We were in the mood for some Pad Thai ~ so playing with our old favorite and how to make it Paleo Inspired this week ... I have to say the stepson had two helpings so that was a sign that it turned out tasty. Myself I had to add some extra 'hot chilies' to mine at the table mostly because I am fighting a cold this week and think my taste buds were just shrouded by that so I needed the extra heat to clear my sinuses so I could actually taste the creamy delight that this actually was!
Pad Thai Pork in the Crockpot
What You Need
- 1 lb. boneless pork loin
- 1/2 green bell pepper, cut into strips
- 1/2 red bell pepper, cut into strips
- 1/2 cup prepared grain free Teriyaki sauce
- 1 teaspoon red pepper flakes - more of less to taste depending on how spicy you like
- 2 cloves garlic - minced
- 4 tablespoon nut butter (peanut, almonds, cashew)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onion
What You Do
- Place pork, Teriyaki sauce garlic, and red pepper flakes in crockpot.
- Cook on low for 6-8 hours.
- Stir nut butter into the liquid until evenly distributed.
- Shred meat with two forks right in the sauce of the crockpot.
- Add sliced peppers, and return meat to crockpot.
- Cook approximately 30 minutes until peppers are slightly cooked, but still crisp.
- Just before serving, stir in green onion and cilantro.
- Can be served over spaghetti squash pad thai below, or with rice, in lettuce wraps, or on top of salad.
So if you are fixing it would be 1 red for pork, 1/2 green for peppers/onions and 1 tsp for peanut butter ... for those who like the calories and other tidbits this is the breakdown from over at Calorie Count
Spaghetti Squash Pad Thai
What You Need
- 4 cups of Cooked Spaghetti Squash
- 1/2 cup Shredded Carrots
- 1/4 cup Green Onions
- 2 Garlic Cloves ~ minsed
- 1 tablespoon Minced Ginger
- 1 Tablespoon Coconut Oil
- 1 Egg
- 1/4 cup Bean sprouts
- 2 tablespoons of prepared grain free Teriyaki Sauce
- 1 tablespoon of nut butter
- Cilantro and Almonds or Peanuts (optional for garnish)
What You Do
- Melt coconut oil in a pan and saute onions, garlic, ginger and carrots for about 2 minutes.
- Add egg scramble until cooked through. Then remove the mixture from the pan and set aside.
- Mix together teriyaki sauce and peanut butter ingredients in a small bowl.
- Warm spaghetti squash in the pan over low heat and stir in the peanut sauce. Then add in the onion/carrot mixture and bean sprouts.
- Serve your “noodles” on a plate with pulled pork from above over top or as a 'solo lunch dish' or omit the egg add tofu to it to make it 'vegan'.
- Top with cilantro and nuts.
So if you are fixing it would be 2 green for squash, carrots, onions and 2 tsp for peanut butter and coconut oil and 1/2 blue if you top with the nuts I personally would not count the egg cause its such a small amount mixed in ... for those who like the calories and other tidbits this is the breakdown from over at Calorie Count
Over all this was six thumbs up around the dinner table last night ~ I found mine so filling I did not even finish so have leftovers to have with my lunch today!
Have an amazing day!
Live Well, Laugh Often, Love Much!