I don’t know about you, but sometimes I just can’t resist the creamy deliciousness of a steaming bowl of Pad Thai noodles with chicken and peanut sauce.
But Pad Thai has a reputation for being high in calories, and Paleo dieters know that peanuts and noodles are a no-no, so I when I made this recipe with spaghetti squash and Sunbutter, I was hooked!
I would definitely suggest making this with grilled chicken only. I used roasted chicken breast and I feel it would have been better with that grilled chicken flavor.
You can garnish the Pad Thai with nuts or seeds of your choice, scallions, cilantro or lime.
Source: Well Fed
INGREDIENTS FOR THE 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 seed butter (I like Sunbutter; no sugar added)
• dash ground cayenne pepper (optional)
• 1/4 cup canned coconut milk
DIRECTIONS FOR SAUCE:
Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge. (You could also put all the ingredients in a Ball jar and use a stick blender).
INGREDIENTS FOR PAD THAI:
• 1 batch Sunshine Sauce
• 2 large eggs
• 2 teaspoons coconut aminos or homemade substitute
• 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 cooked spaghetti squash
• 6-8 ounces grilled chicken thighs, diced
• Crack the eggs into a small bowl, and use a fork to scramble 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 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 heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté 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.
• Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in.