Author Notes
A quick, nut-free & gluten-free paleo Pad Thai with Kelp Noodles. —Brittany Barton
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Ingredients
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1 pound
chicken thighs - cooked and sliced
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3 tablespoons
coconut oil
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1
onion - chopped
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5
cloves garlic - minced
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4 tablespoons
coconut aminos
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2 tablespoons
fish sauce
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4 tablespoons
fresh lime juice
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1/2 tablespoon
apple cider vinegar
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1 tablespoon
sriracha
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2
eggs
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1
bag kelp noodles
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5 tablespoons
fresh basil - chopped
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2 cups
snow peas
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1/2 cup
bamboo shoots
Directions
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Rinse the kelp noodles with warm water.
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In a small bowl mix together coconut aminos, fish sauce, lime juice, apple cider vinegar and siracha. Set aside.
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Melt coconut oil over medium-high heat in a wok or large sauté pan. Sauté onions 1 minute then add garlic.
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Stir in the chicken, snow peas, bamboo shoots and prepared sauce. Make an open space in the middle of the pan and crack the eggs there. Scramble until just cooked then fold in all other ingredients. Toss in the kelp noodles and basil.
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Serve with extra basil and a lime wedge.
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