In case you haven’t noticed, when we’re not brunching over here, we’re spiralizing. Last year, a friend introduced me to this life changing kitchen gadget called the spiralizer, which transforms any vegetable into a noodle-like shape, turning what would be a carb loaded dish into a fibrous feast.
One of my go-to spiralizer recipes is Paleo Pad Thai, a guilt free twist on our favorite, convenient takeout dish. With this version, you’ll feel like you’re indulging in the comforts of traditional pad thai, but you’re actually consuming a gluten-free, dairy-free, low-sodium meal that can be whipped up in 15 minutes. An initial nonbeliever, my fiance now requests this dish on a weekly basis and claims if entered into a blindfold taste test, you wouldn’t be able to tell the difference.
Enjoy this quick, healthy weeknight meal that’s sure to satisfy your cravings!
- 4 sweet potatoes (one sweet potato per person)
- 2 Chicken breasts
- One bushel of scallions
- One bag of bean sprouts
- Crushed nuts (almonds and cashews work best)
- Sesame seeds
- Salt, pepper, garlic powder (for chicken seasoning)
- 3 TBSP of Almond butter or Sunflower butter
- 2 TBSP anchovy paste
- 1 TBSP Braggs Liquid Amino Acid (or soy sauce)
- 2 1/2 TBSP of sesame or olive oil
- 1/4 tsp garlic (or garlic powder)
- 1/4 tsp of onion powder
- Juice from ½ a lime
- Optional: red chili flakes or Sriracha sauce, depending on how spicy you like it
- Cut off the ends of your sweet potatoes and zap them in the microwave for a minute to soften.
- Using your spiralizer, turn your sweet potatoes into noodles.
- Place your “noodles” aside. Sprinkle with a pinch of salt, pepper and garlic powder on your chicken breasts before placing on a grill pan.
- Once fully cooked, shred the chicken into pieces with a sharp knife.
- Place your sweet potatoes in a covered pot on the stove setting the temperature to medium heat to soften.
- Combine the Amino Acid, almond butter, anchovy paste, olive oil and crushed garlic into a small bowl. Stir until smooth. Add in the lime juice and onion powder along with pepper to taste.
- Add the cooked chicken to the sweet potatoes on the stove and mix in the sauce until all the ingredients are lightly coated (I usually reserve a little sauce to sprinkle on each individual plate before serving).
- Before plating, crush the nuts and thinly slice the scallions to top off your dish. 10. Plate each serving individually and top it off with a pinch of scallions, nuts, extra sauce, a sprinkle of sesame seeds and a squeeze of lime.
- Sit back and let the compliments flow.
Recipe adapted from Brittany Angell.