Paleo Pad Thai

Ingredients

• Lime juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  ½ tsp or 1g

• Ginger root

  Raw

  ½ tbsp or 3g

• Red wine vinegar

  ½ tsp or 3g

• Almond butter

  Nuts, plain, without salt added

  ⅛ cup or 31g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Broccoli

  Raw

  3 ⅓ cup chopped or 303g

• Baby Bok Choy

  Satur Farms - Freshdirect

  1 ½ cup raw or 105g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

Directions

1. Place a metal steamer basket in a large pot with three inches of water. Steam the spaghetti squash for 20 minutes, or until tender. Allow it to cool slightly for handling.
2. While the squash is cooking, blend lime juice, ginger, garlic, and vinegar until smooth. Add almond butter and coconut milk, blending until combined. Reserve 1/4 cup for the dish and store the rest.
3. Once cool, scoop the spaghetti squash from its skin using a fork to create strands. Set aside.
4. Heat coconut oil in a large skillet over medium heat. Sauté the onion for 8-10 minutes until soft. Add broccoli and cook for 10 minutes until tender. Stir in bok choy and cook for 3-4 minutes until wilted. Add squash and scallions, stirring briefly.
5. Top with toasted cashews and the tangy sauce. Garnish with crushed red pepper if desired. Serve hot.

Similar Foods

• Easy Pad Thai
• Lazy Pad Thai
• Easy Pad Thai Zoodles