Chicken Pad Thai- Paleo

Cannot wait to try this one!

Chicken Pad Thai paleo style

Cooking Time: 30-45 min

Serves: 4

Ingredients and Cooking Steps

• 1 medium spaghetti squash
• 1-1.5 lb chicken diced, 1 tbsp coconut oil
• 6 green onion, leave some for garnish
• 2 garlic cloves minced
• 1 cup bean sprouts
• 3/4 cup chopped carrots
• 4 eggs
• 5 tbsp coconut sugar
• 1-tbsp chili garlic sauce, 4-tbsp fish sauce, 2 tbsp coconut, white wine vinegar
• 1.5 tsp crushed red pepper, 1/8 tsp cayenne pepper, juice of half a lime, 4 tbsp crunchy organic almond butter

-Preheat oven to 375. Cut spaghetti squash in half and place face down in a pan. Cooks 45-hour based on the size of the squash, don’t over cook it.
-While squash is cooking place coconut oil in a wok, once heated brown your chicken, 4 green onion and garlic. Remove from pan when chicken is cooked through. Add a little more oil if needed and place carrots and bean sprouts in wok for about 3-5 minutes. Add eggs, they don’t have to be beaten. Once eggs are cooked through add chicken back in and next 8 ingredients.
-Once spaghetti squash is done add desired amount into wok and mix thoroughly.
-Garnish with crushed peanuts or almonds and rest of green onion.