Paleo Chicken Pad Thai

March 16, 2012 in Categories: , by

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One of the things I miss most now that I’m committed to paleolithic nutrition is ethnic foods (especially the ease of take-out!).  This has me experimenting more and more with paleo versions of some of our favorites.  Broccoli slaw and julienned carrots replace the noodles in this dish.  I buy my broccoli slaw at Trader Joe’s but I’ve also seen it in my regular grocery store next to the bagged salads. This makes about 3 servings.

Ingredients:

  • 1½ lb chicken meat, cut into small 1” chunks
  • 4-5 Tbsp extra virgin coconut oil (more if you use breast meat, less if you use thigh meat)
  • 5 cloves garlic, finely chopped
  • 3 Tbsp Fish Sauce
  • 1 Tbsp Coconut Aminos (or use 1 more Tbsp fish sauce)
  • 4 Tbsp fresh lime juice (or use a good quality bottled Lime Juice)
  • ½ Tbsp Coconut Vinegar (Apple Cider Vinegar would work too)
  • 5 Tbsp chopped fresh cilantro
  • 4-5 green onions, finely chopped
  • 1 12oz package of broccoli slaw
  • 2 medium carrots, cut into thin julienne strips

 

1.    Heat a wok over medium-high heat.  Add oil and garlic, cook about 1 minute.
2.    Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned.
3.    Add fish sauce, coconut aminos, lime juice and vinegar.  Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes.
4.    Add broccoli slaw and julienned carrot.  Cook, stirring frequently, until soft but still firm, about 3-4 minutes.
5.    Toss or garnish with green onion and cilantro.  Enjoy!

Comments

Sorry! that information should have been in the recipe. It serves 3-4 depending on your appetites (we get 2 adult dinners, 2 kid dinners and 1 lunch out of it, so probably closer to 3 adult servings the way we like to eat).

This looks SO yum! Must try it. Regarding the tamarind paste question… there seem to be so many variations of Pad Thai… familial preferences and what not… I have made so many recipes with some even calling for ketchup, and from a Thai family. All are unique but have the wonderful sweet/sour appeal. This one is very much like my favorite one. LOOOOVE fish sauce.

I made this tonight and my husband went for seconds! This is superr rare!!! This will be going in the rotation :) thanks for a super recipe.

This is the second recipe that my husband and I have tried of yours; again it didn’t disappoint!

We did add some ingredients to fit more into our definition of Pad Thai. We added chopped cashews in lieu of peanuts and at the end we added an egg. Just push the Pad Thai aside in the pan to create an open space down to the surface of the pan. Crack, scramble and cook the egg like you are making scramble eggs. Once it is fully cook, mix it in with the rest of the Pad Thai.

I like my thai food spicy where as my husband not so much. After trying this recipe I think I am going to add some crush cayenne pepper next time for a kick!

Hi – Im in Australia and havent heard of “Broccoli Slaw” It is just Broccoli or is it presented differently, other vege’s??? Thanks

Made this tonight and while my kids picked at it (they are having a tough transition to paleo), my husband and I loved it. I added some toasted almonds to mine but will try cashews next time and maybe a bit of nut butter in the sauce. I used a package of Mann’s Rainbow Salad from Walmart (it has julienned cauliflower, broccoli, carrots and red cabbage, which saved a bunch of time on the veggies prep.) Some slivered snap peas would also be good on it. We have enough left over for one small lunch tomorrow. Thank you!

Hi! New here. I made this for my family tonight and everyone loved it, including my PICKY six-year-old, who has decided he doesn’t like anything. Ever. We ate it all and I had to make a second batch for my husband’s lunches! Thanks for a great recipe!

I tried this the other night. Didn’t have coconut aminos so used more fish sauce as suggested. Instead of ‘broccoli slaw’, I used a broccoli salad recipe I have as I needed to use up my broccoli, (head of broccoli, 100g carrot, 1/2 onion, juice 1/2 lemon, 100g yoghurt/kefir, all processed together). This was a hit with the family.

I just had to stop by and tell you how much I LOVE this recipe. In fact, all my family members do – and that is a rarity! Besides the taste (which is like, out of this world!), it is so quick to put together. Thanks, Sarah!

I tried to make this recipe the other night and the smell from the fish sauce was so overwhelming that it literally left me gagging, I couldn’t finish cooking the dish and we ended up going out for dinner. I used 4 tablespoons of the Fish Sauce (I didn’t have Coconut Aminos). Where did I go wrong?

I tried to make something else with Thai Kitchen and we had the same problem! We were running around trying to figure out where there was a dead rat in our cupboards because of the smell! I had used it a crock pot meal not but a few weeks before and it was fine. I think maybe it’s a higher heat issue? Since my boyfriend banned it from our kitchen, I’m hoping I can use Worchestshire sauce in this recipe tomorrow night. I used to replace the other way around… and it’s still fish!

I used a vidalia chop wizard to julienne broccoli stems that would normally go to waste. I was worried that they weren’t quite fine enough, but it turned out great, and I am thrilled that I can be more frugal with my broccoli. Great suggestion from earlier posters to add chopped cashews. I also may add a little cayenne for some zing, but overall, I love this recipe. Thanks for sharing!

I just cooked this up tonight for dinner and was a little worried by the smell of fish sauce cooking. My daughter was making gagging gestures the entire time it was on the stove. Lol. Well, everything turned out great and once again your recipe came through. We all loved it!! I love pad Thai but can never order it due to peanut sensitivity. What a treat to find a delicious recipe with no peanuts in site. Thank you!

I made this tonight with scallops instead of chicken and it was great. Only thing is I had quite a bit of liquid in the pan, anyone else have this?

Just made this – it was delish! I adapted it slightly; I added some fresh ginger, a dollop of sunbutter, no aminos so I added salt, and about a dozen drops of sriracha for heat. Next time I’m adding the scrabbled egg like Valerie! Great GREAT dish!

yes, we found that also. I reduced the lime juice by half (2 tbsp) and it is great now. it is a great hit with our family now. even my husband, who won’t touch most veggies, goes back for seconds even though he knows he is getting broccoli.

Really yummy. Mine tasted a bit salty, and I didn’t add any salt. Is that from the fish sauce? Othewise, really liked it. I like the idea of adding snap peas and cashews.

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