PALEO CHICKEN PAD THAI #paleo #whole30 #chicken #keto #food

Paleo Chicken Pad Thai consolidates butternut squash noodles, huge amounts of vegetables for surface and season, and is sprinkled with the most flavorful smooth lime almond margarine sauce! This child cordial variety isn't hot, however loaded with flavor. You'll cherish this for a simple and sound weeknight supper!

I am currently fixated on butternut squash noodles. They have this smooth nutty surface that is WAY superior to pasta noodles.

So how often did I make them this week? Gracious I'm happy you inquired! Only multiple times. What's more, this week, I have them on my rundown to make no less than 5 more.

I'm getting somewhat off point. 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 flavorful Thai nut sauce and is served over pasta with chicken and vegetables.

Also try our recipe : Caramelized Onion Apple Sausage Stuffed Acorn Squash #apple #recipe #healthy #diet #food

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 :

1. Begin by heating your oven to 375 degrees. Line a baking sheet with foil and set aside. To use the stovetop variation, see the notes section below. 
2. Salt and pepper your chicken breasts (make sure they are roughly around the same size for even cooking). Place on the baking sheet.
3. 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.(note that thicker noodles require at least 20-25 minutes, thinner noodles might be done faster). 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.
4. 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.
5. 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.
6. 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.
7. Season with salt and pepper to taste. Serve!

Source : bit.ly/2vtHnuJ

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