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Mar 062014
 

Hi everyone! I hope your week is going well! Today I have a delicious recipe for you guys from Kalee over at Sorey Fitness! It looks really easy, healthy, and delicious so I will definitely add this to my list of recipes to try. Yum!

I have been craving a healthy Pad Thai recipe for weeks, so when Chelsea asked if I would be willing to guest post, I decided to play with making a Paleo Pad Thai!

Rebecca Walker Photography

Like Chelsea, I blog about building a healthy body and balanced life over at SoreyFitness.com. I’m Kalee,and I love to talk about all things health, nutrition, and fitness. Thank you Chelsea for allowing me to guest blog, and thank you for allowing me to share a new recipe with you!

pad thai

While I love healthy foods, I’m not a cook. In order for me to cook, I have to have quick and easy recipes. I think this recipe is both!

Paleo Pad Thai

Paleo Pad Thai

Serves 4

Ingredients
1 small spaghetti squash
2 tablespoons lime juice
1 1/2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon water
1 tablespoon fish sauce (optional)
1 tablespoon coconut oil
Red pepper flakes to taste
3 cups thinly sliced green cabbage (I used the bagged cabbage)
3 chicken breasts
4 large eggs
1/2 cup peanuts, chopped

Directions

1. Preheat the oven to 375. Prick squash all over with a fork and roast on a rimmed baking sheet about 1 hour or until tender when pierced. (You can also do prep your squash by pricking it and placing it in the microwave to make it easier to cut).

2. Whisk together lime juice, vinegar, fish sauce (optional), sugar, water and your desired amount of red pepper (it makes it spicy). Bring to a simmer; keep warm over low heat, and whisk it occasionally.

3. Heat oil in a large skillet over medium-high heat; Cut up and cook your chicken breasts. Then, add cabbage and saute 1 minute. Stir occassionally for about 3 minutes. Reduce heat to low and stir in scrambled eggs. Let sit 30 seconds and then stir constantly until eggs are cooked, about 2 minutes more. Turn off heat.

4. Halve squash lengthwise and scoop out seeds. Using a fork, scrape the squash from the shell to make noodles. Then place the strands into a bowl to untangle, and then add it to your egg mixture. Then drizzle the sauce and add peanuts into the egg mixture.

Enjoy!

I was kind of nervous to serve this to Jake, my fiance, because the spaghetti squash can, apparently, go very bad. When it goes bad, it has a terrible smell that just lingers, and I am still not really sure how to tell a squash is bad until you cook it and get that little surprise of a terrible smell.

Needless to say, the house reeked when he came over, every candle was lit, and we had our Paleo Pad Thai without noodles. It was a huge hit though! We actually both ate 2 servings. If you love adding in a little spice, top with sriracha. He said it was a new favorite, and I loved it too. Definitely a success!

Questions of the day: Do you like to cook? Have you ever tried a Paleo Pad Thai Recipe?

Thank you again, Chelsea, for allowing me to guest post! It was so much fun!

No thank you, Kalee! This looks great! Enjoy!

 Posted by on March 6, 2014

  5 Responses to “Guest Post from Kalee: Paleo Pad Thai Recipe in 30 Minutes or Less!”

  1. Delicious! I added chopped green onion with the peanuts…yum. thanks!

  2. I thought that sugar is not paleo? Did you use coconut crystals or something else to make it paleo?

  3. Do you have a calorie count for this recipe? Looks delicious.

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