Almond Pad Thai

Makes 2 Servings

Ingredients:

• 1 tbsp oil (coconut or avocado)

• 2 cups broccoli florets

• 2 cups thinly sliced or shredded carrots

• 1 cup snap peas

• 1 red pepper thinly sliced

• 6 tbsp coconut aminos

• 3 tbsp smooth, runny almond butter

• Large pinch of red pepper flakes

• 1 tbsp rice vinegar

• 1 lime, juiced

• 2 garlic cloves, minced

• 1 package Shirataki noodles (prepare according to package)

• 1 rotisserie chicken, shredded

• Sliced green onion, raw chopped cashews, sesame seeds and cilantro for garnish

• Sriracha or Huy Fong Chili Garlic Sauce as optional topping

In a skillet over med-high heat, warm up your oil of choice.  Add the broccoli, carrots, snap peas and red pepper and saute until tender – about 7-8 minutes. Meanwhile, whisk together the coconut aminos, almond butter, red pepper flakes, rice vinegar, lime juice and minced garlic in a small bowl. Prepare Shirataki noodles according to package and add them to the skillet with the veggies along with the sauce and shredded chicken. Let it all simmer until warmed through and combined, about 5 minutes. Garnish with green onion, cashews, sesame seeds and cilantro if desired.  Optional to top with some sriracha or chili garlic sauce for additional heat.