Ingredients: |
Ingredients: 1 Batch of Sunshine Sauce
2 Large Eggs
2 tsp Coconut Aminos (Worcestershire sauce)
2 tsp, plus 1 tsp Coconut Oil
½ Medium Onion, thinly sliced (about ½ cup)
1 cup Snap Peas, thinly sliced lengthwise
2 cups Cooked Spaghetti Squash
6-8 ounces Grilled Chicken Thighs, diced
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Directions: |
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 mins. Add 2 tsp coconut oil into the skillet, and add the scrambled eggs, let them spread like a pancake, making it very thin. Reduce the heat to medium and cover with lid, letting the eggs cook until they're set and begin to brown on the bottom; about 3-4 mins. Flip and lightly brown the other side. Remove the eggs from pan and cut them into strips, then again to make squares, with a sharp knife.
2. Using the same pan, increase the heat to medium-high and add 1 tsp coconut oil to the pan. Saute the onions and snap peas, stirring with a wooden spoon, until they're crisp-tender, about 2 mins. Add the spaghetti squash, chicken, and cooked eggs to the pan and, stirring with a wooden spoon, cook until heated through, about 3 mins.
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 it.
Top with any or all of these:
~Chopped cashew, almonds, sunflower seeds
~Chopped scallions
~Chopped cilantro
~A squeeze of lime juice |
This recipe for Paleo Pad Thai is from