Yes, my Paleo Pad Thai came out delicious this time around too! Here’s the updated recipe since the first time I made it.
PALEO PAD THAI (all ingredients, all organic, all the time)
Wild Caught Shrimp
Caveman Ketchup (the secret ingredient that makes no sense)
Carrot Noodles (made with a normal peeler)
Cabbage (optional, thinly sliced for some crunch)
Chicken Stock (not much, maybe a 1/4 cup)
Garlic
Freshly grated Ginger
Coconut Aminos (a few dashes)
Crushed Red Pepper (optional)
Cilantro
Scallions
Scrambled Egg
Crushed Nuts (this time I used almonds)
Oil (olive or coconut, but this time I used carrot seed oil)
A squeeze of lime to brighten it all up!
Simmer the carrot noodles and cabbage in some chicken stock until tender. In a separate pan, cook shrimp over high heat until seared on each side, just a few minutes on each side should do it. Once you flip the shrimp, add the garlic and ginger while the shrimp finish. You can also scramble the egg right into this mixture too. Once shrimp are done on both sides, add all ingredients into the shrimp pan, toss, and serve!
SOURCE: Cooking Caveman with Jeff Nimoy – Read entire story here.
