Best Paleo Pad Thai With Sunshine Sauce Recipes

Sunflower Pad Thai (Paleo, Whole30) image

Provided by Alison Marras

Time 18m

Number Of Ingredients 16

1/4 cup sunflower seed butter (plain, unsweetened)
1/4 cup freshly squeezed lime juice
1 Tbsp minced fresh ginger or ginger juice
1 garlic clove minced
1 Tbsp coconut aminos
2 tsp toasted sesame oil
Pinch of salt
2 Tbsp water
2 skinless chicken breasts ((optional))
2 zucchinis, spiralized
1 cup shredded carrots* (or save time and buy a cole slaw mix which includes cabbage)
1 cup thinly sliced cabbage* (or save time and buy a cole slaw mix which includes carrots)
1/3 cup chopped scallions
1/3 cup toasted sunflower seeds
1/4 cup chopped cilantro
1 red bell pepper, sliced thin

Steps:

Combine all sauce ingredients in a food processor and set aside. Toast the sunflower seeds over a hot non-stick pan for just a couple of minutes while tossing frequently (pay attention so they don't burn!) - Set aside.
Clean two skinless chicken breasts, and bring a large pot of water to boil (enough to cover the chicken). Once boiling, add the chicken and set a timer for 8 minutes. Check with a thermometer to be sure (poultry should be 165f degrees when done). Set chicken aside on a cutting board and with two forks, shred the chicken.
Assemble the Pad Thai salad! Prep all veggies accordingly and toss with the sauce in a large mixing bowl with tongs to coat everything. Add in the chicken and continue tossing.
Serve with toasted sunflower seeds and more cilantro as garnish!

Paleo Pad Thai with Sunshine Sauce Recipe - (4.6/5) image

Provided by á-13

Number Of Ingredients 23

PAD THAI:
2 large eggs
2 teaspoons coconut aminos
3 teaspoons coconut oil, divided
1/2 medium onion, thinly sliced, about 1/2 cup
1 cup snap peas, thinly sliced lengthwise
2 cups cooked spaghetti squash
8 ounces tofu or veggie meat, cooked and thinly sliced
OPTIONAL GARINSHES:
Toasted cashews or almonds, chopped
Sunflower seeds
Sliced scallions
Minced cilantro
A squeeze of lime juice
SUNSHINE SAUCE:
2 tablespoons lime juice
1 clove garlic, minced
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter or almond butter, sugar added
dash ground cayenne pepper, optional
1/4 cup coconut milk

Steps:

PAD THAI: In a small bowl, use a fork to scramble the eggs with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil and when it's melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they're set and beginning to brown on the bottom, about 3 to 4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife. Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil. Saute the onion and snap peas until they're crisp-tender, about 2 minutes. Add the spaghetti squash, tofu, and cooked egg to the pan and cook until heated through, stirring often, about 3 minutes. SUNSHINE SAUCE: While the veggies are cooking, place lime juice, garlic, coconut amigos, ginger, vinegar, nut butter, and cayenne in the bowl of a food processor and whirl until well-blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it's blended and smooth. When the veggies have cooked, add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Sprinkle each serving with desired garnishes.