2tbspfish sauceI use Thai Kitchen, it has a little sugar, but absolutely NO additives. Super clean.
1tbspSriracha
1tsprice wine vinegar
2limes
1 1/2tbspcoconut sugarBig Tree Farms is my go-to brand
For the topping
Fresh cilantro
Chopped peanuts
Red chili pepper
Additional bean sprouts
Instructions
Spiralize the zucchini and yellow squash using a handheld or countertop spiralizer
Dry the "noodles" thoroughly with paper towels or a clean dish towel
Cut the chicken into thin strips and season with salt and pepper
Heat a large nonstick pan with coconut oil and cook chicken on Medium-High heat for 2 minutes on each side
Cover and cook on Low for 10 minutes (until chicken is no longer pink)
Once the chicken is done, transfer the chicken to a bowl (or glass dish if you are prepping the chicken ahead of time) and drain the juice from the pan
Gradually add the rest of the sauce ingredients (fish sauce, rice wine vinegar, Sriracha, juice from 2 limes, and coconut sugar) and simmer together for a 4-5 minutes
Reduce heat to Low
Add squash "noodles" to the sauce mixture and combine thoroughly; cover and cook for 4-5 minutes to incorporate the flavor into the squash
Uncover and stir in cooked chicken; clear a space to add the whisked eggs to the pan
Cook the eggs for a few seconds, then mix with the chicken and squash noodles
Mix in bean sprouts
Stir all ingredients together for a couple minutes
To serve, use tongs to dish out the squash "noodles" and chicken into bowls
Top with fresh cilantro, chopped peanuts, additional bean sprouts, and red chili pepper flakes (if you like it a little spicier)