An easy (mostly) raw dish swimming in a flavorful sauce! Using sunflower seed butter and coconut aminos instead of peanuts and soy - this dish is paleo and Whole30 approved.
1/4 cup sunflower seed butter (plain, unsweetened)
1/4 cup freshly squeezed lime juice
1 Tbsp minced fresh ginger or ginger juice
1 garlic clove minced
1 Tbsp coconut aminos
2 tsp toasted sesame oil
Pinch of salt
2 Tbsp water
Pad Thai
2 skinless chicken breasts(optional)
2 zucchinis, spiralized
1 cup shredded carrots*or save time and buy a cole slaw mix which includes cabbage
1 cup thinly sliced cabbage*or save time and buy a cole slaw mix which includes carrots
1/3 cup chopped scallions
1/3 cup toasted sunflower seeds
1/4 cup chopped cilantro
1 red bell pepper, sliced thin
Instructions
Combine all sauce ingredients in a food processor and set aside. Toast the sunflower seeds over a hot non-stick pan for just a couple of minutes while tossing frequently (pay attention so they don't burn!) - Set aside.
Clean two skinless chicken breasts, and bring a large pot of water to boil (enough to cover the chicken). Once boiling, add the chicken and set a timer for 8 minutes. Check with a thermometer to be sure (poultry should be 165f degrees when done). Set chicken aside on a cutting board and with two forks, shred the chicken.
Assemble the Pad Thai salad! Prep all veggies accordingly and toss with the sauce in a large mixing bowl with tongs to coat everything. Add in the chicken and continue tossing.
Serve with toasted sunflower seeds and more cilantro as garnish!