I combined and very slightly reworked two recipes. One recipe was the Pad Thai recipe from Everyday Paleo Slow Cooker Recipes and Angies Week of Paleo Recipes.

2 chicken breasts cut into nuggets sized pieces
1 egg - whisked
Half a cup of almond meal
1 zucchini - sliced
1 carrot - sliced
Broccoli cut into small florets
Half a cup of coconut milk
Half a cup of chicken stock
One and a half tbsp nut butter
1 tsp fish sauce
1 tsp minced ginger
1 tsp minced garlic
Half a tsp cayenne pepper
Half a tsp salt
2 spring onions
2 tbsp coconut aminos
1 tbsp lime juice

Chopped macadamia nuts to sprinkle on top

Half a head of cauliflower

2 chicken breasts cut into nuggets sized pieces 1 egg - whisked 1 zucchini - sliced 1 carrot - sliced 1 tsp fish sauce 1 tsp minced ginger 1 tsp minced garlic 2 spring onions 2 tbsp coconut aminos 1 tbsp lime juice

Cut the chicken into nuggets sized pieces.
Dip chicken into the egg and then coat in almond meal.
Fry in a frying pan until the chicken is crispy on the outside.
Set chicken aside.

Cut up the carrot, broccoli and zucchini and cook.

Mix the remaining ingredients (not macadamias) in a bowl and put into the frying pan. Heat the sauce until it is nearly boiling. You may need to whisk it so the nut butter breaks up.

When the sauce is nearly boiling add the chicken, carrots and zucchini to the pan and cook for another 5 minutes or so so the sauce soaks into the chicken a bit. Just before serving add the broccoli.

Cook the head of cauliflower and then whizz in the food processor until it is nearly mashed. When the cauliflower is being wizzed grind in some pepper and salt into the processor.

Serve the cauliflower topped with the reworked pad thai and sprinkle with macadamias.

YUM YUM!!