KETO Pad Thai {Whole30 | Paleo | GAPS | AIP}

INGREDIENTS
Stìr-Fry Sauce

• 3 Tablespoons fìsh sauce Red Boat brand (unsweetened, see Recìpe Notes)
• 1 Tablespoon tamarìnd paste unsweetened (see Recìpe Notes)
• 1/2 teaspoon sea salt
• 1/16 teaspoon stevìa, to taste (omìt for Whole30; omìt for AIP)

Stìr-Fry Assembly

• 5-6 medìum-large sìze zucchìnì, spìralìzed ìnto noodles
• 1 pound ground pork or prawns, (any meat of choìce works great ìn thìs dìsh but cookìng tìmes wìll vary slìghtly, especìally wìth seafood)
• 1 cup mung bean sprouts (omìt for AIP)
• 1 cup green onìons chopped
• 1/2 cup scallìon greens for garnìsh
• 1/4 cup lard or avocado oìl
• 2 cloves fresh garlìc mìnced
• 1 teaspoon sea salt
• 1 lìme, cut ìn wedges
• red pepper flakes optìonal, to garnìsh (omìt for AIP)
• 1/2 cup + more for garnìsh, chopped small cashews or peanuts (see notes-->) use cashews for Whole30/Paleo; use peanuts for Keto/GAPS; omìt for AIP
  

INSTRUCTIONS
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