Day 24 of Whole30 Days - Pad Thai

Hi everyone!  This recipe comes from the book Well Fed: Paleo Recipes for People who Love to Eat. Enjoy! 

(Note, I have put links to sunshine sauce and roasted spaghetti squash.  You'll definitely want to do that in advance.)

Ingredients 

• 1 bath of Sunshine Sauce
• 2 large eggs 
• 2 tsp of coconut aminos
• 2 tsp + 1 tsp coconut oil
• 1/2 medium onion, thinly sliced (about 1/2 cup) 
• 1 cup snap peas, thinly sliced lengthwise
• 2 cups Roasted Spaghetti Squash
• 6-8 ounces Grilled Chicken Thighs, diced

Optional Garnishes 

• Chopped toasted cashews or almonds
• Sunflower seeds 
• Sliced scallions 
• Minced cilantro 
• A squeeze of lime juice

Directions: 

• Scramble eggs in a small bowl with the coconut aminos.  
• Heat a large skillet over medium-high heat.  Add 2 tsp of coconut oil to the skillet and when it's melted, pour in eggs and let them spread out like a pancake.  Reduce heat to medium and cover, letting egg cook until beginning to brown on bottom, 3-4 minutes.
• Flip and lightly brown other side.  Remove egg from pan and cut into lengthwise steps. 
• Using the same pan, increase heat back to med/high and add 1 tsp coconut oil.  Sauté the onion and snap peas, stirring with wooden spoon, until they are crisp-tender, about 2 minutes.  Add spaghetti squash, chicken and cooked egg to the pan and, stirring with 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 hit.  

Enjoy!