Pad Thai | Paleo | Gluten-free | The JOYful Table

Ingredients

• 1 pkt 340g kelp noodles, drained and soaked
• 4 spring onion(s), with green tops (white part finely sliced)
• 1 lge carrot(s), finely julienned, to look like noodles
• 1 1/2 Tbsp coconut oil, divided
• 1/3 cup cashews, roughly chopped
• 3 egg(s), lighly beaten
• 600g chicken, breast or tenderlions, diced small bite size
• A sprinkling of pink Himalayan salt, and pepper for chicken
• 3 tsp garlic, minced
• 2 tsp ginger, finely grated or minced
• 250g bean sprouts
• PAD THAI SAUCE:
• 2 Tbsp cashew butter/spread, or almond
• 1 Tbsp tamarind puree/paste
• 1 Tbsp maple syrup (100%)
• 1 tsp paprika, or chili powder to taste
• 3 Tbsp coconut aminos
• 2 Tbsp fish sauce
• 2 tsp white wine vinegar, organic
• 2 tsp sesame oil
• Juice of 1 lime(s)