I love Viet Thai restaurants like nobody's business. The one thing you can't order "no noodles, please sub in veggies" is pad thai, which pretty much relies on the noodles to carry the sauce. Plus the tamarind based sauce is pretty sugary. I've tried three "paleo" pad thai sauce recipes from other blogs and been super unsatisfied. I threw this sauce together with some things from the pantry and wasn't trying to replicate pad thai sauce, but it worked - and the friends who came for dinner used the words "pad thai" unprompted, too, and a few asked me to write up the recipe which made me feel special. Thanks friends!
The raisins-in-any-type-of-curry is a regular kitchen play of our mom's, and works here, contributing the same sort of sweetness that tamarind and sugar usually do in pad thai without being sickly sweet. The tomato paste, coconut milk/cream, and red curry made a really lovely, thick sauce. Huge fan of this. Lots of ingredients, but it does come together fast - and you could make jars of the sauce one weekend and freeze them for regular use. Pre-made thai sauce you don't even have to think about pulling together on a weekday night! Just steam some veggies and use leftover meat (or canned fish, or broil pork chops for 10 minutes), pour it on, and you are good to go.
Pad thai-ish coconut red curry pork stir fry
- pork loin cut into thick sections, 2 lbs
- 2 T onion powder
- 2 T mustard powder
- 2 T chili garlic rooster sauce
- 1 t sea salt
- Pound with flat of hand, coat in spice mixture, and broil on high until smoking; flip and broil until crispy.
- Let sit on cutting board for a few minutes, then slice thinly and set aside.
- can high fat coconut milk or cream
- small can of tomato paste
- 3 T red curry paste
- 2 T sliced green olives
- 1 T diced capers
- 1 T chili garlic rooster sauce
- 1 t fish sauce
- 2 limes cut into quarters
- Combine all ingredients in bowl or large mason jar, except for limes, and stir.
- Reserve lime wedges with meal to squeeze over the "noodles"
- 2 T coconut oil
- head of savoy cabbage, cut into thin "noodles"
- small yellow onion
- 1 cup sugar snap peas, string removed
- 3 ribs of celery, thinly sliced
- 1/4 cup raisins (check for no sugar added, and ideally coconut oil rather than vegetable oil)
- 1/4 cup sauerkraut
- Heat coconut oil until smoking slightly in large wok or saucepan; add cabbage and onion and broth; cover and cook, stirring occasionally, until well wilted
- Add rest of stir fry ingredients, sauce, and pork; cover and steam for about 5 minutes, serve with lime wedges.