For this dish you will need: 1lb ground meat (pork/turkey/veal + 1 egg), one purple 'sweet' onion, one green pepper and two young zucchini. Also, bread crumbs, dried herbs, lemon juice, buttermilk and jarred or bottled original Pad Thai sauce.
You can make your own 'original' Pad Thai sauce using these ingredients: 1 cup Tamarind paste (substitute using mashed dried plums with vinegar /lemon juice), ¼ cup Water, ¼ cup Fish sauce (substitute using oil from canned tuna/mackerel or sardines), 1 Tbsp Soy sauce, preferably low sodium, and ⅓ cup Brown sugar.
To begin, saute chopped onion and green pepper in 3 tbs olive oil and 2 tbs coconut oil. Once browned, set aside while you mix up ingredients for the meatballs. In a bowl, combine ground meat with 1 cup of bread crumbs, 1/2 cup of buttermilk and dried herbs: lavender, mint and basil with a pinch of sea salt. The mixture should be pasty.
Roll balls of the meat mixture in more bread crumbs and then squeeze fresh lemon juice on each meatball. In the same skillet as the onion and pepper were browned, gently fry the meatballs adding a 1 tsp more of coconut oil. When fully cooked, remove and in the same skillet stir fry strips of zucchini.
Allow the zucchini to singe on the edges. Remove from skillet, bring back to the skillet the onion, green pepper and meatballs. Add the Pad Thai sauce and let simmer while you prepare spinach infused pasta or use whatever pasta you prefer and or rice noodles.
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