Paleo-Friendly Vegetarian Pad Thai amazonaws com
Amanda Li
www.nutritionwellnesssimplified.com
416.567.2550
Paleo-Friendly Vegetarian Pad Thai The perfect balance of sweet, salty, tangy & umami. Need I say more?
INGREDIENTS 1 lb 1 tbsp 2 large 2 tbsp 2 tbsp 2 tbsp 2 tbsp 2 cloves 1 2 cups 2 stalks ¼ cup
carrots noodles* grapeseed or avocado oil eggs, beaten tamarind paste** fish sauce freshly squeezed lime juice maple syrup garlic, finely minced red chili pepper, seeds removed & finely minced (optional) bean sprouts scallions, thinly sliced on a diagonal dry-roasted cashews, roughly chopped
*To make carrot noodles, either use a julienne vegetable peeler or a spiralizer. **Tamarind paste is available at most retailers in the ethnic food aisles or at an Asian grocery store.
1
Amanda Li
www.nutritionwellnesssimplified.com
416.567.2550
PROCEDURE Step 1 Soak tamarind paste in ½ cup boiling water. Using a fine-mesh sieve, strain the tamarind paste and reserve the tamarind water. In a small bowl whisk together the tamarind water, fish sauce, lime juice, maple syrup, garlic and red chili peppers if using.
Step 2 Place a large skillet over high heat. Once the skillet is hot, add the oil and eggs. When the eggs begin to set up, begin to scramble. Transfer the cooked eggs onto a plate.
2
Amanda Li
www.nutritionwellnesssimplified.com
416.567.2550
Step 3 Add the carrots and tamarind marinade into the skillet. Continue to cook on high heat for 4-5 minutes or until carrots are slightly tender. Stir in the bean sprouts and cook for another 2-3 minutes.
Step 4 Garnish with cashews and scallions. Enjoy immediately
3
www.nutritionwellnesssimplified.com
416.567.2550
Paleo-Friendly Vegetarian Pad Thai The perfect balance of sweet, salty, tangy & umami. Need I say more?
INGREDIENTS 1 lb 1 tbsp 2 large 2 tbsp 2 tbsp 2 tbsp 2 tbsp 2 cloves 1 2 cups 2 stalks ¼ cup
carrots noodles* grapeseed or avocado oil eggs, beaten tamarind paste** fish sauce freshly squeezed lime juice maple syrup garlic, finely minced red chili pepper, seeds removed & finely minced (optional) bean sprouts scallions, thinly sliced on a diagonal dry-roasted cashews, roughly chopped
*To make carrot noodles, either use a julienne vegetable peeler or a spiralizer. **Tamarind paste is available at most retailers in the ethnic food aisles or at an Asian grocery store.
1
Amanda Li
www.nutritionwellnesssimplified.com
416.567.2550
PROCEDURE Step 1 Soak tamarind paste in ½ cup boiling water. Using a fine-mesh sieve, strain the tamarind paste and reserve the tamarind water. In a small bowl whisk together the tamarind water, fish sauce, lime juice, maple syrup, garlic and red chili peppers if using.
Step 2 Place a large skillet over high heat. Once the skillet is hot, add the oil and eggs. When the eggs begin to set up, begin to scramble. Transfer the cooked eggs onto a plate.
2
Amanda Li
www.nutritionwellnesssimplified.com
416.567.2550
Step 3 Add the carrots and tamarind marinade into the skillet. Continue to cook on high heat for 4-5 minutes or until carrots are slightly tender. Stir in the bean sprouts and cook for another 2-3 minutes.
Step 4 Garnish with cashews and scallions. Enjoy immediately
3
