Paleo Chicken Pad Thai

Love Thai food! I have not had it in ages. Between the rice noodles, peanuts and soy, it's a paleo nightmare. This recipe uses sea kelp noodles (sound gross but so yummy), coconut aminos and almonds. Much better for you and just as tasty! Hope you enjoy my version of Thai take out.




Paleo Chicken Pad Thai

Coconut oil
2.5-3 lbs chicken breast, cut into thin bite sized pieces
4 eggs
6 tbsp cider vinegar
1/2 cup fish sauce (read the labels find a good one)
1/4 cup coconut aminos
5 cloves garlic, minced
Pinch of red pepper flakes, more to taste
3 tbsp honey
Juice of 1 lime
3 tbsp almond butter
1 tbsp dark sesame oil
2 large packages kelp noodles, rinsed and drained
1/2 cup toasted almonds, chopped

In large skillet heat coconut oil over medium high heat. Add chicken and cook until chicken is cooked through. Remove chicken from pan. Add more oil of needed. Crack and scramble 4 eggs in skillet. Add chicken back to skillet. Add all remaining ingredients except toasted almonds. Stir frequently and allow to cook until liquid has mostly bubbled off and noodles have softened. Serve and top with a few tablespoons of almonds. Enjoy!!

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