Paleo Pad Thai!

Hello friends and HAPPY SEPTEMBER!

I’m actually super excited for the fall. It’s going to be great. Leaves falling, cozy sweaters, pumpkin goodies, fall TV season premieres, and NFL Football! Sounds like a good time to me!

What are YOU looking forward to this fall?

Over the weekend, I went out to dinner with my friends, and we went to a cute Thai restaurant on the Lower East Side. And let me tell you – their pad thai dishes looked SO DELICIOUS! But unfortunately, on the Specific Carb Diet — those slurpy noodles are not permitted.

So – come Sunday, I decided to try my hand at creating an SCD-legal version of pad thai, and ladies and gentlemen, it did NOT disappoint!!

Oh my gosh, this was outrageously delicious! A rich, creamy and tangy peanut sauce luxuriously smothering crunchy veggies and slurpy zucchini noodles!

It was absolutely heavenly.

Plus! It’s Gluten Free, Vegan, Specific Carb Diet friendly and Paleo!

Here’s What You Need: (Serves 1)

1 zucchini – spiralized

1/2 red bell pepper, diced
1 carrot, sliced into match sticks
5 mushrooms, sliced
1 garlic clove, minced
1/2 avocado, cubed
1/2 mango, cubed
1/4 red onion, sliced thin
8 cashews, chopped
fresh cilantro, chopped

Sauce:
2 heaping Tbsp peanut (or almond) butter
2 tsp freshly grated ginger
juice of 1 lime
8 drops pure liquid stevia (or 2 tsp honey)
1 Tbsp olive oil
1-2 Tbsp water

Tools:
Spiralizer (or Mandoline)
Good Chef’s Knife (This is the one I use and love)
Baking sheet
Small mixing bowl
Microplane zester
Small bowl of ice water
Nonstick Frying pan
Tinfoil (I use nonstick and it’s a game changer)

Directions:
Preheat oven to 350 degrees. “Noodlize” your zucchini with either a spiralizer, mandolin, or a vegetable peeler. Place your zucchini noodles on a tin foil-lined, olive oil-sprayed baking sheet. Spread the zoodles out as evenly as possible. Sprtiz with olive oil. Bake for about 10-15 minutes, until soft and pliable.

Meanwhile, combine your sauce ingredients and set aside.

Next, prep all your veggies. Place your thinly sliced onions in a small bowl or glass of ice water. (Soaking them like this takes away that harsh “onion-y” bite). In a frying pan, brown your mushrooms by placing them in a single layer with 1 Tbsp EVOO. Let them sit for 3 minutes, untouched, and then flip and let the other side brown for another 2 minutes. Remove from heat, place them on a separate plate and set aside. Then, saute your red pepper and garlic in 1 Tbsp EVOO for about 3 minutes, until bright red, but still crunchy. Drain your onions after about 10 minutes.

To assemble, toss your zucchini noodles with the veggies, avocado, mango and peanut sauce. Garnish with your chopped cashews and cilantro.

Wow. Wow. Wow! What a meal!! Now, I know this sauce isn’t technically a pad thai sauce, but holy cow it was so magnificent! I could have bathed in it! haha! It was rich and creamy, peanutty and slightly sweet and tangy! Combined with the fresh cilantro, chewy mushrooms and crunchy veggies, it was a perfect 10!

And I don’t know about you, but I love zucchini noodles. But there’s a catch: I like them when they’re cooked and pliable. I’m not really a fan of cold, raw zucchini noodles. I find that when they’re warm and “twirl-able,” they really do take on a spaghetti like feel and taste.

They’re perfect for people who can’t have grains, are Lo-Carb, or just looking for a healthy alternative to spaghetti!

The avocado gave a beautiful buttery note to the dish, and the mango was the perfect burst of juicy sweetness! It went fabulously with the peanutty sauce and bright lime juice!

Finally, it was a truly beautiful dish. All the colors just jumped off the plate!

What are you looking forward to this fall!?

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

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