Chicken Pad Thai with Sunshine Sauce
1/2 lb boneless, skinless chicken thighs
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
1/4 cup cashews, chopped
1 tbsp sunflower seeds
1 scallion, chopped
2 tbsp cilantro, chopped
2 slices lime
1 batch Sunshine Sauce
For the Sunshine Sauce
2 tbsp lime juice
1 clove garlic, minced
1/2 tsp red pepper flakes
1 tbsp coconut aminos
1/4 tsp powdered ginger
1/2 tsp rice vinegar
1/4 cup sunflower seed butter
dash ground cayenne pepper (optional)
1/4 cup canned coconut milk
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.
Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended or in a bowl using a hand blender. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth.
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