Yum! From the Prima Palate website.
This time I made noodles out of squash. Andy says we should make this again! I loved the macadamia nuts. The one thing I changed was not steaming the noodles. Instead I covered the dish after adding the noodles at the end and let it steam on low for about 5-10 minutes.
2 Chicken Breast, Skinless, cubed
4 Yellow Squash, Julienned with julienne peeler
1/4 cup Almond Butter, (We used Meenut Butter)
1 Tbsp Sesame Oil
3 clove Garlic, minced
1 sprig Shallot, minced
1/2 cup Coconut Aminos
1/4 tsp Fish Sauce
1 Lime, 1/2 for juice, remaining half cut into wedges for garnish
1 tsp Salt, to taste
1/3 cup Macadamia Nuts, raw, chopped, reserve some for garnish
1/8 cup Cilantro, for garnish
1 tsp Red Pepper Flakes, (optional)
Peel yellow squash using a julienne peeler or spiral slicer.
Place julienned squash into a steamer basket, and steam for approximately 5-8 minutes. Remove the “noodles” before they get too soft.
Heat a wok to high heat. While the wok is heating, cut the chicken breasts into small bite-sized cubes.
Mix Almond Butter (ideally, Meenut Butter) with coconut aminos, fish sauce, juice of 1/2 lime, and salt.
When wok is very hot, add sesame oil. Add cubed chicken and stir fry chicken until cooked (should be opaque and white.
Add in minced shallot, minced garlic, and sprinkle with red pepper flakes. Continue to stir fry for 1 minute.
Add chopped macadamia nuts and continue to stir fry for 2 minutes.
Pour in the sauce mixture, toss until evenly coated.
Reduce heat, and gently toss with yellow squash noodles.
Serve Pad Thai garnished with cilantro, chopped macadamia nuts, and a squeeze of fresh lime juice.