This is a healthy twist on an all-time favorite- Pad Thai. Traditional pad thai is laden with sugar and carbs. This is a guilt-free version that the whole family will enjoy (not spicy so it’s kid-friendly!) Enjoy!

Ingredients

• 4 medium zucchinis, spiralized (time saver- buy Trader Joe’s frozen spiralized zucchini noodles)
• 1 lb chicken breast, diced
• 2 tbsp coconut oil
• 1 red pepper, diced
• 1/2 cup red cabbage, shredded
• 3 eggs
• 1/4 cup chopped green onion (as garnish)
• 1/2 cup cilantro (as garnish)
• 1/2 cup chopped cashews (as garnish)
• Salt and pepper

For the sauce:

• 1/2 cup almond butter
• 1/3 cup coconut milk
• 3 tbsp honey or maple syrup
• 3 tbsp coconut aminos (or tamari)
• 2 cloves garlic
• 1 tsp minced ginger
• Juice of 1/2 lime
• 1 tbsp apple cider vinegar

Instructions:

1. In a large skillet, heat 1 tbsp coconut oil and then add diced chicken. Season with salt and pepper. Cook for 7-10 minutes, stirring frequently until the chicken is cooked through. Transfer chicken to a large bowl and set aside.

2. Add in the other tbsp coconut oil to the skillet and let it melt. Add the bell peppers and shredded cabbage. Saute for 2-3 minutes. Whisk the eggs together, and add them to the pan. Cook for another 3 minutes or until eggs are cooked through.

3. Transfer egg and veggie mixture to the large bowl with the chicken.

4. Saute the zucchini noodles in the skillet for 3-5 minutes or until soft. Drain excess liquid from zucchini noodles and discard liquid. Add zucchini noodles to the large bowl. Mix well.

5. To make sauce: Add all of the sauce ingredients to a food processor or blender. Process or blend on high for 2 minutes. Add water if sauce is you need to thin out the sauce a bit.

6. Pour sauce over the chicken and vegetables. Toss everything together well.

7. Garnish with cilantro, chopped cashews and green onion.