So it’s been a while. Partially because I’ve been busy at work and partially because there’s been a military coup where I live. You know, as you do.
I wish I were kidding honestly, but right as I was getting on the highway to work this morning, I started seeing cars come right at me in the opposite direction. There was a huge holdup and I soon found out there was an accident involving a bus and a central security vehicle that had flipped over onto the road. Oh and there was a swarm of central security officers there too because there was gunfire all night along the road. Again, as you do.
So what have I been cooking in the coup? Not much, let me tell you. It’s been two weeks of pretty basic meals that I could make quickly with ingredients I had on hand. But one thing that seemed to make it our rotation more often than ANY meal I’ve ever cooked (aside from steak, there’s always steak), is pad thai.
I know, I don’t even like Asian food. Who am I anymore? Do I even? Maybe I need to amend my previous statements.
Anyway, after I had to turn back home this morning, I decided for the first time in weeks to pry myself away from the TV and Twitter and take a step back from the madness.
Got home, changed into my yoga pants and did some power yoga to clear my head and work out the soreness from seven thousand jump squats this morning, but mostly it just made my yoga mat sweaty. Saxaaay.
And now I’m blogging.
Pad thai has a lot of non-paleo ingredients. Noodles, peanuts and sugar (palm usually), mostly. It also has some ingredients that I just never have on hand like tamarind juice or paste. So this is my paleo-ized version with no noodles, no sugar, no peanuts and with ingredients you probably have right now in your fridge. Really go on and check. I’ll wait.
Paleo Pad Thai (serves two)
2 tbs fish sauce (or soy, or a combination)
1 tbs honey (or stevia to taste)
Zest and juice of one lime
1 large clove of garlic, minced
2 tbs coconut oil, divided
500g (half a pound) boneless, skinless chicken breasts, thinly sliced (can sub beef, pork, shrimp or any combination of those here)
Salt, to taste
3 large cloves of garlic, minced
1/4 inch ginger root, minced
1 large onion, sliced thinly
4 cups carrots, julienned
4 spring onions, sliced finely on the diagonal
1 large handful cilantro, minced
1/3 cup cashews, crushed and toasted in a dry pan
1 Make your sauce by heating all your ingredients together in a small saucepan until combined. Set aside.
2. In a large wok, heat one tablespoon of coconut oil and get it smoking. Salt your chicken (or protein of choice) and let sear in the oil until cooked through. Remove from the work and place in a bowl. Set aside.
3. Place the wok back on medium heat, toss the other tablespoon of oil into it and get it hot.
4. in the onion, garlic and ginger and let cook until softened, but not browned.
5. Add the carrots and let cook for about 3-5 minutes until heated through.
6. Add the sauce and cook for a few minutes more until the carrots have softened up.
7. Add your chicken along with the juices and mix together until the ingredients combine.
8. Push your ingredients to the side of the wok and crack the eggs in the space you made. Scramble the until cooked then combine with the rest of the pad thai. Your carrots should be softened a bit now but not mush.
9. Toss in the cilantro, spring onions, and cashews leaving some of each aside for garnish on the final dish. Mix well.
10. Serve with lime wedges and chili sauce.