Paleo Chicken “Pad Thai”
My pictures don't do this dish justice but this recipe is
pretty delicious and fun to make. The “noodles” are strips of carrot and
instead of using peanut butter, use almond butter. Don’t forget the thai
basil!!! (It won’t be the same without it) I got the idea for the carrot "noodles" from the book Against All Grains (gotta give credit where credit is due).
Servings: 6
Ingredients:
1.5 lb Chicken breasts, sliced into thin strips
4-5 Carrots (I used a mixture of orange and purple but I personally think the orange are best)
2 packages Baby broccoli
1 can Lite coconut milk
2 Tbs Almond butter
10-15 leaves Chiffonade of thai basil
1 Tbs Coconut oil
1.5 lb Chicken breasts, sliced into thin strips
4-5 Carrots (I used a mixture of orange and purple but I personally think the orange are best)
2 packages Baby broccoli
1 can Lite coconut milk
2 Tbs Almond butter
10-15 leaves Chiffonade of thai basil
1 Tbs Coconut oil
Bring a large
pot of salted water to boil
Marinade the
chicken
1) place the strips of chicken into a large bowl
2) add 3/4th of the can of coconut milk, 1 Tbs of the almond butter, and most of the thai basil
3) stir and reserve the remainder of the coconut milk, almond butter, and basil in a dish for use later (make sure this reserve has not been in contact with the raw chicken, it will not be cooked)
1) place the strips of chicken into a large bowl
2) add 3/4th of the can of coconut milk, 1 Tbs of the almond butter, and most of the thai basil
3) stir and reserve the remainder of the coconut milk, almond butter, and basil in a dish for use later (make sure this reserve has not been in contact with the raw chicken, it will not be cooked)
Prep the carrots
1) once washed, cut the ends of the carrot off
2) peel off the outside layer around the carrots using a vegetable peeler
3) place the peeler down on a flat surface then press down on the peeler with the carrot and slide to make strips
4) continue till you get to the middle of the carrot then flip over
5) blanch carrot ribbons for 3 minute in the boiling water then remove and set aside
1) once washed, cut the ends of the carrot off
2) peel off the outside layer around the carrots using a vegetable peeler
3) place the peeler down on a flat surface then press down on the peeler with the carrot and slide to make strips
4) continue till you get to the middle of the carrot then flip over
5) blanch carrot ribbons for 3 minute in the boiling water then remove and set aside
Cook chicken
1) heat 1Tbs of coconut oil over medium high heat in a large, deep skillet
2) add the chicken and its marinade
3) cook until chicken is no longer pink, 5-7 min
4) add the baby broccoli, stir to coat, and then cover for 2 minutes (reduce heat to medium)
5) uncover and cook chicken/broccoli mixture for another few minutes
1) heat 1Tbs of coconut oil over medium high heat in a large, deep skillet
2) add the chicken and its marinade
3) cook until chicken is no longer pink, 5-7 min
4) add the baby broccoli, stir to coat, and then cover for 2 minutes (reduce heat to medium)
5) uncover and cook chicken/broccoli mixture for another few minutes
Transfer the
carrots to a large pot and place over medium heat
Add the chicken/broccoli mixture to the carrots and stir to combine
Allow to simmer for a few more minutes until broccoli and carrots are tender
Add the chicken/broccoli mixture to the carrots and stir to combine
Allow to simmer for a few more minutes until broccoli and carrots are tender
Serve in a bowl
and top with some of the reserved coconut/almond butter/basil sauce!
Enjoy!
