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
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