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GAPS Pad Thai with zucchini noodles, pork, properly prepared peanuts, scallions, and lime

GAPS Pad Thai with Zucchini Noodles and Pork

A later Full GAPS Pad Thai with zucchini noodles, ground pork, fermented fish sauce, tamarind, green onions, lime, and properly prepared peanuts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Dinner, Entrée
Cuisine: GAPS, Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons traditionally fermented fish sauce fish or anchovies, natural sea salt, and water only; plus more for table
  • 1 tablespoon pure unsweetened tamarind paste
  • 1/2 teaspoon natural sea salt for sauce
  • 5 zucchini spiralized into noodles
  • 1 pound ground pork prawns are the supported alternate with shorter cooking time
  • 1 cup green onions chopped
  • 1/2 cup scallion greens sliced, for serving
  • 1/4 cup lard divided
  • 2 cloves fresh garlic minced
  • 1 teaspoon natural sea salt for pork
  • 1 lime cut into wedges
  • 1/2 cup properly prepared peanuts chopped small; plus more for optional garnish
  • 1 tablespoon qualifying coconut aminos use over finished dish only when omitting optional pure red pepper flakes

Equipment

  • Le Creuset Signature 10.25-inch Artichaut skillet or approved cast-iron skillet
  • Zucchini spiralizer
  • Medium mixing bowl
  • Approved wooden cutting board
  • Stainless-steel knife
  • Stainless-steel measuring cups and spoons
  • Wooden spatula
  • Stainless-steel tongs
  • Neutral ceramic utensil rest

Method
 

  1. In a medium bowl, stir together 3 tablespoons fish sauce, 1 tablespoon tamarind paste, and 1/2 teaspoon natural sea salt. Set aside.
  2. Heat the large skillet over high heat and add 2 tablespoons of the lard.
  3. Add the pork and 1 teaspoon salt. Cook, stirring often and breaking it into small pieces, until no pink remains, about 10 to 12 minutes. Transfer to a clean dish.
    Ground pork cooked in lard and natural salt for later Full GAPS zucchini-noodle Pad Thai
  4. Keep the skillet over high heat. Add the remaining 2 tablespoons lard, garlic, and chopped green onions. Sauté until fragrant, about 2 minutes.
  5. Add the spiralized zucchini. Turn constantly for about 5 minutes, until hot and just slightly wilted while the spirals remain distinct.
    Zucchini noodles with garlic and green onions just slightly wilted for later Full GAPS Pad Thai
  6. Pour in the sauce and toss to coat. Return the pork and add 1/2 cup chopped peanuts. Toss and heat for about 2 minutes.
  7. Divide among 5 bowls. Top with scallion greens and lime wedges. Pass extra qualifying fish sauce and prepared peanuts. Use pure red pepper flakes if desired; when omitting them, sprinkle exactly 1 tablespoon qualifying coconut aminos over the finished full batch.

Notes

Later Full GAPS: Use after major digestive problems have settled and tamarind and properly prepared nuts are appropriate and tolerated.
No stevia or bean sprouts: This GAPS card contains neither.
Prawns: Prawns may replace pork and cook in about 2 to 5 minutes.
Raw honey: May be offered to taste at the table but is not a scaled ingredient because the source gives no measured amount.
Coconut aminos: The measured 1 tablespoon is conditional only when red pepper flakes are omitted; it does not replace fish sauce.

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