SO GOOD! Zucchini Pad Thai

Hello, LiveFitters! This is a great recipe – easy too if you make the Sunshine Sauce ahead. Make a double batch of the sauce – you’ll use it as a veggie dip too!



  • 1 batch Sunshine Sauce
  • 2 large eggs
  • 2 teaspoons coconut aminos
  • 2 teaspoons coconut oil
  • 1/2 medium onion, thinly sliced (about 1/2 cup)
  • 1-cup carrots, julienned (or buy the shoestring cut from the store, way easier)
  • 2 cloves garlic, sliced thin
  • 1 cup snap peas, thinly sliced lengthwise
  • 3 medium zucchinis, spiralized
  • 6-8 ounces cooked chicken thighs, diced


  • sliced scallions
  • minced cilantro
  • squeeze of lime juice
  • chopped toasted cashews or almonds
  • sunflower seeds

How to:

  1. Add 1 tsp coconut oil to a large, deep-sided skillet, turn to medium low. While the oil is melting, crack the eggs into a small bowl, and scramble with the coconut aminos.
  2. When oil is melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom.
  3. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife.
  4. Using the same pan, increase heat to medium-high and add 1-teaspoon coconut oil to the pan. Sauté the onion, garlic, carrots and snap peas, stirring until they’re crisp-tender, about 3 minutes. Add the zucchini, chicken, and cooked egg to the pan and stir until heated through, about 3 minutes.
  5. Add the half of the Sunshine Sauce to the pan and stir-fry until everything is well blended and hot. You can add more but you may not need to.



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