I wanted to make pad thai, but needed a substitute for the noodles so I thought why not broccoli? I cooked a chicken in the crock pot and used the breasts for this dish and the rest for a pretty standard (but tasty) curry. No fat wasted! I cut the breasts in small pieces and fried them in butter, garlic, and a little bit of sesame oil along with four eggs. Later on I added a mixture of water, tamarind paste, fish sauce, and peanut butter (so technically not primal, but the peanut butter was natural and free of sugar and vegetable oils?). I then added some thin-cut carrots, ginger, and broccoli and let it cook for about ten minutes before adding sprouts and the juice of a lime at the end. I went a little too crazy with the tamarind paste, so the end result was a little more tart than I would have liked. Still a great experiment! A little bit of cilantro would fit right in with this flavor combination. Give me another try and I'll have it down.
Hey! I've begun my Pad Thai quest, and it's off to a promising start. I used Mark Bittman's recipe as a template. I cut the fish sauce with half water to dilute the saltiness, and used stevia instead of honey. Sunflower seeds stood in for the peanuts, and the noodle substitute was shredded bamboo shoots from the produce department at Dragon Star (which Bhob and I call "Pets Or Meat" , a name which makes sense once you see the signs in the front windows), though you might find them closer to home.
ReplyDeleteIt was pretty good! It was definitely missing something by leaving out the egg, so I am going to try some ground turkey to provide some umami. Also, I didn't have scallions (I used chives), and now I do, so that will be an improvement.
I'll keep you posted.
C