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