Ok. So this really has nothing to do with Pad Thai. But if we called it "spirilized veggies with chicken and almond sauce" would you have even clicked? Whatever you call it, this dish had tasters at the Treefort soooo happy. We're a week into our Whole30 and this warming, savory dish hit us just right. It takes a little prep, but it's well worth it!

Serves 4 

What you need

For the Meat:
3 medium zucchini
12 ounces shredded broccoli slaw or carrots (look for bagged for ease)
1 bunch scallions, white and green separated, thinly sliced crosswise
1 inch piece fresh ginger, peeled chopped
1 ½ pounds boneless skinless chicken thighs, cut into strips crosswise
coarse salt and ground pepper
2 large eggs
3 tablespoons Tessemae’s Lemon Garlic
1/3 cup cashews, toasted and chopped
2 whole limes for serving
 
For the Sauce:
1 cup coconut milk
1/2 cup Justin’s Classic Almond Butter
2 tablespoons Tessemae’s Slow Roasted Garlic
1 tablespoon chili sauce or sriracha (see tip at bottom)
1/2 teaspoon fish sauce
1 tablespoon freshly squeezed lime juice

What to do

Get all the ingredients prepared and ready before you start cooking:

1. Spirlize or julienne the zucchini. Toss with the broccoli slaw, scallion whites, and ginger in a large bowl.
2. Beat the eggs in a small bowl.
3. Slice the chicken (use kitchen shears!) and season with salt and pepper in a medium bowl.
4. Place the sauce ingredients in a small bowl and whisk to combine.
5. Now, start cooking! Heat 1 tablespoon Lemon Garlic in a very large nonstick skillet over medium high. Add half of the chicken to the pan and cook tossing, until browned and cooled through, about 5 minutes. Transfer to a plate and cover with foil. Repeat with remaining chicken and more Lemon Garlic.
6. Crack the eggs into the pan and quickly stir to scramble. Add to the plate with the chicken and cover.
7. Add another tablespoon Lemon Garlic to the skillet. Zucchini, slaw, scallion, and ginger ans season with salt and pepper. (Skillet will be very full!) Cook, tossing gently, until wilted, about 3 minutes.
8. Push veggies to the sides of the pan and add the sauce to the middle. Fold sauce into the veggies, then fold in the chicken and eggs until heated through.
9. Serve with cashews, lime wedges, and extra Chili Sauce on the side.
   
    Tip: If making this as part of a Whole 30, be sure to read the label of the chili sauce as it often has sugar. We found this one, which does not.