This tasty Whole30 approved version of Pad Thai is a perfect twist for all of our pork lovers! You can of course add your own protein of choice if you do not consume pork. This makes for a great, cozy dinner for any of our Paleo or grain-free friends, as well. 

Ingredients for the sauce:
3 tablespoons Georgia Grinders Creamy Cashew Butter
1 tablespoon tamarind paste
2 tablespoons coconut aminos 
1 teaspoon fish sauce 
1/2-1 teaspoon sesame oil
juice of one lime
salt and pepper to taste
optional: 1-2 tbsp water for a thinner sauce 

Ingredients for the pad thai:
2-3 large daikon
two pork chops
2 tablespoons of green curry paste
2 tablespoons of coconut milk
shredded purple cabbage
shredded carrots
bean sprouts
scallions
toasted cashews
lime

Directions:
1. Spiralize your daikon and sauté on high in avocado oil until desired tenderness. Toss in pad thai sauce before serving. 
2. Marinate pork 2 hours or over night in curry paste and coconut milk. Remove from fridge when ready to eat 30 min before. Sear pork chops on medium-med high 3 min. Let it rest about 5-10 min. before slicing.
3. Throw it all together! Garnish with all the things, fresh lime and more cashew pad thai sauce!

This recipe was made by our friend Alexis from @paleorookie