paleo pad thai in Whole 30/post w30 eating

Phew. This has been involved. I made this recipe from the Well Fed website. Mine definitely doesn’t look as nice as hers, of course.

First of all, I must say, that sunshine sauce is freaking delicious. I had to make it with cashew butter, though, because I couldn’t find any sunbutter at my store without sugar. It pretty much tastes exactly like the peanut satay sauce from Thai Kitchen that I get in the jar.

So, modifications for the recipe. I left out the snap peas because I didn’t feel like buying them, plus I don’t really like them. I also got bean sprouts because they’re one of my favorite parts of pad thai. Not sure how much I like the canned version of them, though. They’re not as crunchy as I like.

I do wish the recipe made a little more. I thought about doubling, but at that moment, didn’t feel like making more sunshine sauce. I will probably make another batch tomorrow, though, so I have some extra when I reheat the leftovers. I have extra chicken thighs and squash, so I could probably throw together another batch.

Oh, the other thing I did a little differently was to cook the chicken thighs in the crockpot. It’s the fool proof way I know how to do it, but one day I’ll have a sharp knife and be able to cube my chicken raw so it actually makes nice cubes like you get from a restaurant. I’m trying to remember what I put in with the thighs....I rubbed them down with ginger, garlic, salt, and pepper. In the pot with them I put some minced (dried) onion, red pepper flakes, rice vinegar, coconut aminos, and a little fish sauce. In hindsight, I’d leave out the fish sauce. I could taste it a bit more than I liked in the final product.

So, taste....I feel like it’s missing something, but I’m not sure what. Could just be sugar. I’m too tired to figure out it.