Sunflower Pad Thai Paleo Whole30 Recipes

SUNFLOWER PAD THAI (PALEO, WHOLE30)

Sunflower Pad Thai (Paleo, Whole30) image

An easy (mostly) raw dish swimming in a flavorful sauce! Using sunflower seed butter and coconut aminos instead of peanuts and soy - this dish is paleo and Whole30 approved.

Provided by Alison Marras

Time 18m

Number Of Ingredients 16

Ingredients

1/4 cup sunflower seed butter (plain, unsweetened)
1/4 cup freshly squeezed lime juice
1 Tbsp minced fresh ginger or ginger juice
1 garlic clove minced
1 Tbsp coconut aminos
2 tsp toasted sesame oil
Pinch of salt
2 Tbsp water
2 skinless chicken breasts ((optional))
2 zucchinis, spiralized
1 cup shredded carrots* (or save time and buy a cole slaw mix which includes cabbage)
1 cup thinly sliced cabbage* (or save time and buy a cole slaw mix which includes carrots)
1/3 cup chopped scallions
1/3 cup toasted sunflower seeds
1/4 cup chopped cilantro
1 red bell pepper, sliced thin

Steps:

Combine all sauce ingredients in a food processor and set aside. Toast the sunflower seeds over a hot non-stick pan for just a couple of minutes while tossing frequently (pay attention so they don't burn!) - Set aside.
Clean two skinless chicken breasts, and bring a large pot of water to boil (enough to cover the chicken). Once boiling, add the chicken and set a timer for 8 minutes. Check with a thermometer to be sure (poultry should be 165f degrees when done). Set chicken aside on a cutting board and with two forks, shred the chicken.
Assemble the Pad Thai salad! Prep all veggies accordingly and toss with the sauce in a large mixing bowl with tongs to coat everything. Add in the chicken and continue tossing.
Serve with toasted sunflower seeds and more cilantro as garnish!

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