Paleo Turnip Pad Thai

Did you ever think you could enjoy Pad Thai again when you made that decision to go Paleo?  It didn't occur to me until one night I made a dish out of Primal Blueprint Quick & Easy, Skirt Steak and Turnip Risotto, which was awesome by the way, that gave my husband this great idea!  As we were enjoying this delicious dinner he had a thought... "hey why don't you try using turnips to make a pad thai?" Great idea! And the wheels began to turn as I adapted a recipe from allrecipes.com into this scrumptious dish!  But I do have to admit that we kept the peanuts in, which is not Paleo, so next time we will try a different nut or no nuts at all.  Giving up the small amount of peanuts is hard to do if you really want that original Pad Thai taste.

Ingredients:

• 4-5 medium size turnips
• 2 tablespoons coconut oil
• 1 lb boneless skinless organic chicken breasts cut into bite-sized pieces
• 1/4 cup grapeseed or coconut oil
• 4 eggs
• 1 tablespoon cider vinegar
• 2 tablespoons fish sauce
• 2 tablespoons agave syrup
• 1 teaspoon crushed red pepper
• 2 cups bean sprouts
• 1/4 cup crushed peanuts (optional or use almonds)
• 3 green onions
• 3 tablespoons of chopped fresh cilantro
• 1 lemon, cut into wedges

Instructions:

1. Peel turnips and grate in food processor using the cheese grater attachment.
2. Heat oil in wok or large heavy skillet.
3. Sauté chicken until browned.  Remove and set aside.
4. Heat remaining oil over medium-high heat.
5. Crack eggs into hot oil and cook until firm.
6. Stir in chicken and cook 5 minutes.
7. Add shredded turnips, vinegar, fish sauce, agave and red pepper.
8. Adjust seasonings to taste.
9. Mix while cooking until turnips are slightly tender, only a few minutes.
10. Add bean sprouts and mix another 3 minutes.
11. Serve with lemon slice and cilantro garnish.

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