It has been pretty quiet here on the blog, and for that I apologize. I have been busy at the gym and running around enjoying our "almost spring" with Ana. And I really mean that, brrr its cold again. Anywho, today I have a pretty amazing recipe to share with you. I found it on a Paleo blog, and made it late this afternoon. It is a Paleo Pad Thai made with spaghetti squash and it is just yum. Here are some photos and the recipe, enjoy!!
First I made the Sunshine Sauce (found HERE) credit to The Clothes Make the Girl for this!! And the delicious Pad Thai Recipe found HERE!!
Ingredients:
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 (I used jar, but you could use fresh too! )
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (I used almond butter, no sugar added)
dash ground cayenne pepper
1/4 cup coconut milk
Directions:
1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. ( I blended with a fork, and made it pretty creamy)
2. 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.
I set the sauce aside and then I made the spaghetti squash. I split it down the middle, scraped out the seeds , put it in a dish and baked in the oven @375 for about 45 minutes. Then, I cooked all of the chicken, let it cool and cut it into small bite sized pieces. THEN, I made the eggs and followed the recipe. Ok..Here is the Pad Thai Recipe for 2 (I doubled it):
Ingredients:
1 batch Sunshine Sauce (see above)
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 cooked spaghetti squash
6-8 ounces grilled chicken thighs, diced
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 cooked spaghetti squash
6-8 ounces grilled chicken thighs, diced
(I added fresh green beans, scallions, and stir fry veggies (little corns, mushrooms, and sprouts) to add more veggies)
Directions:
1. 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.
2. 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.
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| YUM!!! |
3. 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.
Top your Paleo Pad Thai with any or all of these:
- chopped cashews, almonds, or sunflower seeds
- chopped scallions
- chopped cilantro
- a squeeze of lime juice
I put some fresh scallions and almonds. Ana loved it too (except for the onions), especially the squash!!
Enjoy! Let me know if you make this!!
