Paleo Pad Thai
By lbrinck
Ingredients
- 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
Details
Preparation
Step 1
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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