Paleo Chicken Pad Thai
2 pounds of chicken tenderloins
1 large spaghetti squash
apple cider vinegar (or rice vinegar)
juice of 1 lime
heaping scoop of nut butter (i did almond butter)
crushed red pepper flakes
1 onion sliced thin
1 package of mushrooms sliced thin
shitaki noodles (i used miracle noodles. got them at my local health food store)
salt and pepper
Put your spaghetti squash and chicken in the over at the same time. 450 degrees for about 30-35 minutes. For the chicken, but in a baking dish and sprinkle with paprika, salt and pepper, and garlic powder. Spaghetti squash like you normally would.
While that’s cooking make your sauce. In a food processor, throw in the nut butter, 2 tablespoons of coconut aminos, crushed red pepper, splash of AC vinegar, lime juice, sprinkle of cayenne pepper, scoop of minced garlic and finally add some coconut milk. Taste test this for your liking. The more coco milk you add, the thicker it will be.
Slice up your onion and mushrooms and saute in 2 tbsp of coconut oil. While that’s cooking, beat your 2 eggs in a bowl and add a splash of coconut aminos. Scramble in a skillet and add to onions and mushrooms. Cook your shitaki noodles as directed (rinse in collander and boil in salted water).
When your chicken and spaghetti squash are ready, add shitaki noodles, spaghetti squash, and diced chicken to your onion mixture. Finally add your sauce. Top with sesame seeds, crushed cashews, and scallions.