Paleo Pad Thai with Spaghetti Squash

I made this recipe the other night and it was so yummy! I have never made spaghetti squash before but I saw one at the grocery store the other day and couldn’t resist picking it up to try. I decided to make some Pad Thai with it since I had made Pad Thai before but I used spirilized butternut squash and zucchini. I wanted to try it with the spaghetti squash to see how it compared and let me tell you… it was so delicious! I could have just eaten the spaghetti squash on its own!

I make this Paleo Pad Thai every once in a while and it’s probably one of my husband’s favorite dishes I make. He could probably eat his weight in it. For those who have not had Pad Thai before, it’s usually a slightly sweet peanut sauce over rice noodles with egg and veggies in it. I know I can never make it as good as any Thai restaurant can but I have set out to find a good Pad Thai recipe that complies with the Paleo diet. 

Hope you enjoy!

Ingredients – 

  • 1 spaghetti squash
  • 3-4 Tbsp olive oil (separated)
  • 1 lb. Chicken breasts or tenderloins
  • 2 tsp Ground Ginger
  • 1 tsp Red Pepper Flakes (optional)
  • 2-3 large bell peppers (your color choice)
  • 1-2 large carrots, julienned
  • Red cabbage, chopped
  • Sliced/crushed almonds
  • Cilantro
  • Lime slices for garnish
  • Salt and pepper

For the sauce:

  • 1 can coconut milk
  • 2/3 cup almond butter
  • 1 large garlic clove, finely chopped
  • 2 tsp sesame oil
  • 2 tsp red curry paste (optional)
  • 2 Tbsp fish sauce (or soy sauce or Tamari if gluten-free)
  • 1/4 cup coconut sugar
  • 1/4 cup water
  • 2 Tbsp apple cider vinegar

Directions – 

  1. Preheat your oven to 350° F. Cut your spaghetti squash down the middle and scrape out all seeds. Drizzle the inside with 2 Tbsp of olive oil covering the entire squash. Sprinkle with salt then place the squash pieces, cut side down on a baking sheet and cook for 60 minutes. Let it cool for 10 min before shredding squash when done. 
  2. While squash is cooking, combine ground ginger, red pepper flakes and 1 tsp of salt and pepper in a bowl and coat both sides of the chicken. Add 2 Tbsp olive oil to a skillet over medium-high heat and cook chicken thoroughly, approx. 5-6 minutes on each side depending upon size of chicken. Set chicken aside once done cooking and add carrots and peppers to pan and sauté for 3 minutes until cooked through. 
  3. Once chicken and vegetables are cooked, whisk all sauce ingredients together in a bowl then add to the skillet over medium heat for 3-4 minutes to allow sauce to thicken, stirring constantly. 
  4. Combine spaghetti squash, chicken and veggie mixture, sauce, and red cabbage in a bowl together. Add red cabbage, cilantro, almond slices and lime wedges on top for garnish. 
  5. Savor and enjoy!

Until next time!

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