Primal Pad Thai

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It’s so nice to share a Primal meal with people you love! My brother turned me over to the Primal side last summer and I loved it so much I’ve never looked back. Around that time, I met a woman in her young twenties that was battling uterine cancer and she had started a Paleo lifestyle and quit taking her prescription drugs. Each time she returned for blood work, her levels were better and better. She was healing herself purely through diet.

At the same time, my dear cousin, Joanna, in Boston was fighting breast cancer and I immediately called her to tell her this inspirational story and how great I had been feeling on the Primal diet. After getting her diagnosis, Joanna and her husband John immediately started reevaluating their eating habits, even though they have always lived a healthy lifestyle. They bought a vitamix and started focusing on eating more raw fruits and vegetables. Most people I told about my new Primal lifestyle thought I was nuts, but John and Joanna were of course receptive to it because they had just been handed a new perspective on life. As much as the last year has been full of struggle for them, sometimes the best thing life can throw at us is a new perspective, and a chance to inspire others, which is exactly what Joanna has done. I am thrilled to report that she is cancer free and I just spent Memorial Day with them and their beautiful daughter, making fresh juices and a delicious primal meal.

And apparently my Thai kick is still going strong. I had been hearing about kelp noodles from a local raw vegan chef in LA and I was eager to try them. I was flipping through one of my cousins’ new cookbooks, Thrive foods, a collection of plant-based recipes, when I found a recipe for kelp noodles with an almond butter based sauce (essentially a new and improved pad thai–this sauce is killer!). unfortunately, our visit to the Asian market was not fruitful for kelp noodles, so we decided to try the sweet potato noodles that we stumbled upon. These noodles are obviously still full of starch so not an everyday option, but if you really are craving noodles, you can feel much better about their nutrient-rich source.  Being so used to our Primal lifestyle, we felt we needed to add some protein to this plant-based meal, so of course we threw in some chicken, and naturally swapped the high glycemic carrots fo greens. I also made a version of my Primal Chocolate Cupcakes for dessert–recipe coming soon.

My favorite part is the gorgeous garden in my cousins backyard, which we picked our broccoli directly from. And best of all, we used the entire plant, stalks and all, in this delicious stirfry!

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Primal Pad Thai (Adapted from Thrive Foods Cookbook) (Difficulty-Intermediate; Serves 4)

  • 1 package sweet potato noodles (found in Asian markets)’
  • 1/2 c. creamy almond butter
  • 2-3 Tbsp. organic honey
  • 2 Tbsp. organic brown rice miso
  • 2 tsp. wasabi powder
  • 1/2 tsp. garlic powder
  • 2 tsp. ginger powder
  • 1/2 c. water, or more as needed
  • 1 1/2 lbs. organic chicken breast, diced into bite sized-pieces
  • 1 bunch organic kale, chopped
  • 1 head organic broccoli, chopped
  • 1/2 c. organic cilantro, chopped
  • 4 Tbsp. toasted almonds, finely chopped
  • 2 scallions, thinly sliced
  • 4 Tbsp. toasted sesame seeds
  • sesame oil
  • salt and pepper
  • sriracha

Prepare the Sauce and Noodles: Whisk the almond butter, honey, miso, wasabi, garlic, ginger and water in a medium bowl until smooth. Add extra water to thin the sauce as necessary. If you like your food spicy, you can add some sriracha or red chili flakes to the sauce, or also to the completed dish just before serving.

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Meanwhile, bring a large pot of salted water to boil. Add the sweet potato noodles, and cook for about 6 minutes, or until al dente. Transfer noodles to a strainer and coat with a teaspoon or two of sesame oil to prevent them from sticking together. The noodles will be very sticky! When you add them to the stir fry, the sesame oil and sauce should help to separate them.

Make the stir fry: Heat 2 tsp. of sesame oil in a large skillet or wok on medium-high. Season the chicken with salt, pepper, garlic powder, and a little Hungarian paprika for color. Add the chicken to the hot oil and cook until slightly browned on the outside, about 5 minutes. Transfer to a plate and set aside. The chicken will finish cooking when you add it back to the pan with the veggies.

With the skillet still hot, add another teaspoon of sesame oil if necessary, and cook the kale and broccoli until just tender, about 5 minutes. Add the sweet potato noodles and chicken to the skillet and pour the sauce over. Stir to evenly distribute the sauce, adding any water as necessary to thin the sauce out. Serve with fresh cilantro, scallions, toasted sesame seeds, chopped almonds, and sriracha (if desired).

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