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Paleo Pad Thai

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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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