Nutritional Wisdom with Carly Pollack

Chicken Pad Thai

Well Fed

Chicken Pad Thai

Chicken Pad Thai with Sunshine Sauce

1/2 lb boneless, skinless chicken thighs
2 eggs
2 tbsp coconut aminos
2 tsp coconut oil
1 tsp coconut oil
1/2 medium onion, thinly sliced
1 cup snap peas, sliced lengthwise
1 small spaghetti squash
sea salt, to taste
black pepper, to taste
1 batch Sunshine Sauce (see
1/4 cup cashews, chopped
1 tbsp sunflower seeds
1 scallion, chopped
2 tbsp cilantro, chopped
2 slices lime

Preheat oven to 375 degrees. Cut the spaghetti squash in half and remove the seeds. Fil a baking dish with ½ inch of water and place the spaghetti squash cut side down into the dish. Bake for 45 to 50 minutes or until spaghetti squash is fork tender. Season the chicken thighs with sea salt and pepper and roast until cooked through, 35 to 40 minutes. Crack the egg in a small bowl, and use a fork to scramble it with the coconut aminos. Heat a skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it's melted, pour in the egg and let it spread like a pancake. Reduce the heat to medium and cover with a lid, letting the egg cook until it is set and beginning to brown on the bottom, about 3 to 4 minutes. Flip and lightly brown the other side. Remove the egg 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. Saute' the onion and snap peas, stirring with a wooden spoon, until they're crisp-tender, about 2 minutes. Add the cooked spaghetti squash, chicken thighs, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes. Add the Sunshine Sauce (1/4 cup at a time) to the pan and stir-fry until everything is well-blended and hot. Divide among 2 plates, sprinkle with garnishes, and dig in.

2 Servings