Chicken Pad Thai

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  • 2 eggs
  • 2 tsp tamari or coconut aminos
  • 3 tsp coconut oil or ghee, divided
  • 1⁄2 white onion skins removed and thinly sliced
  • 1 cup snap peas thinly sliced
  • 1 carrot peeled and julienned
  • 2 cups spaghetti squash noodles (see Spaghetti Squash Noodle recipe)
  • Go-To Chicken sliced (see Go-To Chicken recipe)
  • Spicy Thai Dressing (see Spicy Thai Dressing recipe)
  • 1⁄4 cup sunflower seeds
  • 2 green onions sliced
  • 1 lime quartered
  • Crack and whisk eggs in a small bowl with the tamari or coconut aminos.
  • Heat 2 tsp coconut oil or ghee in a large, deep skillet over medium-high heat. Once hot, pour in the eggs and let cover the bottom of the pan. Reduce the heat to medium and cover with a lid, letting the eggs set, approximately 3 minutes. Slide the egg "pancake" out of the pan and cut into thin strips.
  • Using same pan, add the remaining oil or ghee to the pan. Saute the onion, snap peas and carrots, stirring until just tender, about two minutes. Add the spaghetti squash, chicken and egg to the pan until everything is mixed and heated through.
  • Add the Spicy Thai dressing, sunflower seeds and green onion to the pan and mix until everything is warm and coated. Serve while warm and garnish with a squeeze of lime.