On Whole30 Round, or even trying to remain as strict to Whole30 as possible (or even Paleo or low-carb), this was a delicious experiment and definitely scratched the pad thai itch I was having. Preparing does take some forethought, as the components to the sauce may not be readily available in your kitchen. For example, I made the NomNom Paleo Whole30 Sriracha on my meal prep day because I knew I'd be making this pad thai this week for a meal. That made putting the sauce together a little easier. You can also prep the sauce and keep in the fridge if you like, but I do not recommend making the zucchini noodles until the day of (or purchasing if you aren't making your own zoodles). Making some of these things ahead of time, makes this meal a quicker meal to put together on the fly. My plan is to freeze the remaining sriracha sauce for another recipe, or another time I make the pad thai.
So...here goes!
Zoodle Pad Thai
[Sauce]
3-4 dried, pitted dates, reconstituted in 1/8 cup boiling water
1/8 Cup Fish Sauce (Red Boat is Whole30 Compliant)
1/8 Cup Rice Vinegar (make sure to check your source for added sulphites)
1/8 Cup Lime Juice
1/8 Cup Coconut Aminos*
1/8 Cup NomNom Paleo's Whole30 Sriracha Sauce (you could also use a Whole30 compliant ketchup and add compliant hot sauce vs. making this - taste would be a little different, but that would work).
1/2 to 1 tsp salt (to taste, really...coconut aminos do not add that "salty" flavor as strongly as soy sauce would)
[Rest of the ingredients]
2 large boneless/skinless Chicken Breast, sliced in thin strips and cut to a about 1" pieces
3 large zucchini, julienned into noodles using a Veggetti or spiralizer (a julienne peeler would work as well, but take longer and not quite be noodles...but would work).
2 Tbs Sesame Oil, divided
1 Tbs EVOO or Avocado Oil
2 cloves garlic, peeled and left whole
1 medium Shallot, diced
2 Eggs, lightly beaten
1 Cup Bean Sprouts
1/2 cup crushed almonds (I used slivered almonds and chopped them up a bit)
1/4 Cup Sliced Green Onions
1/4 Cup Fresh Cilantro
To prepare the sauce, place all of the ingredients into a tall glass jar that your immersion blender will fit into. Start by reconstituting your dates in this jar with the boiling water. Once they are soft and pliable, add everything for the sauce EXCEPT for the sriracha sauce. Using your immersion blender, blend until the dates are all incorporated and no chunks remain. Then stir in your sriracha sauce. (I've found blending the sriracha with the remaining ingredients makes it REALLY spicy!). I like to make this on my prep day so that cooking goes much faster.
Prepare the zucchini doodles and set aside to "drain". I put mine in a colander and just let them hang out until I'm ready to use them.
In a large wok or skillet, heat 1/2 Tbs of the Sesame Oil on medium high heat and scramble/chop up the egg. Set aside once cooked.
In the still hot wok/skillet, add 1 Tbs Sesame Oil and 1 Tbs of EVOO/Avocado oil. Add garlic and allow to lightly fry brown, flip and cook on the other side. on the other side (be careful not to BURN the garlic...ewwwww!!!!). Remove and set aside - IF you want to add the garlic back in at the end of the cooking, smash it and slice it thin.
Once garlic is removed, add shallot and cook for about 2 or 3 minutes. Then add the chicken and cook until no longer pink.
Add the sauce and stir around and cook until the sauce begins to thicken/reduce.
Quickly add noodles, bean sprouts, cooked egg, and garlic (smashed and sliced). Stir around until zucchini noodles become crisp tender.
Remove from heat. Sprinkle the top with scallions, cilantro & chopped almonds. Serve IMMEDIATELY!
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| A family pan of zoodley goodness! |
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