Chicken Pad Thai Paleo Style


Peanut sauce-
Juice of 2 limes
2 cloves garlic
1 T Siracha garlic chili sauce
1 inch ginger, peeled
1 T rice vinegar
1/4 cup almond butter
1/4 cup coconut milk
1 T soy sauce or Braggs aminos
*Place all of the above in food processor and blend well.

1 spaghetti squash, cut in half and remove inside seeds.  Place flesh side down inside a 9*11 pan with 1/4 inch of water and cook at 350 for 45-60 minutes.


1/2 red onion, diced
1 cup shredded carrots
1 cup assorted mushrooms
1 cup peapods
1 cup bean sprouts

Chicken or shrimp
1 scrambled egg

Green onion

Stir fry chicken in wok with EVOO until cooked through.  Add in veggies and cook for 3-5 minutes.  Add one egg and scramble in center of wok.  Add cooked squash (I only used half.) and sauce and let cook for 5 more minutes.

Serve warm and top with green onions, jalapeno, and cilantro.


*Original recipe found here


About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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