Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, 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 3-4 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 to the pan. Sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in.
Top your Paleo Pad Thai with any or all of these:
chopped cashews, almonds, or sunflower seeds
a squeeze of lime juice
Place all the ingredients except the coconut milk 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. Store covered in the fridge.
Eat with abandon and joyousness.
Note: The organic Sunbutter contains ONLY roasted sunflowers seeds, so if you’re very committed to avoiding added sugars, go for the organic. The “natural” and “crunchy” versions list dehydrated cane juice among the ingredients, which means it’s got a little added sugar. I found several online sources for organic Sunbutter, if you want to be hard routine about it. Prices range from $5-ish to $9-ish per jar, plus one place you can buy by the case!