CSA member Lauren Klimetz made this inventive Pad Thai to suit her family’s Paleo-loving palate. It is based on a recipe that originally appeared on Mel Joulwan’s Wellfed blog, but is reprinted below with Lauren’s changes.
Lauren’s writes that her kids enjoyed their Pad Thai with her homemade yogurt on top, and adds this helpful tip: “When I cook the bok choy I always cook stems first then add greens right before serving.”
Lauren’s Paleo Pad Thai
1 batch Sunshine Sauce
2 large eggs
2 teaspoons coconut aminos or homemade substitute
2 teaspoons plus 1 teaspoon coconut oil
1/2 medium onion, thinly sliced (about 1/2 cup)
1 cup snow peas, thinly sliced lengthwise
julienned daikon radishes
shredded baby bok choy
6-8 ounces shrimp, cooked and shelled
chopped toasted cashews or almonds
squeeze of lime juice
Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife.
Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté the onion and snow peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the julienned radishes, carrots, bok choy stems, shrimp, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes. At the last minute add the shredded bok choy leaves
Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in.