Paleo-ish Pad Thai with Peanut Sauce

Because you should only gain so much while pregnant. Make a big patch for guilt free lunches since you know these after-dinner freezer trips aren't stopping anytime soon.

Paleo-ish Pad Thai with Peanut Sauce

Sauce

• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon soy sauce
• 1/4 teaspoon fresh ginger
• 1/2 teaspoon rice vinegar
• 1/4 cup peanut butter
• 1/4 cup coconut milk

Combine in food processor

Pad Thai:

• coconut oil
• 2 large eggs
• 2 teaspoons soy sauce
• 1/2 medium onion, thinly sliced
• 1 cup snap peas, thinly sliced lengthwise
• 2 cups cooked spaghetti squash
• 8 ounces cooked chicken breast

In a large skillet over medium heat, melt a spoonful of coconut oil. Scramble the eggs and soy sauce. Remove to a bowl.

Increase the heat to medium-high and add another spoonful of coconut oil to the pan. Saute onion and snap peas until they are tender (about 2 minutes).

Add spaghetti squash, chicken, and scrambled eggs to the pan. Stir until it's heated through.

Stir in the peanut sauce until well blended.  Serve hot.