Paleo Pad Thai

Paleo Pad Thai
Paleo Pad Thai

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    batch of sunshine sauce:

  • 2

    tbsp lime juice

  • 1

    clove garlic, minced

  • 1/2

    teaspoon crushed red pepper

  • 1

    tbsp coconut aminos

  • 1/4

    tsp powdered ginger

  • 1/2

    tsp rice vinegar

  • 1/4

    c sunflower butter

  • dash of cayenne

  • 1/4

    cup coconut milk

  • 2

    large eggs

  • 2

    tsp coconut aminos

  • 1/2

    medium onion, thinly sliced

  • 1

    cup snap peas or veggie of choice

  • 2

    cups roasted spaghetti squash

  • 6-8

    ounces chicken

Directions

Crack eggs into a small bowl and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium- high heat. Add 2 tspns coconut oil to the skillet, and when it's melted pour in 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. Using the same pan increase the heat to medium-high and 1 tsp coconut oil to the pan. Saute' the onion and snap peas, stirring with a wooden spoon, until they're crisp-tender. Add the spaghetti squash, chicken and cooked egg into the pan. Add sunshine sauce to the pan and cook until combined.

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