Paleo/W30 Recipe - Paleo Pad Thai and Sunshine Sauce

I have to say, this recipe was pretty dang close to the real thing and was REALLY good!  Below is the recipe as stated in the Whole 30 success guide.  I made the following changes:

I used 4 chicken breasts instead of 2.  Rather than measure out the spaghetti squash I just used a whole squash.  I also don't like peas and neither does Matt so instead I added green onions in place of the peas.  I topped the dish with fresh cilantro and slivered almonds.  It ended up giving us about 4 servings.  The sauce didn't needed to be changed, was more than enough to give everything great flavor. SO GOOD!!

I would recommend cooking the squash ahead of time to save time.  

Ingredients for Pad Thai:

• Grilled chicken thigh or breast, diced (portioned for two).
• 2 cups cooked spaghetti squash
• 1 cup snap peas, slivered
• 1/2 onion, sliced thin
• 2 eggs
• 1 TBSP coconut aminos (I found it at Whole Foods)
• Cooking fat of choice (I used coconut oil)
• 2 batches of Sunshine Sauce (recipe at the bottom!)

Directions:
Heat some cooking fat in a pan over medium heat.  Saute the onion and snap peas until crispy-tender, not too long.  Then set aside.

Heat a little more cooking fat in the pan.  Mix the raw eggs with the coconut aminos.  Pour in the egg and let spread out into a pancake.  Cook the eggs in a flat sheet until they are set and beginning to brown, then flip to lightly brown the other side.  Cut the eggs into strips and set aside.

Heat a little more fat in the pan.  Add the spaghetti squash, snap peas/onions, eggs and chicken.  Stir fry until heated through.  Add the Sunshine Sauce and stir fry until everything is well blended and hot.

Top with any or all of these:

• Chopped Cashews, almonds or sunflower seeds
• Chopped scallions
• Chopped cilantro
• A squeeze of lime juice

Sunshine Sauce Recipe
Double the recipe below for the Pad Thai and DO NOT USE THE WATER.

Ingredients:

• 2 TBSP organic Sunbutter (if you are doing Whole30, be careful only the Organic Sunbutter brand doesn't have added sugar etc, I made this mistake so will have to be more careful next time!)
• 2 TBSP lime juice
• 1/2 clove garlic, crushed
• 1/2 teaspoon chili-garlic paste
• 1 tsp coconut aminos
• 2 tsp coconut milk
• Dried or fresh ginger, to taste
• 2 TBSP water, as needed

Directions
Blend all ingredients (except water) in a food processor or blender.  If desired, add water slowly until the sauce reaches your desired thickness.  Eat.

** I just used a fork to blend in a bowl and it worked just fine!