Paleo Pad Thai

March 2, 2017
Paleo Pad Thai


March 2, 2017

This recipe was shared by one of the Whole Life Challenge participants. It hardly feels like a sacrifice when you are sitting down to meals like this. This one comes courtesy of Melissa Joulwan's Well Fed blog. We have to triple this recipe at my house. I found prep time to be longer as I had to make the sunshine sauce and did not have cooked chicken or spaghetti squash ready to go. Still, it is well worth the effort.


Serves 2 | Prep 15 minutes | Cook 5 minutes

  • 1 batch Sunshine Sauce (recipe included below or click link)
  •  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 snap peas, thinly sliced lengthwise
  • 2 cups cooked spaghetti squash
  • 6-8 ounces cooked chicken, diced


  • chopped toasted cashews or almonds
  • sunflower seeds
  • sliced scallions
  • minced cilantro
  • squeeze of lime juice


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 oilto 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.

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 spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.

Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in.


  • 2 tablespoons lime juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon coconut aminos 
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup sunflower seed butter (I like Sunbutter; Buy the organic variety with no sugar added)
  • dash ground cayenne pepper (optional)
  • 1/4 cup canned coconut milk (only added ingredients should be water and guar gum)

Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge. (You could also put all the ingredients in a Ball jar and use a stick blender.

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