For you non-paleo followers, don’t let the tag frighten you away – this dish is awesome! We’ve made it twice now, and I know it’s going to be a regular in our weeknight rotation. I love the substitution of broccoli slaw for noodles. It’s still hearty and delicious, and possibly more flavorful! The recipe below makes about 3 servings, and we’ll usually double it so there’s enough for leftovers.
Paleo Chicken Pad Thai
via the paleo mom
1 1/2 lbs chicken meat, cut into small 1” chunks
4-5 Tbsp extra virgin coconut oil (more if you use breast meat, less if you use thigh meat)
5 cloves garlic, finely chopped
3 Tbsp Fish Sauce
1 Tbsp Coconut Aminos (or use 1 more Tbsp fish sauce, or soy sauce if you’re not paleo)
4 Tbsp fresh lime juice
½ Tbsp Coconut Vinegar (Apple Cider Vinegar would work too)
5 Tbsp chopped fresh cilantro
4-5 green onions, finely chopped
12oz package of broccoli slaw
2 medium carrots, cut into thin julienne strips
Heat a wok (or large saute pan) over medium-high heat. Add oil and garlic, cook about 1 minute. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned. Add fish sauce, coconut aminos, lime juice and vinegar. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes. Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes. Toss or garnish with green onion and cilantro to serve.