Step 1

Preheat oven to 350 F and oil a medium casserole dish. Set aside.

Step 2

Clean your chicken then dice your chicken meat into small slices/cubes. Set aside.

Step 3

Slice veggies and spiralize your zucchini. If you don’t have a spiralizer, just cut julienne style. I use this spiralizer . Make sure to pat your zucchini noodles extra dry with a towel. To remove excess water. Place zucchini noodles (zoodles) at the bottom of the casserole dish and set aside.

Step 4

Next Mix your stir fry sauce. Whisk together the fish sauce, chili sauce, ginger, tamari + sugar (to equal the dark soy sauce), lime, pinch of pepper. Taste and adjust with more tamari/sugar if needed. For Paleo option, use palm sugar or molasses.

Step 5

Place meat, garlic, onion, oil in skillet or large pan. Sauté 5 minutes.

Step 6

Add your stir fry veggie mix, sliced red pepper, sauce, and 2-3 tbsp tapioca starch. Stir fry 10-15 minutes until chicken no long pink (but not overcooked) and starch is mixed well with the meat/vegetables.

Step 7

Add the Chicken stir fry with sauce on top of zoodles in the casserole dish; evenly.

Step 8

Next whisk your eggs and coconut milk. Pour over casserole dish.

Step 9

Bake 25-30 minutes or until the edges are golden brown and the egg mix is cooked through.

Step 10

Remove from oven and garnish with Thai basil and optional sliced Thai peppers.

Step 11

Salt/pepper to taste. Sesame seeds to sprinkle over top, if desired.