Paleo Pad Thai
2People + leftovers
2People + leftovers
  1. Place your noodles in a colander and rinse thoroughly under running water. This step is important as the liquid they are stored with doesn’t smell pleasant. Set aside.
  2. In a small glass jug, mix together tamarind paste, fish sauce, coconut sugar and sriracha then place in the microwave for one minute. Stir to combine and repeat until the coconut sugar has dissolved.
  3. Heat your coconut oil in a large pan or wok over a medium high heat and add your prawns/chicken, shallots and garlic then saute for 3-4 minutes.
  4. Add your tamarind sauce mixture and your noodles and toss to combine then push to one side of the pan.
  5. Add the egg to the empty side of the pan and leave to cook for around 30-45 seconds before tossing through the noodle mixture to combine.
  6. Finally add your cashews and bean sprouts before tossing together once more.
  7. Serve garnished with spring onion, coriander, extra cashews and a wedge of lime.
Recipe Notes

This recipe was adapted from