What’s Inside: A Paleo and Whole30 favorite, My twist on Pad Thai recipe using sunflower seeds instead of peanuts, crisp veggies, zoodles, and shredded chicken. It’s simple and fast to make with a ton of flavor.
One of my favorite foods, when I’d order Thai takeout on the regs, was Pad Thai. But since eliminating peanuts and soy, that hasn’t been a thing and I’ve missed it! Luckily, it’s easy to re-create the magic with sunflower seed butter… I find sunflower butter to be a pretty close replacement flavor-wise to peanut butter. Some zoodles and a delicious sauce later and we have a raw paleo sunflower seed butter pad thai that’s more allergen-friendly!
This is great for any weeknight dinner or meal prep, it comes together in minutes and is super flavorful. You can be as flexible as you want with this dish and you might become obsessed with the sauce (because I know I have…). The toasted seeds on top add more crunch to this veggie-filled dish and I added some poached chicken for protein.
As a quick tip, you can easily prep your chicken on the weekend and have your veggies ready to go on deck when you throw together the meal during the week! And if you have a rotisserie chicken handy, go ahead and use up that leftover chicken to save even more time.
Make them: Using a spiralizer (I have this under $30 one), turn your zucchini into noodles to use in place of any pasta dish (like this easy Pad Thai)! You can eat them raw (that’s my personal fave) or lightly sauté them so they don’t get too mushy – whichever you prefer.
Store them: In an airtight container or food storage bag (with the air squeezed out before you seal). Be sure to add in a paper towel sheet at the bottom of either your container or bag (to absorb excess moisture). They’ll keep for up to 4-days in your fridge.
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