There has been a lot of talk about the Paleo diet recently, and like I have said before, I'm not for or against it, but I believe that moderation is one of the biggest key to healthy eating. Along with moderation, eating natural and "clean" is also important. What clean means (for all you new foodies) is less refined and more natural. For example refined and bleached starches (such as white pastas, white breads) are highly processes, ergo they are less clean. This recipe is a healthier modification of a recipe that I have been making for years. My old roommates used to LOVE this recipe, although years ago it was way higher in fat, higher in sugar, made with packaged Udon/Shanghai noodles and served with bottled teriyaki sauce over white rice. One time we even made it with frozen breaded chicken nuggets (I believe they were shaped like dinosaurs) because that was all the meat we had!! I guess at the very least I realize (especially with this favourite recipe) that I have learned a whole lot about food and health since I was 18 and first living on my own.
Although I call this Paleo Pad Thai, it does break a few of the true Paleo rules (for example I use peanut butter, but this could be easily substituted with another nut butter, and I also usually put a bit of soy sauce in, but have omitted this several times and just added a little bit of kosher salt instead)
This recipe is for 2 people, but can easily be doubled or halved, although I don't know why you would want to half it. It tastes just as good (if not better) reheated. And as with most of my recipes, a lot of the measurements are guesstimates. I was reading an article in the newspaper today about cooking, and there was a Top-10 Rookie-Chef mistakes list. Pretty high up on the list was not tasting your food as you go. This is something I strongly believe in. I usually go by taste and smell, and even when following a recipe I usually deviate from the words on the pages. I do this partly so I can put my own spin (and omit things my husband doesn't like), partly because by this point in time I am pretty good at cooking and can easily make changes without changing the integrity of the recipe, and lastly because I am impatient and don't always read recipes to the end (this ironically enough was #2 on the rookie chef mistakes list, but I don't think this applies to me, because I rarely get to the end of a recipe and realize that although company is over I actually have to cook the turkey for 6-8 hours, I mostly have those details worked out beforehand). Anyways, on to the recipe.
Paleo Pad Thai
200g ground turkey
1/2 onion diced
2-3 zucchinis made into "noodles" (directions below)
1/2 c red pepper diced
4 mushrooms diced
1 c broccoli in small pieces
1 carrot grated
1/2 c snow peas
1c bean sprouts
1-2 stalks green onions
1/4 c unsalted, chopped & toasted cashews (I toast in the oven @350 for about 5-7 mins. They burn fast so keep a very close eye on them)
chicken stock (instead of oil)
1 tsp chili flakes
1 tsp chili powder
1/2 tsp cardamom
1/2 tsp coriander
1 tsp paprika
2-3 tbsp natural peanut butter
1-2 tbsp honey
1-2 tbsp fresh grated ginger
2 (or more) cloves garlic minced
2 tsp soy sauce
1 tbsp fish sauce
1 tsp Worcestershire sauce
siracha to taste (if you like spice)
1. Chop all vegetables, the size and shape really doesn't matter (with the exception of the zucchini), I like things that are bite sized.
2. To make the zucchini noodles (or zoodles as I call them) you have a few options. Keep the peel on, it adds to the flavour and texture. If you have a mandolin, go ahead and use this to make the zucchini into thin slices, then cut the slices into strips. If you don't have a mandolin, you have two options. Either spend a LONG time cutting the zucchini. First, cut the zucchini in half, then cut each half into thin slices. From there cut each slice into spaghetti sized strips. The other option is to use a vegetable peeler. I like this method the best. Again cut the zucchini in half and then use the peeler as you would on a potato.
3. Heat a large wok or frying pan on medium. Add a few tbsp of chicken stock to the hot pan. Add in the onions and ground turkey. Add the soy sauce, fish sauce & Worcestershire sauce, stir well.
4. Once the onions are starting to become translucent and the meat is getting cooked add in the peppers, mushrooms and carrots. Add the chili flakes & powder, cardamom, coriander & paprika Cook until the peppers start to soften. If you are using siracha, this is the time to add it. I usually omit it since I'm the only one that likes spicy food in my house, and put it on my bowl individually.
