Paleo Pad Thai With Sunshine Sauce Recipe 465

Steps:

• PAD THAI: In a small bowl, use a fork to scramble the eggs with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil 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 to 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. Saute the onion and snap peas until they're crisp-tender, about 2 minutes. Add the spaghetti squash, tofu, and cooked egg to the pan and cook until heated through, stirring often, about 3 minutes. SUNSHINE SAUCE: While the veggies are cooking, place lime juice, garlic, coconut amigos, ginger, vinegar, nut butter, and cayenne 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. When the veggies have cooked, add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Sprinkle each serving with desired garnishes.

Steps:

• Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
• Drain rice noodles and set aside.
• Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
• Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
• Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
• Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
• Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
• Remove the wok from heat and pour the sauce over vegetables and rice noodles.
• Toss to fully coat the vegetables and rice noodles with sauce.
• Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.