Paleo Pad Thai

By sandycon

Ingredients

• 4 Tbsp Lime Juice (about 2 limes)
• 2-3 cloves Garlic, minced
• 1 tsp Crushed Red Pepper Flakes
• 1 Tbsp Coconut Aminos (of gluten-free soy sauce)
• 1 " piece of Fresh Ginger, finely chopped
• 1 tsp Rice Vinegar
• 1/2 cup Sunflower Butter (like Sunbutter)
• 1/2 cup Coconut Milk (canned, shaken to combine)
• 4 large Eggs
• 4 tsp Coconut Aminos (of gluten-free soy sauce)
• Coconut Oil (for cooking/frying)
• 1 medium Onion, thinly sliced
• 2 cups Sugar Snap Peas, thinly sliced lengthwise
• 4 cups cooked Spaghetti Squash, shredded (I used 1 whole squash)
• 2 lbs Chicken Thighs, cooked (preferably grilled), diced

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from ourpaleolife.com

Preparation

Step 1

Instructions
Place all the ingredients from 4 Tbsp Lime Juice all the way to ½ cup Sunflower Butter in a food processor or blender and pulse until well blended and smooth.
Scrape down the sides of the bowl with a rubber spatula, then add the coconut milk. Pulse until it’s blended and smooth. Set aside. This is your sauce.
Crack the eggs into a bowl, and scramble them with the coconut aminos.
Heat a large skillet over medium-high heat, about 3 minutes. Add 4 teaspoons of coconut oil to the skillet, 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 3-4 minutes.
Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife. Alternately, you could just scramble the eggs.
Using the same pan, increase heat to medium-high and add 2 teaspoons of coconut oil. Sauté the onion and sugar snap peas, stirring with a wooden spoon, until they’re crisp-tender. I prefer mine more tender than crisp.
Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
Add the sauce to the pan and mix until everything is well-blended and hot.
Spoon onto plates and sprinkle with crushed cashews (or peanuts if you're being bad) and quirt with a lime wedge.