5. Add the peanut butter (you can use more or less depending on your liking), honey, ginger, garlic, zoodles, snow peas & broccoli. Cook until these vegetables are tender. If you find your sauce is too thick add a bit more chicken stock, if its too runny add a few sprinkles of flour or corn starch to thicken.
6. Once vegetables reach desired consistency, remove from heat.
7. Place in bowls and garnish with bean sprouts, green onions and toasted cashews.
Enjoy!
Although I call this Paleo Pad Thai, it does break a few of the true Paleo rules (for example I use peanut butter, but this could be easily substituted with another nut butter, and I also usually put a bit of soy sauce in, but have omitted this several times and just added a little bit of kosher salt instead)
This recipe is for 2 people, but can easily be doubled or halved, although I don't know why you would want to half it. It tastes just as good (if not better) reheated. And as with most of my recipes, a lot of the measurements are guesstimates. I was reading an article in the newspaper today about cooking, and there was a Top-10 Rookie-Chef mistakes list. Pretty high up on the list was not tasting your food as you go. This is something I strongly believe in. I usually go by taste and smell, and even when following a recipe I usually deviate from the words on the pages. I do this partly so I can put my own spin (and omit things my husband doesn't like), partly because by this point in time I am pretty good at cooking and can easily make changes without changing the integrity of the recipe, and lastly because I am impatient and don't always read recipes to the end (this ironically enough was #2 on the rookie chef mistakes list, but I don't think this applies to me, because I rarely get to the end of a recipe and realize that although company is over I actually have to cook the turkey for 6-8 hours, I mostly have those details worked out beforehand). Anyways, on to the recipe.
Paleo Pad Thai
200g ground turkey
1/2 onion diced
2-3 zucchinis made into "noodles" (directions below)
1/2 c red pepper diced
4 mushrooms diced
1 c broccoli in small pieces
1 carrot grated
1/2 c snow peas
1c bean sprouts
1-2 stalks green onions
1/4 c unsalted, chopped & toasted cashews (I toast in the oven @350 for about 5-7 mins. They burn fast so keep a very close eye on them)
chicken stock (instead of oil)
1 tsp chili flakes
1 tsp chili powder
1/2 tsp cardamom
1/2 tsp coriander
1 tsp paprika
2-3 tbsp natural peanut butter
1-2 tbsp honey
1-2 tbsp fresh grated ginger
2 (or more) cloves garlic minced
2 tsp soy sauce
1 tbsp fish sauce
1 tsp Worcestershire sauce
siracha to taste (if you like spice)
1. Chop all vegetables, the size and shape really doesn't matter (with the exception of the zucchini), I like things that are bite sized.
2. To make the zucchini noodles (or zoodles as I call them) you have a few options. Keep the peel on, it adds to the flavour and texture. If you have a mandolin, go ahead and use this to make the zucchini into thin slices, then cut the slices into strips. If you don't have a mandolin, you have two options. Either spend a LONG time cutting the zucchini. First, cut the zucchini in half, then cut each half into thin slices. From there cut each slice into spaghetti sized strips. The other option is to use a vegetable peeler. I like this method the best. Again cut the zucchini in half and then use the peeler as you would on a potato.
3. Heat a large wok or frying pan on medium. Add a few tbsp of chicken stock to the hot pan. Add in the onions and ground turkey. Add the soy sauce, fish sauce & Worcestershire sauce, stir well.
4. Once the onions are starting to become translucent and the meat is getting cooked add in the peppers, mushrooms and carrots. Add the chili flakes & powder, cardamom, coriander & paprika Cook until the peppers start to soften. If you are using siracha, this is the time to add it. I usually omit it since I'm the only one that likes spicy food in my house, and put it on my bowl individually.
5. Add the peanut butter (you can use more or less depending on your liking), honey, ginger, garlic, zoodles, snow peas & broccoli. Cook until these vegetables are tender. If you find your sauce is too thick add a bit more chicken stock, if its too runny add a few sprinkles of flour or corn starch to thicken.
6. Once vegetables reach desired consistency, remove from heat.
7. Place in bowls and garnish with bean sprouts, green onions and toasted cashews.
Enjoy!
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