2 servings

1 medium-size zucchini
2 tbsp coconut aminos
1 tbsp stevia or to taste
1 tsp chili sauce or to taste
1 tbsp peanut butter
1 tbsp sesame oil
1 tbsp white vinegar
3 tbsp lemon juice or to taste
1 tbsp coconut oil
2 cloves garlic minced
1 cup bell pepper in stripes
200 g diced chicken breast or shrimp
2 eggs lightly beaten
3 green onions finely sliced

To prepare the zucchini spaghetti: Use a julienne peeler or mandoline to slice/peel the zucchini into noodles. Boil the noodles in water for 2 minutes until tender, do not overcook. Use a colander to strain. Set aside.

For the pad thai: Whisk together in a small bowl coconut aminos, stevia, chili sauce, peanut butter, sesame oil, vinegar and lemon juice.

Heat up oil in a large skillet over medium heat. Add in garlic and sautée until it just starts to brown. Add in bell pepper and chicken and cook for 10 minutes or until cooked through. Transfer to a bowl.

Pour in the lightly beaten eggs to the skillet and continue to cook, stirring them to scramble, until solid but still moist and tender.

Pour in the prepared sauce and chicken, and mix until combined. Add in zucchini noodles, tossing to coat in the sauce and continue to cook for 2-3 minutes.

Garnish with green onions. Serve immediately.

Per serving
Cal: 410.7            P: 42.9             F: 27.1             Cb: 15.9