PALEO CHICKEN PAD THAI

Paleo Chicken Pad Thai joins butternut squash noodles, huge amounts of vegetables for surface and season, and is showered with the most delectable rich lime almond spread sauce! This child agreeable variety isn't zesty, yet brimming with flavor. You'll adore this for a simple and solid weeknight supper!

I am presently fixated on butternut squash noodles. They have this rich nutty surface that is WAY superior to pasta noodles. So how frequently did I make them this week? Goodness I'm happy you inquired! Only multiple times. Furthermore, this week, I have them on my rundown to make something like 5 more.

I'm getting somewhat off subject. Paleo Chicken Pad Thai was brought into the world after my children requested what they call "nutty spread pasta" for supper. It has the most delectable Thai nut sauce and is served over pasta with chicken and vegetables. Since we never appear to have nutty spread in the house any longer, I made an almond margarine sauce. I switched it up a bit from my typical sauce, including some lime and making it rich with some flax milk (any dairy free milk will work). What's more, the outcome from my official taste analyzers?

AWESOMESAUCE!!! Their statement, not mine. I had the capacity to get them to attempt some butternut squash noodles with a blend of customary pasta. I likewise switched up the vegetables a bit and included some purple cabbage. Because the purple was so beautiful. To make things actually simple, I prepared the chicken and the noodles on a similar skillet while I made the sauce. Sparing time and dishes, to make this supper prepared in under 30 minutes!

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Ingredients
For the Pad Thai:

1 lb chicken breast or tenders*
2 butternut squash bulbs
2 tbsp avocado or olive oil
1 red bell pepper chopped and de-seeded
2 carrots chopped or julienned
2 eggs
1/2 cup chopped red cabbage
1/4 cup chopped green onion
1/2 cup chopped almonds or cashews
1/4 chopped fresh cilantro optional
Salt and pepper to taste

For the sauce:

1/2 cup almond butter
1/3 cup cashew milk or your favorite dairy-free milk
3 tbsp raw honey
1 tbsp toasted sesame oil
2 tbsp coconut aminos or soy sauce
2 cloves garlic crushed
1 tsp minced ginger
1 tbsp apple cider vinegar
Juice of 1/2 lime

Instructions

Begin by heating your oven to 375 degrees. Line a baking sheet with foil and set aside.
Salt and pepper your chicken breasts (make sure they are roughly around the same size for even cooking). Place on the baking sheet.
Now prepare your butternut squash. Remove the bulbous end of the squash (you can't spiralize this end because of the seeds). Now peel the skin off the narrow end that you are going to spiralize. It's easier to cut this part in half. Spiralize the sized/shape noodles you like. Once noodles are made, drizzle with a tbsp of oil, add to the sheet pan. Salt and pepper both the chicken and the noodles. Place in the oven and bake for 20-25 minutes, or until chicken is cooked all the way.
Meanwhile make the sauce: in a blender or food processor, pulse together almond butter, honey, sesame oil, coconut aminos, garlic, lime, vinegar, and ginger. While motor is running, pour in cashew milk. Continue to pulse until sauce is creamy and well combined.
Heat up skillet to medium heat. Spray with non-stick or use avocado oil. Saute carrots and bell pepper for 2-3 minutes. Whisk together eggs, and add them to the pan. Continue to cook another 2-3 minutes or until eggs are scrambled. Set aside.
Remove chicken and butternut squash noodles from the oven. Cut chicken into small pieces. Toss chicken and noodles into a large bowl. Now add in eggs and carrot/pepper mixture. Add in cabbage, cilantro, and cashews or almonds. Continue to toss and pour the sauce on top of the mixture (you may not want to use the entire sauce). Mix around until well combine.
Season with salt and pepper to taste. Serve!

Recipe Notes
*Chicken breast tenders are preferred since they will cook evenly. If you have just chicken breast, cut them into even strips.

For more detail : bit.ly/2RjzF2K

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