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Rainbow Paleo Pad Thai

Updated: Jan 27, 2020

Makes 4 large servings. Takes about 45 mins from start to finish.

This recipe looks like a big investment but it actually comes together quickly and is so yummy, it's well worth the multiple steps! Honestly, you'll be surprised you're not eating legit pad thai from your favourite Thai restaurant, besides the fact that it's grain free of course. It's that good! And so much more healthy!

I made mine vegetarian but it would be equally delicious with sauteed wild shrimp. I've included instructions for the optional shrimp add on below if straight veg doesn't float your boat. I hope you love it as much as I did!

What you need to make it:

The “Noodles” & Veg

  • 1 medium spaghetti squash

  • 3 tbsp extra virgin olive oil (EVO)

  • 4 cloves garlic

  • 4 green onions

  • 1 habanero or ghost pepper, deseeded (omit if you don't like the heat!)

  • ½ yellow pepper and ½ red pepper (or one of either colour)

  • ½ head purple cabbage

  • 1 large carrot

  • 2 eggs

  • 1 lime, juiced

  • 2 tbsp cashews, crushed with a mortar & pestle

  • A few sprigs cilantro (for garnish)

  • 3/4 cup fresh organic bean sprouts (I used sunflower sprouts to avoid soy)

  • 10-20 wild raw shrimp (optional! I made veggie only and it was delicious!)

The Pad Thai Sauce

  • 2 tbsp fish sauce

  • 2 tbsp Tamarind paste (or sub rice wine vinegar)

  • 1 tbsp coconut aminos (optional)

  • 2 tbsp water

  • 3 tbsp arrowroot powder (or sub tapioca starch or chickpea flour to thicken sauce)

What you need to do:
  1. Preheat oven to 400 F and prepare spaghetti squash. Cut squash down the center lengthwise and clean seeds out with a spoon. Rub 1 tbsp EVO over insides of squash.

  2. Line a baking tray with parchment paper and place the squash flat/insides down on tray. Bake for 45 mins.

  3. While the squash cooks, scramble your eggs in 1 tbsp of EVO and set aside.

  4. Then prep veggies. Slice peppers and cabbage into thin matchsticks, chop green onions and hot pepper, grate your carrot and slice the lime into wedges.

  5. Throw peppers, cabbage, carrot, hot pepper (if using) and green onion into a large wok like frying pan with 1 tbsp of EVO. Saute on medium heat until cooked - I like them a bit crispy still. Turn heat off and leave it.

  6. Now make the pad thai sauce. Add everything but the powder thickener of choice to a small pot. Bring to a boil and reduce heat to simmer. Add arrowroot powder, whisk briskly and let thicken.

  7. If using wild shrimp, saute now in 1 tbsp EVO on medium heat for 3 mins per side.

  8. When squash is ready remove it from the oven and let cool. Once cool, use a fork to scrape the insides out into the frying pan with the veggies. Add the eggs in too, pour pad thai sauce over everything and mix well.

  9. Garnish with fresh cilantro, lime juice, more fresh green onion, crushed cashews and fresh bean sprouts or sunflower sprouts, as desired. Enjoy!

- Lisa xx

P.S. If you make this recipe and decide to share, please tag me! @yourbestlifewithlisa

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