"...what a person accomplishes in life is directly correlated with the people around them." - John Berardi

Wednesday, November 19, 2014

Chicken Pad Thai

Well... our sweet little girl is full-term and could come any time now! I've had a really small tummy with this pregnancy, so we've decided that she'll (hopefully) be our snuggler, since she seems to like to stay in a tight little bundle :)

Anyway, I was in the mood for something savory and wonderful tonight and this is the recipe that came to mind. I haven't made this one in a while but I'm glad I did! Melissa Joulwan has tons of killer recipes. You can find the original recipe on her blog The Clothes Make the Girl. Of course you're getting my version (and less beautiful pic) since I didn't have all the exact veggies on hand. She had some great alternatives listed in her book version of the recipe (Well Fed) though that worked great!

I do have to make another shout out for my veggie spiralizer! Zucchini noodles are amazing. You really don't miss regular noodles at all because they work sooo well and you're deliciously squeezing in more vegetables into your day!

This recipe does take a few steps to make but it's totally worth it!

Pad Thai

Serves 2

1 batch Sunshine Sauce
2 large eggs
2 teaspoons coconut aminos
2 teaspoons plus 1 teaspoon coconut oil
1/2 medium onion, thinly sliced (about 1/2 cup)
1 cup broccoli slaw or snow peas sliced thinly length wise
2 cups zucchini noodles or cooked spaghetti squash
6-8 ounces grilled chicken thighs, diced

Garnish Ideas
Chopped toasted cashews or almonds
Sunflower seeds
Sliced scallions
Minced cilantro
Squeeze of lime juice

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 zucchini noodles, 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. Sprinkle with garnishes, and dig in.