS. I know there's different opinions about what's Paleo and what's not... obviously noodles aren't, and that's the main ingredient switched out here. There is no dairy or grain in this recipe. The only sweetener is raw honey, which is Paleo last I checked.

Step 1: Ingredients and Tools

So let's start by talking about the Spirooli doohickey. If you're familiar with the old-fashioned apple peelers, then you'll see that the concept is basically the same. The veg is propped into the Spirooli like wood on a lathe and the device is secured to the counter. As you turn the handle and advance the veg into the blade, the veg is sliced into noodle-like strings. Once you try it, you'll see how easy and convenient this thing is! There are three blades to pick from, and the one you need for this recipe is the finer of the three, to make the thinnest noodles.

Ingredients:

• 1 large chicken breast, pre-cooked and chopped
• 2 scrambled eggs (with sprinkle of turmeric for color)
• 1 Tbsp coconut oil
• 1/2 onion, diced small
• 3 large cloves of garlic, minced
• 2 Tbsp fresh ginger, minced
• 1/2 cup almond butter (creamy unsalted variety shown)
• 2 tsp apple cider vinegar
• 1/2 can of coconut cream (about 7 oz)
• 1 Tbsp raw honey
• 1 tsp toasted sesame oil
• 1 Tbsp fish sauce
• juice from 1/2 a lime
• salt and pepper to taste
  

The Veg:

• 1 rutabaga
• 1 sliced green onion
• 1 large zucchini
• 3 medium carrots

Not shown: Cooked shrimp, as either an alternative or addition to the chicken.

Step 2: Spirooli the Veg

The pics above show the rutabaga and zucchini "noodled" with the Spirooli. The carrots, being too thin for the device, were peeled into strips separately with a veg peeler.

I mentioned that this serves four, and I know you're thinking "one rutabaga and one zucchini won't go around..." You'll be very surprised at how much noodle comes off one rutabaga! The zucchini is soft and noodles easily, while the rutabaga, being larger and a little more solid, requires a bit more grunt and support of the Spirooli. Take your time, I wouldn't want you breaking it on the first go!

Bring a large pot of water to boil (add about a tsp salt to the water).

Step 3: Sauté Time

While the water is heating, let's get the sauce ready.

In a medium saucepan, heat the coconut oil over medium heat. Add garlic, onion and ginger, and sauté until the ginger and garlic are softened, and the onion is transparent.

Add almond butter, fish sauce, vinegar, honey, lime juice, and coconut cream to the pan. Mix thoroughly.

You'll see from the pic above that I scrambled the eggs with turmeric in a separate pan, for use shortly.

Once the water is boiling, cook the veggie noodles to tender. I cook each veg separately as their cook time will vary. It will only take 2-3 minutes. Drain.

Step 4: Add It All Together!

With the veg cooked and the sauce ready, it's time to dish it up!

Mix up the cooked veg noodles, divide onto four plates. Scoop the sauce over the noodles. You may want to mix in the chicken or shrimp with the sauce, to get the meats covered entirely, or add the chicken/shrimp after the sauce is on the noodles. Sprinkle or mix the scrambled eggs, top with green onions and serve.

Eat up! Careful, they may want thirds!