Paleo Pad Thai. One of my favorite Paleo Thai food – Pad Thai “noodles” !

What if I tell you the secret of making good Paleo Pad Thai depends on one, only one, ingredient ?

One of the great thing when I search for new recipes is that I get to compare and see which recipe “tastes” better than the others.

How do I “taste” the dish without really tasting it?

I don’t want to sound arrogant but if I search for an Asian recipe, chances are that I can pretty much imagine the taste just by looking at the ingredient lists.

So when I search for Paleo Pad Thai there are some key elements to differentiate the yummy recipes from the hmm….something’s missing ones.

Is it bean sprouts?  Meh, no really.

Is it fish sauce? Sorry, not quite.

Is it flat rice noodles? You’ll see that’s not necessary.

So what is it??

My dear friends, the answer actually depends on a type of fruit – Tamarind.

Tamarind tastes as if dry plums and lemon and lime have a child together.  It tastes plumy and citrusy.

You’d think that most of Thai restaurants wouldn’t skip this important ingredient when making Pad Thai but you’d be surprised that many of them use white or rice vinegar instead. And the result is seriously, sigh, disappointing.

In the U.S. market, most of Tamarind comes either in the forms of paste or dry pulp (dried mature tamarind, pressed into a small brick-ish shape).

I personally prefer dry pulp (with or without seeds) because it’s easy to identify additives.  Follow the simple steps below to make your own tamarind juice. Store extra in ice cubes for future use.

If you try my Paleo Pad Thai recipe, please send me a pic or tag me on Instagram @Iheartumami.ny for a chance to be featured on my feed !

Paleo Pad Thai noodles. Paleo Asian food. Paleo Asian food recipe.

 

Paleo Pad Thai noodles. Paleo Asian food. Paleo Asian food recipe.

 

 

 

5 from 1 vote
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Paleo Pad Thai
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hrs
 

Experience the authentic taste of Pad Thai in Paleo version. This Paleo Thai "noodle" dish will leave you wanting for more. No added sugar. Low calorie. Gluten-free and wheat free. Paleo Asian food. 

Course: Dinner, Lunch, Main, Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 365 kcal
Author: ChihYu
Ingredients
  • 1 ½ lb chicken breast skinless, sliced into thin and flat pieces
  • 2 cups spaghetti squash noodles
  • 1 medium shallot sliced
  • 3 cloves garlic minced
  • 3 tbsp coconut oil for stir-fry use
  • 2 large eggs
Chicken marinade: (marinate for at least 1 hr. Best overnight)
  • 2 tbsp Red Boat fish sauce
  • 1 tsp white pepper
  • 2 tbsp Coconut aminos
  • 3 cloves garlic grated
Stir-fry sauce:
  • 3 tbsp Tamarind water if use Tamarind paste: 2 tbsp paste + 3 tbsp water to thin
  • 1 tbsp Red Boat fish sauce
  • ½ tsp white pepper
  • 1 tbsp hot sauce optional
Other veggies:
  • 1 cup carrots sliced thinly
  • ¼ cup chives cut into 1-inch lengths
  • ½ cup snow peas optional
Toppings:
  • 2 tbsp coarsely chopped cashew nuts unsalted & raw
  • 2 tbsp scallions chopped
  • 2 tbsp cilantro chopped
  • 2 small lime wedges for serving
Instructions
  1. Heat a large skillet over medium-high heat, add 1 tbsp olive oil.
  2. When it begins to smoke lightly, add pre-marinaded chicken. Stir fry until the chicken is cooked through. Set aside.
  3. Use the same skillet and add 1 more tbsp of coconut oil over medium-high heat.

  4. When it begins to smoke lightly, crack 2 eggs. The egg white should bubble and puff. Cook until the edges are golden brown (about 1 min.) Flip the egg and roughly break them into pieces with a spatula. Set aside.
To make Pad Thai:
  1. Heat a large skillet over medium-high heat, add 1 tbsp coconut oil.

  2. Add shallot + garlic. Stir-fry lightly until fragrant (about 15-30 seconds).
  3. Add veggies (carrots, chives, snow peas) + eggs. Stir-fry for about 1 minute.
  4. Add spaghetti squash noodles (constantly stirring, scooping, and flipping). About 2 minutes.
  5. Add pre-cooked chicken + stir-fry sauce. Continue stir-frying until the sauce is coated well over ingredients. (about 3-4 minutes).
  6. Scope out the ingredients in a large serving tray. (If there’s remaining liquid in the skillet, cook the liquid over high heat for an additional 2 to 3 minutes until it thickens.)
  7. Serve with lime wedges, chopped nuts, scallions and cilantro.
Recipe Notes

How to make Tamarind water: (Makes about 3 cups of tamarind water)

Ingredients:

  • ½ cup dried tamarind pulp
  • 3 ½ cups water

Steps:.

  1. Bring the water to boil in a medium sauce pot.
  2. Add tamarind pulp. Stir and break up the pulp with a wooden spoon.
  3. Once it softens, turn off the heat. Cover the pot and let it sit in the water for about 30 minutes (or store in the fridge overnight once it’s chilled.)
  4. Strain the mixture into a bowl through a mesh strainer. Try to press and smash the solids to extract as much liquid as possible.
  5. store the extra water in ice cubes and freeze it for next time use !

 

 

 

 

 

How to make Tamarind water:

(Makes about 3 cups of tamarind water)

Ingredients:

  • ½ cup dried tamarind pulp
  • 3 ½ cups water

Steps:.

  1. Bring the water to boil in a medium sauce pot.
  2. Add tamarind pulp. Stir and break up the pulp with a wooden spoon.
  3. Once it softens, turn off the heat. Cover the pot and let it sit in the water for about 30 minutes (or store in the fridge overnight once it’s chilled.)
  4. Strain the mixture into a bowl through a mesh strainer. Try to press and smash the solids to extract as much liquid as possible.
  5. store the extra water in ice cubes and freeze it for next time use !

 

 

Make these for dinner !

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