Pad Thai

sauce:
1 clove garlic, minced
1 TBSP sambal oelek (if you do not like hot food reduce to 1 tsp or omit)
1 tablespoon coconut aminos, tamari or soy sauce (not GF)
1/2 teaspoon crushed ginger
1/2 teaspoon rice vinegar
2 tablespoons lime juice (lemon juice will also work)
2 TBSP 100% peanut butter (or other nut butter if preferred)
1/4 cup canned coconut milk (check ingredients for unwanted additives)

pad thai:

2 large eggs
2 teaspoons coconut aminos, tamari or soy sauce (not GF)
2 teaspoons coconut oil
1/2 medium onion, thinly sliced
1 carrot, julienne
1/2 cup broccoli, sliced
1 cup snap peas, thinly sliced lengthwise
2 cups cooked spaghetti squash
6 ounces grilled chicken, sliced

garnish:
chopped toasted cashews or other nuts
green onions, thinly sliced
chopped cilantro and/or parsley
squeeze of lime juice

I think that Sambal Oelek is very hot - my husband will still add Sriracha to this recipe - be wary if you are not used to spicy/hot food.

Place all ingredients in a food processor or blender and pulse until smooth.

Pre-heat a large frying plan on medium heat. Beat eggs and coconut aminos in a small bowl. Melt 1 tsp coconut oil in the pan and pour in egg mixture allowing it to spread like a pancake. Fry for 3 - 4 minutes or until set. Flip and brown the other side. Remove from pan and cut into strips and set aside.

Using the same pan Using the same pan, increase heat to medium-high and add another teaspoon coconut oil. Sauté the onion and garlic. Add carrots and broccoli and fry for a further 3 minutes. Add snap peas and stir-fry until crisp-tender, approx 2 minutes.

Add a few tablespoons of the sauce, and turn the mixture well. At this stage it may be easier to use tongs to toss the mixture rather than stirring.

Add the the spaghetti squash, chicken, egg and the rest of the sauce to the pan and stir-fry until heated through, approx 3 minutes.

Divide into two portions, top with garnishes and serve immediately.

Serving Size: Makes 2 serves