Vegetables Rich, Happy Belly Pad Thai


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Vegetables Rich, Happy Belly Pad Thai by Dora

I love Pad Thai, but Pad Thai presents lots of problems to folks with a sensitive stomach, or inflammatory conditions. But what can I say, Dora got to have her Pad Thai. Below you will find the problems presented and Dora’s solution. This way you can have your Pad Thai and eat it too! Sorry, yeah had to go there, been working long days and I am entertaining myself…

Number one problem: Pad Thai is mostly noodles, noodles that are full of starch and as a result, really mess with my belly. So to control inflammation, in this recipe I have substituted noodles for spiralized zucchini.

Number two problem: and this is a problem for even those lucky individuals with iron stomach, most restaurants make Pad Thai with sauces made up of questionable ingredients. I am one to believe that we should eat food, and by food, I mean food, not chemical compounds constructed in a laboratory, but rather, you know stuff that grows in the earth.

This recipe is loosely based on the Pad Thai recipe found in the Wicked Good Ketogenic cookbook, which happens to be loaded with, yes, wicked good recipes. I did change out some ingredients though to fit with anti-inflammatory guidelines.

Ingredients:

  • Avocado oil
  • 3-4 chicken thighs
  • 3 eggs
  • Chicken broth, but you could just use water
  • Freshly ground peanut butter – with only peanuts as ingredients (most peanut butter is full of sugar and nonfood additives. If you cannot tolerate peanuts you can use sunflower seed butter as well.) Fred Meyer has a grinder by their bulk nuts section; it is very affordable and very satisfying to grind your nuts. You don’t have to go nuts wandering about what is in your nuts. OK I am on a roll!
  • Tamari or liquid aminos
  • Rice vinegar
  • Chopped scallions
  • Red pepper flakes
  • Crushed peanuts for topping
  • Lime juice
  • Finely minced ginger
  • Crushed garlic
  • Salt
  • Freshly ground black pepper

The method:

  1. Place your minced ginger and garlic into the avocado oil and lightly saute. By now you know me, I will not tell you how much garlic and ginger to use. Use according to taste. I used four garlic cloves and about an inch of ginger.
  2. Once ginger and garlic are just pink add the cubed chicken thighs. I like to cube the chicken into small less than 1 inch cubes; it makes it easier to toss in with the spiralized zucchini. Once the chicken has cooked through in the garlic-ginger comingling, set it aside. Keep the oil in the pan.
  3. Add the three eggs to the pan and scramble them up until cooked through. Once scrambled eggs are done, set them aside.
  4. In the same skillet now empty but not washed, add chicken broth, peanut butter or sunflower seed butter (I usually add 2-3 tablespoons, but it is to your taste so feel free to experiment), also add the tamari or liquid aminos to taste (about two tablespoons for me), and rice vinegar (about 1.5 tablespoons for me). Stir it well so there are no clumpy peanut butter chunks left.
  5. Then add the scallions, a little more garlic (I do two more cloves minced) and red pepper flakes. Be careful with the red pepper flakes, add a little, taste it, and check for heat. I went way over what I could tolerate once, it was still good, but had to add more peanut butter to mellow the heat!
  6. Once the above mixture had a chance to cook for about 3 minutes, add back the cooked chicken cubes and scrambled eggs.
  7. Toss it up well. Finally, add the spiralized zucchini. I use about 3-4 zucchinis spiralized at a medium or fine setting. Get in there and toss it up, you may want to cut the zucchini spirals to be shorter, otherwise it is hard to get all the goodness all around.
  8. OK you are done, squeeze some lime on top and gobble gobble! Eat your Pad Thai with joy knowing that it is free of mystery sauce and starch.

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