Paleo Pad Thai

All the flavors of Thailand- lime, ginger, cashew, cilantro- and the typical Pad Thai minus added sodium, gluten, and sugar found in typical take-out.

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Servings: 6

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

2 tablespoon coconut oil, butter, or duck fat; divided (i chose the latter)

3 cloves sliced garlic

2 heads thinly sliced cabbage

2 cups chicken broth

2 teaspoons salt; divided

2 tablespoons rice wine vinegar

2 pounds ground beef, pork, turkey, venison, or a combination of any of these

2 cups sliced mushrooms

1 can sliced water chestnuts

1 tablespoon apricot jam (secret ingredient)

2 tablespoons tamari (a gluten-free soy sauce. you could also use coconut aminos if you don't want any soy)

1 tablespoon toasted sesame oil

juice of one lime

garnish with cilantro, basic, green onion, sesame seeds, cashews


1To prepare cabbage noodles, melt duck fat or cooking fat of choice in dutch oven or large stock pot. Sauté sliced garlic until golden brown, for about 5 minutes, stirring frequently to not burn. Add cabbage and chicken stock, stirring cabbage as best you can (your pot will be pretty full but the cabbage will cook down!). Add 1 teaspoon of salt and 2 tablespoons rice wine vinegar. Stir and continue to simmer for the next 30 minutes.

2In a sauté pan, brown meat. Add salt and mushrooms, sautéing until softened, about five minutes. Stir in water chestnuts, stirring until warmed. Spoon in jam, tamari, sesame oil, and lime. Mix until well combined. Add additional seasonings to your preference.

3Serve in a low bowl with cabbage on the base with meat spooned on top. Garnish with fresh herbs, sesame seeds, cashews, or whatever you desire!

Additional Notes

If you're weary of the cabbage noodles, you could easily use spaghetti squash or gluten-free noodles instead.

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