Recipes

Ingredients:

1. 1lb Organic skinless boneless chicken thighs
2. 2 8oz Packets of shirataki noodles
3. 1/2 Onion, chopped
4. 1 cup Broccoli florets
5. 1/2 Red Pepper, cut in to strips
6. 2 Eggs
7. 2 tbsp Olive oil
8. 1 tsp Garlic, minced
9. 1 tsp Ginger, minced
10. 1/s tsp Red pepper flakes
11. 1/4 cup Green onions (for garnish)

Sauce:

1. 1/3 cup Canned coconut milk
2. 3 tbsp Sunbutter
3. 2 tbsp Tamarind paste
4. 1 tbsp Liquid aminos
5. 1/2 tbsp Rice vinegar
6. 1/2 tbsp Sesame oil
7. 1 tbsp Lemon juice
8. 1/2 tsp Cumin powder
9. 1/2 tsp Ground coriander
10. 1/2 tbsp Sriracha sauce
11. 1/2 tsp Red pepper flakes

Instructions:

1. 1. Whisk together all of the sauce ingredients in a bowl and set aside
2. 2. Place a wok or frying pan over medium-high heat and add olive oil. Add the chicken, red pepper flake and onion. Saute until meat is browned but not quite cooked through.
3. 3. Mix in garlic and cook for another minute.
4. 4. Add eggs and scramble in with mix.
5. 5. Add strips of pepper and broccoli florets and cook for and additional 2-3 minutes.
6. 6. Salt and pepper to taste.
7. 7. Mix in drained shiratake noodles. Add sauce and stir until the noodles absorb it.
8. 8. Serve topped with the green onions.

*This recipe is a hybrid of some other non paleo pad Thai recipes that I have found. It's different than traditional pad Thai but I still think it's pretty amazing the way it is!