Who else here loves Thai food?? I love Thai food like I could eat it everyday kind of love! While Thai food, particularly Pad Thai, is one of my favorite things to eat, I hadn’t perfected my recipe at home until now. What I discovered I was missing for the perfect Pad Thai was a wok! A wok is a game changer for so many reasons. J.L. Hufford sent me a new ICON Wok, and I am in love. This wok is so perfect because not only do you get the benefit of a very large cooking surface, it is also made with an iron core that allows it to heat evenly similar to cast iron. Now I love my cast-iron skillet, but that thing is HEAVY! This ICON Wok is so light that I couldn’t believe it. Also the wok is naturally non-stick, which means you don’t have to worry about any weird non-stick chemicals from the pan getting into your food.
I have a confession. For years, I have been holding onto this giant non-stick skillet because I don’t have another pan anywhere near its size. A year ago it got a little scrape on it, which made me so nervous to continue to use it but I did because again it was the best because it was so big. I am so so happy to say goodbye to my beloved non-stick skillet and hello to my wok! There is just as much cooking surface, and I love the tall wok sides to keep all my ingredients in my pan instead of on my stovetop!
Adding pineapple to traditional Pad Thai gives it a slight sweetness that pairs perfectly with salty sunbutter and crisp broccoli. This Paleo Pineapple Pad Thai is so easy to make as well because it comes together mainly in the ICON Wok. If you don’t care for spaghetti squash, this Paleo Pineapple Pad Thai would also be great with sweet potato or zucchini noodles!
Paleo Pineapple Pad Thai
Ingredients
- 2 1/2 lb spagetti squash, cut lengthwise and seeds removed
- 3/4 lb skirt steak, thinly sliced
- 2 tbls sunbutter
- 1 tbls rice vinegar
- 2 tsp fish sauce
- 2 tbls coconut oil, divided
- 2 eggs, whisked
- 2 tsp seranno chili
- 1 lb broccoli, cut into bite-size florets
- 1 tsp garlic, minced
- 1 cup pineapple chunks
- 2 tbls pineapple juice
- 1/2 tsp sea salt
- 1 tbls lime juice
- 1/4 cup macadamia nuts, diced
- 1/4 cup green onions, sliced
- chili garlic sauce, for serving
Directions
- Heat oven to 400 degrees. Cook spaghetti squash on a baking sheet rind side up for 40 minutes.
- In a small bowl, mix together sunbutter, rice vinegar and fish sauce until smooth.
- After the squash has been cooking for about 20 minutes, melt 1 tablespoon of coconut oil into your ICON Wok over medium-high heat.
- Add beef strips and sauté until just browned. Remove from pan.
- If all oil has been absorbed, add an additional tablespoon of coconut oil to the wok.
- Stir in garlic and serrano chiles, and cook for about 30 seconds then pour in two eggs. Cook until scrambled.
- Toss in broccoli florets, pineapple chunks, pineapple juice and lime juice.
- Stir continuously until broccoli can be pieced with a fork then add the beef back in and the sunbutter mixture.
- Remove the spaghetti squash from the oven and make and once cooled, run a fork lengthwise on the flesh to create noodles.
- Add noodles, green onions and macadamia nuts to wok and stir until everything is coated.
- Serve with chili garlic sauce.
I hope you love this recipe as much as I do! Also ICON Cookware is made in the US with a lifetime warranty, which is pretty freaking amazing.
xVanessa
This blog post was sponsored by J.L. Hufford and ICON Cookware, but all opinions are my own. I only share products and brands I absolutely love and use.
