Grain and Peanut Free Pad Thai

Paleo-ish Pad Thai

I first learned how to make pad thai from my roommate in┬áBaltimore. Of course, back then I was a poor, unpaid nutrition intern so I made it with lots of rice and cheap peanut butter. It was delicious, and it was one of those recipes I just couldn’t part with when I converted to paleo and ultimately settled on a paleo-inspired diet for the long haul. So, I decided to see if I could re-create it. Let’s just say I was successful! It’s a little saucier since there’s no rice to sponge up all the liquid. But it’s still delicious, especially if you enjoy it with a spoon. AND you can easily add rice if your s/o isn’t feeling like going grain free. Enjoy!


1 red bell pepper, chopped

1 medium onion, sliced

1 head of broccoli, chopped

1 lb boneless, skinless chicken breast cutlets, chopped into bite sized pieces

3 garlic cloves, minced

1 tsp crushed red pepper

2 tsp olive oil

1/2 cup gluten free soy sauce

1 cup water

2 TB almond or cashew butter

Heat oil in large frying pan over medium heat. Saute garlic about 1 minute. Add hot peppers and mix up. Add chicken and cook until lightly browned, about 4-5 minutes. Add vegetables and cook another 5 minutes until tender. In a separate bowl, beat together with a fork soy sauce, water, and cashew butter until blended. Pour over chicken and vegetables and simmer about 5 minutes. Makes 4-5 servings.

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