Recipe Name Paleo Pad Thai Submitted by FitorQuit Recipe Description Paleo friendly Quantity 1 Quantity Unit 1 Prep Time (minutes) 15 Cook Time (minutes) 15 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 2 tablespoons Lime juice 1 cloves garlic minced 1/2 teaspoon Red pepper, flakes 1/4 teaspoon ginger, ground 1/2 teaspoon rice vinegar 4 tablespoons sunflower seed butter 1/4 cup coconut milk, canned 2 large egg 3 teaspoons coconut oil 1/2 cup, sliced sliced very thinly 1 cup, chopped sugar snap peas 1/2 pound, raw Chicken thighs, meat only Steps Sequence Step 1 Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife. 2 Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes. 3 Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in.