Paleo Pad Thai
Recipe from The Clothes Make the Girl
(serves 4)
Ingredients
1 lb chicken breasts or thighs, cooked and diced
1 batch Sunshine Sauce (see below)
4 large eggs
3 teaspoons coconut aminos*
Coconut oil (as needed)
1 medium onion, thinly sliced
2 cups sugar snap peas
1 cooked spaghetti squash (cut in half, remove seeds and roast @ 375 for about 20-30 minutes until you can shred it easily- Don't overcook! It'll get mushy.)
1 batch Sunshine Sauce (see below)
4 large eggs
3 teaspoons coconut aminos*
Coconut oil (as needed)
1 medium onion, thinly sliced
2 cups sugar snap peas
1 cooked spaghetti squash (cut in half, remove seeds and roast @ 375 for about 20-30 minutes until you can shred it easily- Don't overcook! It'll get mushy.)
Sunshine Sauce:
juice from 1 lime
1 clove garlic, minced
1 tbsp coconut aminos*
1/4 tsp ginger
1/2 tsp rice vinegar
1/4 cup sunflower seed butter (or almond butter!)
1/4 cup coconut milk
Add all ingredients to food processor and process until well blended and smooth.
Directions:
In a skillet over medium high heat, add 1 tsp coconut oil to the pan and saute onion and sugar snap peas, until tender. 3-4 minutes.
In another skillet, cook the eggs. Crack them into a small bowl and scramble with 2 tsp coconut aminos. Over med-high heat, melt 2 tsp coconut oil and add the egg mixture. Turn heat to medium and cook like a giant pancake: let cook for 3-4 minutes, then flip, cooking for 2 more. When finished, remove from pan and cut into strips.
Add the eggs, shredded spaghetti squash, and cooked, diced chicken to the skillet with onions and snap peas. Stir until heated through, about 3 minutes. Add sunshine sauce and stir until mixed in.
Serve topped with lime juice, sliced almonds, scallions, cilantro, etc.
*Coconut aminos are a paleo substitute for soy sauce. If you tolerate soy and gluten, you can use regular soy sauce for this. If you are gluten free, but still eat soy, tamari is a great alternative as well.
In another skillet, cook the eggs. Crack them into a small bowl and scramble with 2 tsp coconut aminos. Over med-high heat, melt 2 tsp coconut oil and add the egg mixture. Turn heat to medium and cook like a giant pancake: let cook for 3-4 minutes, then flip, cooking for 2 more. When finished, remove from pan and cut into strips.
Add the eggs, shredded spaghetti squash, and cooked, diced chicken to the skillet with onions and snap peas. Stir until heated through, about 3 minutes. Add sunshine sauce and stir until mixed in.
Serve topped with lime juice, sliced almonds, scallions, cilantro, etc.
*Coconut aminos are a paleo substitute for soy sauce. If you tolerate soy and gluten, you can use regular soy sauce for this. If you are gluten free, but still eat soy, tamari is a great alternative as well.
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