RECIPE - Paleo Pad Thai Chicken

This evening I made Paleo Pad Thai Chicken. I originally found the recipe on Pinterest (gotta love Pinterest! Check out my Paleo and Whole30 boards...). I clicked on the link and discovered not only a new site full of resources, but what would become my very favorite Paleo recipe! I have modified the recipe slightly, as I do most of the recipes (again, food allergies). Check out the original recipe here.

I took 2 photos tonight, the one on the left is what my husband ate, he had his with rice, the one on the right was mine, no rice and added siracha sauce (I love spicy food!!). I love recipes that are flexible like that and usually have to make modifications for one of us. The whole recipe takes about 25 minutes (which I have found to be the ideal amount of time for a weekday meal).

Ingredients:
2 chicken breast cut up
(I like smaller pieces)
1/4 C Almond Butter
(if you haven't tried almond butter, I say go get some. stop reading and go now! we'll be here when you get back. I'm in the middle of a recipe, but I'll tell you more about the wonders of almond butter in another post...)
3 cloves garlic, minced
1/2 c coconut aminos
(these can be hard to find, at least for me living in a small town)
1 lime
1 tsp salt
1-2 tbsp coconut oil
1/3 C cashews (crush 1/2 of them)
cilantro
(I used more than the original recipe called for because I love the flavor it gives. I say chop some up so you have it ready and add how ever much you want)
1 tsp crushed red pepper flakes

Cooking Instructions:
1. Make the Sauce:
2. In a bowl, combine almond butter, coconut aminos, juice from 1/2 lime and salt. Set aside
3. Heat oil coconut in a pan

4. Add chicken to the pan and cook

5. Stir chicken, when it's about half way coooked, add minced garlic, crushed cashews and red pepper flakes. 

6. Once the chicken is done or almost done, add the sauce and stir. 

7. After 2-3 minutes if it seems a little dry add 1/4 C water (The water is a new addition just tonight, I was finding that the sauce was a little thick and would stick too much to the pan. The water helped so much and I liked that it truly was more like a sauce). Mix well, simmer for a couple more minutes.

Add fresh cilantro, cashews and lime juice to each serving.

Tips and variations: I have used both cashews and almonds, both are good. I say use what you have on hand. The almond butter give a really rich flavor, I do recommend adding the 1/4 C water to the sauce as it cooks with the chicken not only to make it saucy, but to cut the richness a little.

The coconut aminos can be hard to find, I tried using red wine vinegar as a substitute when I was out and it was not the same, it was ok as far as flavors go but next time I will just make something else. However another time I only had half the amount I needed, I substituted the other half with rice vinegar and it tasted fine.

Possible additions: Serve with rice for your non-Paleo friends and family (seriously, this recipe is so delicious you'll want to make it for everyone!!), add siracha sauce for an extra kick, serve over veggie noodles (i will try that next) and finally top with grapes, pineapple or mango for variety.

....
I can't tell you how many times I have made this recipe since I first discovered it in January. I've made it many times for dinners with just my husband, twice when we had company over and then when my Dad came to town to visit (he requested the recipe for himself). I love Thai food but haven't really found a fabulous restaurant where we live so I have resorted to finding my own fabulous recipes.

If you decide to make this recipe I do hope you enjoy as much as I have! And if you tips to make it better or discover amazing (or just easy) additions, please share I'd love to hear them.

-Hilary