One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Veggie Pad Thai
Gluten-free / Paleo / AIP
Ingredients – Your choice of veggies
- butternut squash, spiralized or “peeled” into strips
- sweet potato, spiralized or “peeled” into strips
- red cabbage, chopped into fine strips
- sweet peas, julienned
- daikon radish, spiralized or “peeled” into strips
- celery branches, julienned
- carrots, spiralized or “peeled” into strips
- beets, spiralized or “peeled” into strips
Ingredients – Pad Thai Sauce
- 3 cloves of garlic, minced
- 4 Tbsp olive oil (or avocado oil)
- 1 Tbsp coconut aminos (or GF Tamari / Soy sauce for non-AIP)
- 2 Tbsp fish sauce
- 4 Tbsp lemon juice
- 1 tbsp apple cider vinegar
(If you’re adding in a skewer of scallops, double the Sauce recipe and fry your scallop skewers in one half of that mixture in a separate frying pan on high heat. Don’t move them around too much, but lay the skewers in the bubbling sauce and leave them until the bottom is nicely browned. Then turn them over carefully and allow the other side to brown.)
- Prepare your veggies so that they either look like noodles, or are cut into short, thin sticks.
- Prepare your sauce by mixing all ingredients in a food processor.
- Put a small amount of olive (or avocado) oil in a hot skillet. Add the firm veggies, one by one, and keep them moving while frying.
- Add the other veggies, from most firm to least firm, until all veggies have been added.
- Pour the sauce into the pan, reduce the heat to medium, and cover 1-2 minutes to allow the sauce vapors to infuse all of the veggie noodles before serving.
On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past. Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.