Paleo Pad Thai with Sunshine Sauce

This Pad Thai’s “sunshine shine” sauce is what separates this recipe above all the others I have tried.

Paleo Pad Thai with Sunshine Sauce
Adapted from meljoulwan.com
Paleo Pad Thai with Sunshine Sauce

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

2

servings

Adapted from meljoulwan.com

Ingredients

  • PAD THAI:

  • 2

    large eggs

  • 2

    teaspoons coconut aminos

  • 3

    teaspoons coconut oil, divided

  • 1/2

    medium onion, thinly sliced, about 1/2 cup

  • 1

    cup snap peas, thinly sliced lengthwise

  • 2

    cups cooked spaghetti squash

  • 8

    ounces tofu or veggie meat, cooked and thinly sliced

  • OPTIONAL GARINSHES:

  • Toasted cashews or almonds, chopped

  • Sunflower seeds

  • Sliced scallions

  • Minced cilantro

  • A squeeze of lime juice

  • SUNSHINE SAUCE:

  • 2

    tablespoons lime juice

  • 1

    clove garlic, minced

  • 1

    tablespoon coconut aminos

  • 1/4

    teaspoon powdered ginger

  • 1/2

    teaspoon rice vinegar

  • 1/4

    cup sunflower seed butter or almond butter, sugar added

  • dash ground cayenne pepper, optional

  • 1/4

    cup coconut milk

Directions

PAD THAI: In a small bowl, use a fork to scramble the eggs with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil and when it's melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they're set and beginning to brown on the bottom, about 3 to 4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife. Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil. Saute the onion and snap peas until they're crisp-tender, about 2 minutes. Add the spaghetti squash, tofu, and cooked egg to the pan and cook until heated through, stirring often, about 3 minutes. SUNSHINE SAUCE: While the veggies are cooking, place lime juice, garlic, coconut amigos, ginger, vinegar, nut butter, and cayenne in the bowl of a food processor and whirl until well-blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it's blended and smooth. When the veggies have cooked, add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Sprinkle each serving with desired garnishes.

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