Well Fed Pad Thai


captainninjapeters

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  • 1 month later...

I'm on day 7 of my first Whole30 and during my first weekly cook-up this past Sunday, I made the olive oil mayo, the dreamy avocado dressing (amazing), and the sunshine sauce (my favorite!) I only had Trader Joe's almond butter in the fridge so I substituted that for the sunflower butter, and it is truly delicious! From everyone else's comments, I may not even bother trying it with the sunflower butter and just stick with the almond butter.

I cooked the Pad Thai for Sunday dinner and my boyfriend and I devoured it. So. Sinfully. Good.

I've continued using the sunshine sauce with my hot plate stir fry meals and I love it. Another delicious suggestion for those of you who have the Well Fed cookbook:

Try making the grilled chicken hot plate under the Thai section of hot plate recipes. I added a few additional veggies (mostly the ones used to make Pad Thai, like snap peas, green & red peppers, mushrooms) and I drizzled some sunshine sauce on top towards the end of stir frying. Oh my goodness, I never knew that the combination of chicken, veggies, and mango drizzled in that sauce could be so divine! It's my new favorite-easy meal. Just do not leave out the mango, I think it's what makes the dish!!

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For the noodles does everyone do the spaghetti squash or zucchini noodles?

 

When I've made the pad thai, I've always used spaghetti squash, but if you google paleo pad thai, you'll see quite a few options -- broccoli slaw, julienned (or spiralized) carrots, zucchini or summer squash noodles, sweet potato noodles. Basically, it sounds like you can use whatever sounds good to you or that you have on hand. If you try some different options, let us know how it turns out.

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