Pad Thai
Modified from The Clothes Make

1batch of sunshine sauce
2large eggs
2teaspoons coconut aminos (sub w/gf soy sauce if necessary)
2teaspoons plus 1 teaspoon coconut oil
1cupsnap peas, thinly sliced lengthwise
8oz sliced mushrooms
2cupscooked spaghetti squash, or spiral sliced zucchini

6-8 ounces shrimp or chicken
Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s 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, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife.
Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté the mushrooms and snap peas, stirring with a wooden spoon, until done. Add the spaghetti squash, chicken or shrimp, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.
Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes, and dig in.
Sunshine Sauce:
2tablespoons lime juice
1clove garlic, minced (about 1 teaspoon)
1/2teaspoon crushed red pepper flakes
1tablespoon coconut aminos (or gf soy sauce)
1/4teaspoon powdered ginger
1/2teaspoon rice vinegar
1/4cupsunflower seed butter (or coconut butter)

dash ground cayenne pepper (optional)
1/4cupcoconut milk

Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge.