Pad Thai - Paleo

By vdub

Ingredients

• 1 tablespoon tamarind paste
• 1/3 cup warm water
• 2 tablespoon coconut aminos
• 2 anchovy fillets, mashed
• 2 tablespoons coconut palm sugar
• 1 tablespoon coconut vinegar or apple cider vinegar
• 1 tablespoon coconut oil
• 1 cup chopped scallions
• 1/2 cup shredded carrots
• 2 teaspoons minced garlic
• 2 eggs, beaten
• 6 oz cooked chicken breast, chopped
• 3 cups spiral-cut yellow summer squash (can substitute zucchini “noodles” or spaghetti squash)
• 3 oz mung bean sprouts (can substitute shredded or julienned jicama)
• 1/3 cup toasted cashews, chopped
• Crushed red pepper flakes
• 1 lime, cut into wedges

Details

Servings 2
Adapted from againstallgrain.com

Preparation

Step 1

In a small bowl, whisk together the tamarind paste, water, anchovies, coconut palm sugar, and vinegar. Set aside.
Place a large skillet or wok over high heat. Add coconut oil, and toss in 2/3 of the scallions, and all of the carrots and garlic. Saute, stirring constantly, for 15 seconds. Add eggs to the pan, and once the eggs begin to set up (about 15-20 seconds), begin to scramble. Add the chicken and stir in, then add the squash “noodles”, half of the bean sprouts, half of the cashews, and the sauce. Continue to stir/toss until everything is heated through, about 1 minute. Transfer to serving dish. Garnish with the remaining scallions, bean sprouts, and cashews. Serve with crushed red flakes and lime wedges.
Serves 2.