AIP Pad Thai

enjoy hot or cold, in a bowl or wrapped in a lettuce leaf or jicama tortilla.

 

Ingredients

  • 1-2 tbsp of avocado or coconut oil

  • 2 cloves garlic, minced

  • 1 bag broccoli slaw (I got mine from Trader Joe’s)

  • 1 bag shredded cabbage (again, Trader Joe’s- theirs comes with carrots too which is a nice addition.)

  • 4 cooked chicken breasts, cut into thin strips

  • 2 small or 1 medium cooked spaghetti squash

  • 2-3 green onions, finely chopped

  • ½ cup fresh cilantro, roughly chopped

Sauce:

  • 6 Tbsp Coconut Aminos

  • 1 Tbsp fish sauce

  • 4 Tbsp fresh lime juice

  • 1 ½ tsp Coconut Vinegar

  • ¾ tsp ground ginger

  • Combine sauce ingredients into jar with secure lid and shake till well combined.

 

Instructions

  1. Add oil and garlic to large pan over medium heat. Cook until fragrant.

  2. Add broccoli slaw and shredded cabbage and cook until slightly tender.

  3. Add spaghetti squash and chicken and stir until combined and warmed through (*skip this step if the squash and chicken are freshly cook and don’t need warming.)

  4. Transfer to a large serving dish, add chicken and squash if not already added, pour sauce over top and stir.

  5. Top with green onions and cilantro, and a squeeze of lime if you have any leftover!

  Store leftovers in the fridge for 2-3 days. Great made in advance!