Paleo Pad Thai

I used to love Pad Thai. As with sushi, though, the noodles are made out of rice and had an intense amount of carbohydrates in them. Like sushi, the rice noodes made my blood sugars spike really high, but not just after the meal, it was a continuous rise throughout the evening. It really sucked, and I can’t even remember the last time I had Pad Thai. I missed it terribly.

Now, I can’t believe it, but I finally found a solution to the blood-sugar-spiking-rice-noodles-of-death, for paleo. Kelp Noodles! They contain ONLY mineral-rich kelp, are low in carbohydrates and they are so easy to make. They don’t have any flavour to them, so it’s important to use a sauce or a flavour that you really enjoy so the noodles can absorb it. I tried some raw, right after I rinsed them, and they had a little crunch to them. There was nothing weird or off-putting about them either, so I was really happy with the way this turned out.

This is my own version of what I think pad Thai tastes like, so if you like it spicy, or you like more/different veggies, then go wild and make it your own. I used only the ingredients that I had laying around, and I made this for lunch just for myself. You could easily double or triple this to accomodate a family.

Ingredients:

  • 1/4 package kelp noodles (I would use a whole package if making this for a family.)
  • 1 small onion
  • 1-2 cloves of garlic, minced (I love garlic, but not everyone can eat it, so you can easily opt out of using it.)
  • 1 bunch of spinach
  • 1 can of wild caught salmon
  • 2-3 TBLS wheat-free tamari sauce
  • 2 heaping TBLS of macadamia/almond/nut butter (Not autoimmune friendly, sorry.)
  • 2 heaping TBLS of bacon fat (or any fat of choice.)
  • cilantro and lime, as a garnish
  • kelp granules (optional)

Directions:

Sautée the onions and garlic in the bacon fat. Turn the heat down to medium low, and toss in the spinach, then the can of salmon. Mix well, but don’t leave it too long otherwise the spinach gets mushy instead of just wilted. Add the nut butter (I made my own macadamia nut butter the night before, and it’s so delicious!) and toss everything very well. Add the noodles, and make sure you wait until this end step to add the tamari so the noodles can soak it up. The noodles don’t really need to be cooked, they just need to be warmed up a bit. Mix it well again and serve, garnished with cilantro and a squirt of lime. You can also garnish with a little sprinkle of organic kelp granules if you have them.

There are so many variations of this. You could use shrimp or fresh salmon instead of canned salmon, you could add any number of vegetables. Shredded cucumber and carrots would go so nice too.

If you make this, please take pictures and add them to the comments!

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