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
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
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!
Sunflower Pad Thai (Paleo, Whole30) https://foodbymars.com/sunflower-seed-pad-thai-paleo-whole30/