Oh how I missed Pad Thai when I began to clean up my diet. This salad is a much "cleaner" version of traditional Pad Thai and it's ready in minutes. The perfect lunch!
Prep Time:10 Minutes |
Cook Time:5 Minutes |
Ready In:15 Minutes |
Ingredients:
- 1 cup(s) cooked chicken (optional)
- 1 cup(s) cabbage (shredded)
- 2 cup(s) mixed greens
- 1/2 bell pepper (sliced)
- 1/2 cup(s) bean sprouts
- 1/4 cup(s) chopped nuts (of your choice)
- 2 green onions (chopped)
- 2 small chili peppers (diced; (optional))
- 1 egg (lightly beaten)
- Juice of ½ a lime
- 1 clove(s) garlic (minced)
- 1/4 teaspoon(s) ground ginger
- 2 tablespoon(s) almond butter
- 2-3 tablespoon(s) coconut or almond milk
- 1 tablespoon(s) extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions:
In a small bowl, combine all the ingredients for the dressing, mix well, and season to taste.
Melt some cooking fat in a small skillet placed over a medium heat and cook the egg 3 to 4 minutes while scrambling it.
In a bowl combine all the ingredients for the salad, and add the chicken on top.
Pour the dressing over the salad and serve.
Recipe from paleoleap.com
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