Pad Thai

My version is adapted from a recipe posted at Health-Bent. I toned down the heat for the children by doubling the "noodles" and meat, while keeping the sauce the same. The recipe serves four people as a main dish, accompanied tonight by shredded savory sweet potatoes and an impromptu vegetable soup.

Ingredients
4 zucchinis
1 onion, diced
4 cloves garlic, minced
2 Tbsp. fresh ginger, grated
4-5 boneless chicken thighs (~2-3 lbs)
1/4 c. coconut oil (or other traditional fat)
1 Tbsp. apple cider vinegar
3 Tbsp. almond butter
1 Tbsp. chili-pepper water (or chili garlic sauce)
1 Tbsp. fish sauce
1 lime, juiced
Sliced green onions (optional garnish)
Garlic salt and black pepper

Directions

• Prepare zucchini "noodles" in advance by slicing with a spiral slicer, mandoline, or use a knife to slice the zucchini as thinly as you can (lengthwise). Then slice them into thin strips, similar to fettuccine and set aside. Chop the onion, mince garlic, and peel/grate ginger; combine and set aside. Measure out the following wet ingredients, combine, and set aside: vinegar, almond butter, chili-pepper water, fish sauce, and lime juice.
• Melt fat in a large saute pan over medium-high heat. Season chicken with garlic salt and black pepper. Add to pan and sear skin side down (if skin is present) until you get a nice, crispy crust, about 8 minutes. Flip it over and sear on the other side, about another 7 minutes. Remove the chicken from the pan, let it rest and drain the rendered fat from the pan, until you have about 1/2 c. left in the pan. 
• In the reserved fat, saute the onion, garlic and ginger, until soft. Add the wet ingredient mixture and stir to combine. Add the zucchini noodles to the saute pan and toss to coat with the sauce. Cook for about 10 minutes, until zucchini has an "al dente" texture.
• While zucchini is cooking, slice chicken thinly. Serve zucchini, topped with slices of chicken and garnished with sliced green onions if desired.