Recipe: Pad Thai Grain Free Soy Free GAPS Friendly
 
 
Author:
Serves: 3 svgs
Ingredients
  • Thai Sesame Almond Butter Sauce
  • 1 T. sardines (or 2 T. if you want more "fishy" flavor)
  • 1 T. almond oil
  • 1 T. [easyazon-link asin="B005CHR06I"]Coconut Secret Coconut Aminos[/easyazon-link]
  • ¼ cup roasted tahini
  • ¼ cup roasted almond butter
  • 1 T. crushed garlic (about four cloves)
  • 1 T. honey
  • 1 t. chili flakes (or less if you don't like things too hot)
  • 1 t. sea salt
  • 1 t. chili powder
  • 3 zucchini squash, julienned
  • 10 ounces sugar snap peas, sliced into slivers
  • 1 onion, sliced thin
  • 6 chicken thighs
  • 3 eggs
  • coconut oil
  • 1 batch Thai Sesame Almond Butter Sauce (above)
Instructions
  1. Place chicken thighs in a pan, drizzle butter on the skins, salt and bake for one hour at 400°F or until tops are golden and juices run clear (internal temperature should be 165°F).
  2. Remove skins and roll up to place on the side of the dish.
  3. Remove meat to add later to dish.
  4. While the chicken thighs are baking, heat about 1 tablespoon coconut oil in a skillet over medium-high heat.
  5. Saute the sugar snap peas until they turn bright green.
  6. Remove from the skillet, add more coconut oil and saute the onions until they are transparent. Remove from skillet.
  7. Julienne three zucchini squash, remove strips until you get to the core where the seeds are. Add more coconut oil, saute until soft.
  8. Using a griddle or another skillet, grease well and heat.
  9. Scramble one egg and pour onto the hot griddle.
  10. Use a spoon to spread the egg around to cover the area of the pan.
  11. Allow to cook until browned, then slide spatula under the egg and flip to the other side and allow to cook a little longer.
  12. Do the same with the other two eggs.
  13. Layer the egg "pancakes" one on top of the other, then take a knife or pizza cutter and slice the eggs into ½" thick "noodles".
  14. When the zucchini squash is tender, remove it from the skillet.
  15. Strain it to remove any addition liquids as this will dilute the sauce and the taste and texture will be different.
  16. Now add the drained zucchini, and the sugar snap peas and onions back into the skillet and heat them up again.
  17. Add the egg noodles, and the chicken, and the sauce.
  18. Fold everything in carefully and heat thoroughly.
  19. Serve.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2011/10/recipe-pad-thai-grain-free-soy-free/