Pad Thai

Wednesday, September 7, 2016

serves 6

What You Need
For Everything Else
1/2 cup coconut milk (from can)
4 large eggs
4 TSP coconut aminos (or soy sauce)
2 TSP coconut oil
1 medium onion, thinly sliced
2 cups sugar snap peas, thinly sliced length wise (fresh or frozen)
1 medium sized spaghetti squash, about 4 cups shredded
2 LBS boneless and skinless chicken thighs, cooked and diced

For The Sauce
4 TBS lime juice
2-3 garlic cloves, minced
1 TSP crushed red pepper flakes
1 TBS coconut aminos (or soy sauce)
1" piece of fresh ginger, finely chopped
1 TSP rice vinegar
1/2 cup sunflower butter

Toppings
Cashews, crushed
Green onions, chopped
Lime wedges 

Directions

For The Sauce
1. Combine all the sauce ingredients into a food processor or blender. Mix until smooth.
2. Add in coconut milk and mix until smooth. Set aside.

For Everything Else
1. Cook the chicken however you prefer. I cooked mine in the oven with salt and pepper. Set aside.
2. Heat coconut oil into a large skillet over medium heat. In a small bowl, whisk together the eggs and then add the 4 TSP coconut aminos. Once oil is melted, pour in the egg mixture, cover, and let cook for 3-4 minutes or until slightly browning on the bottom.
3. Flip egg and let cook for additional 2 minutes or until slightly brown. Set aside to cool and then cut into thin strips. Set aside.
4. Using the same pan, add 2 TSP coconut oil. Once melted add the onion and snap peas. Cook until they are tender, about 8-10 minutes.
5. Once tender, add in the spaghetti squash, chicken, and cooked egg. Cook everything until heated through and then stir in the sauce.
6. Serve topped with cashews, green onions, and lime wedge. Enjoy! 

No comments:

Post a Comment