Paleo Pad Thai recipe


This amazing Paleo Pad Thai recipe I found at http://www.theclothesmakethegirl.com/ and I love it. The ingredient quantities listed below are for two servings, so be sure to multiply accordingly. I hope you like it.


Ingredients:
  • 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


Directions:
  • 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.