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Blog - shelled flax

Grain Free Pad Thai Stir-Fry (gluten free, paleo, low carb)

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We can smell take-out a mile away, tempting us to give in and indulge, so making a homemade copycat recipe is a great way to incorporate healthy substitutions. This stir-fry is just as mouth watering, but full of nutrients and significantly lower in carbs and calories than traditional pad thai.

(Serves 3)

Ingredients:

  • 1 Tbsp sesame oil
  • 1 medium zucchini, peeled and flesh peeled with a julienne peeler (stop when you hit the seeds)
  • 1 medium carrot, peeled with a julienne or cut into matchsticks
  • 0.5 medium onion, diced
  • 1/2 cup shredded purple cabbage
  • 1/2 cup cauliflower
  • broccoli florets, chopped
  • 1 cup bean sprouts
  • Omega Crunch Roasted Garlic Shelled Flax, for topping (available here: http://bit.ly/1hMAp8R)
  • *Optional* cooked cubed chicken, beef or shrimp

Sauce:

  • 1/2 cup nut butter (or sun butter could work too!)
  • 1/2 cup coconut milk
  • 1-2 Tbsp water (if it's too thick)
  • juice of 1 lime
  • 1 tsp minced garlic
  • 2 pinches of spicy red pepper flakes (or more depending how hot you like it!)
  • 1 tsp balsamic vinegar
  • 1 tsp grated ginger root

Method:

Over medium heat, add the sesame oil to a large pan or wok. Once the oil is hot add the onion, cabbage, cauliflower, and broccoli. Once the onions are tender and translucent, add the carrot and bean sprouts. Once the carrots begin to soften, add the zucchini. Stir until all the zucchini is heated through and vegetables are well mixed.*Toss in any cooked meat you wish to add or enjoy it as a vegetarian dish.

Nut Sauce:

Add all the ingredients to a sauce pan and stir until well blended. Bring to a low boil, over medium heat while whisking. Simmer for 3-5 minutes. Pour the sauce over the vegetables and stir until it's evenly distributed. Serve and enjoy!

Approx. Nutritional Info Per Serving (without added meat):

361 cals, 16g net carbs, 27g fat, 11g protein, 11g sugar, 6 g fiber

Recipe by Kitchen Caleigh

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