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Paleo Pad Thai

  • Author: Tina
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes

Description

A lighter version of a take-out favorite!


Ingredients

Scale
  • 1 batch Sunshine Sauce (recipe follows)
  • 2 large eggs
  • 2 teaspoons coconut aminos
  • 2 teaspoons plus 1 teaspoon coconut oil
  • 1/2 medium onion, thinly sliced (about 1/2 cup)
  • 1 cup snap peas, thinly sliced lengthwise
  • 2 cups roasted spaghetti squash
  • 68 ounces grilled chicken, diced

Sunshine Sauce:

  • 2 tablespoons lime juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon coconut aminos
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup sunflower butter (no sugar added)
  • dash of cayenne pepper (optional)
  • 1/4 cup coconut milk

Instructions

  1. Crack the eggs into a small bowl, and use a fork to scrambled them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons 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 over 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 on the other side. Remove the eggs from the pan and cut into strips with a sharp knife.
  2. Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Saute the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
  3. Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two places, sprinkle with (optional) garnishes (chopped toasted cashews or almonds, sunflower seeds, sliced scallions, minced cilantro, a squeeze of lime juice), and dig in.

Sunshine Sauce:

  1. Place all ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down sides of the bowl with a rudder scrapper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge.


Nutrition

  • Serving Size: 2
  • Calories: 569
  • Fat: 36
  • Carbohydrates: 25
  • Protein: 39