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Paleo Pad Thai (low carb, vegan)

Author Andrea Wyckoff

Ingredients

Noodle & Veggie Base

  • 1 packet of Miracle Noodles or use spiralized zucchini noodles or thinly sliced green cabbage
  • splash of vinegar your choice
  • 1 cup broccoli fresh or frozen
  • 1/2 cup mushrooms sliced
  • 1/2 cup red cabbage sliced thin
  • 1/2 cup shredded carrots cut on a veggie peeler like this one
  • 1/2 cup chopped fresh herbs (mixture of Thai basil cilantro, mint)
  • 1 radish sliced thin
  • teaspoon garish: 1 sesame seeds black & white
  • optional: one farm egg
  • optional: protein of your choice (wild shrimp pastured chicken, or veggie protein)

Simple Sauce

  • 3 Tablespoon coconut aminos
  • 1 Tablespoon lime juice or rice vinegar
  • 1 Tablespoon sweetener of your choice (honey alternative sugar, etc)
  • 1 teaspoon toasted sesame oil
  • Tablespoon optional: 1 tamarind paste
  • Tablespoons optional: 2 of almond butter or tahini

Instructions

  1. Rinse Miracle Noodles. Heat a small pot of water, add a splash of vinegar, and quickly boil Miracle noodles for a few minutes to remove the funny taste when they first come out of the package, strain and rinse, and then they are ready to use.
  2. If adding a protein cook it first in a little oil, then set aside.
  3. In a large saute pan heat the broccoli, mushrooms, simple sauce, and toss in drained and pre-boiled noodles.
  4. Saute over medium high heat for about 10 minutes until broccoli and mushrooms are well cooked, and noodles are hot and well coated in sauce. Add protein back in after veggies are well cooked. (You can also scramble in one farm egg at this time, just clear a space on the side of the pan, scramble egg, then mix into noodles and veggies.)
  5. Taste test to make sure you have enough sauce coverage, add more of the simple sauce ingredients if needed!
  6. Remove from heat. Toss in shredded carrot, cabbage, radish, and herbs. Serve and garnish with sesame seeds.