Tag: anti-inflammatory diet
PALEO & WHOLE30 SPICY CHICKEN PAD THAI
It is so exciting to transform some of my favourite dishes into PALEO & WHOLE30 versions!
While I lived in Toronto for most of my life and was exposed to foods from around the world, I actually didn’t taste Pad Thai for the first time until age 34. This was a hip cool joint with a fabulous menu. I tried Pad Thai for the first time and loved it. When I started to live a grain-free lifestyle, Pad Thai was one of the foods I had to give up in order to be faithful to my health and culinary commitment. When I created FRESH DOH, Pad Thai was one of the first dishes I prepared with the grain-free noodles.
Pad Thai, also called “Phad Thai, is a stir-fried rice noodle dish. Because the noodles are made from rice, it is typically gluten-free. But it’s not Paleo, Whole30, or grain-free. Known as street food in Thailand, Pad thai is typically made with rice noodles, spuds, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. Our FRESH DOH gluten and grain-free version is Paleo and Whole30 friendly, making it ideal for your lifestyle.
This recipe uses Coconut Aminos instead of soy sauce as it is soy-free, gluten-free, and far lower in sodium. Coconut Aminos is made from coconut tree sap, which comes right out of the tree. It is loaded with nutrients, such as 17 amino acids, potassium, vitamin C and vitamin B. It’s also a low glycemic condiment.
RECIPE TASTE PROFILE:
This dish sings with perfect balance, celebrating all 5 taste and flavour sensations, including our chemo-sensory perception. The sauce is spicy (red chilies), tangy (lime juice), salty and high in umami (Coconut Aminos and fish sauce), and sweet (marmalade). The grain-free noodles in this dish also offer lovely texture or chemo-sensory perception. They are dense and chewy and fulfilling.
DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:
While this Pad Thai is balanced in its taste sensations, the most predominant one that must be considered is sweetness if you are sipping wine. That’s because any sweetness in a dish will clash even with the most lovely acidity, turning it into paint thinner. The acidity becomes offensive. So it’s important with this dish that you choose a wine partner with a hint of sweetness to match. And make sure the wine is sweeter than the sweetness in this dish or the acid will change in flavour. An off-dry rose or late harvest wine like Riesling or Gewurztraminer is ideal.
MAKING GRAIN-FREE FRESH NOODLES
*I have included a recipe and instructional video below on how to make FRESH DOH grain and gluten-free fresh noodles.
I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix, available on Amazon in North America.
Make noodles as per FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes. When noodles float to the water’s surface, drain and rinse under hot water. Coat with a splash of oil. Set aside.
SECRETS TO MAKING PERFECT DOH:
Follow package directions and always measure! When working with FRESH DOH think of yourself as a “baker”, not a cook. If you don’t measure exactly, you won’t get the right DOH results.
Grain and gluten-free dough (in general) is NOT FORGIVING like wheat dough. Why? Because gluten gives dough its elasticity and that’s why pizza makers can fling a pizza crust above their heads and catch it without any dough breakage.
Without gluten, grain-free DOH has little forgiveness. So follow the directions and refrain from rolling the DOH too thin. If the DOH is too thin you’ll have a challenge cutting and picking up the noodles without breaking them.
The noodles expand in boiling water so cut them thinner than usual.
Make the other noodle shapes like rotini smaller than usual. They will also expand in size in boiling water.
Using a food processor or mixer (rather than by hand) makes the process of making the DOH easier, faster, and better incorporated.
Be gentle in working with both raw and boiled noodles as they can easily break.
Even if noodles break, they are JUST as tasty. In fact, some dishes call for broken noodles!
- Prep Time: 20
- Cook Time: 3
- Total Time: 25
- Yield: 4 1x
- Category: PALEO & WHOLE30
- Method: BOIL
- Cuisine: DINNER
- Diet: Gluten Free
1 package FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix
1 teaspoon coconut oil
2 garlic cloves, crushed
2 small red chilies, thinly sliced
1 tablespoon no sugar added marmalade
2½ tablespoons fresh lime juice
1 tablespoon gluten-free fish sauce
2 tablespoon Coconut Aminos
3 tablespoons water
1 tablespoon coconut oil
4 chicken thigh, cut into 1-inch cubes (preferably free-range)
2 egg, lightly beaten with a drop of water
4 scallions chopped
1 cup bean sprouts (optional for garnish)
Chopped roasted peanuts (or cashews, or almonds optional for garnish)
4 lime wedges (optional for garnish)
Make noodles as per FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes. When noodles float to the water’s surface, drain and rinse under hot water. Coat with oil. Set aside.
To make the sauce, in a sauté pan over medium heat, heat oil. Add the garlic and chili, and cook, stirring, for 1 minute or until fragrant. Add marmalade, lime juice, fish sauce, Coconut Aminos, and water, and cook, stirring, until erythritol dissolves. Bring to a simmer and cook for 2-3 minutes or until reduced slightly. Remove from heat. Transfer to a small bowl and set aside.
Wipe sauté pan clean and add oil. Add chicken and cook, stirring occasionally, for 5-6 minutes or until golden and cooked through. Add egg and scramble. Add chives and pad Thai sauce to skillet with chicken. Mix well. Turn off heat and add noodles. Gently toss (so as to not break noodles) until well coated and heated through. Divide noodles between bowls. Garnish each with bean sprouts, roasted peanuts, and lime wedges.
You can add any protein to this dish like salmon, ground pork or turkey or beef.
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