Paleo Pad Thai with Sunshine Sauce

By á-13

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

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

Details

Servings 2
Cooking time 20mins
Adapted from meljoulwan.com

Preparation

Step 1

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.