This Whole30 friendly healthy Chicken Pad Thai recipe with spaghetti squash is loaded with authentic flavors. Not only is this recipe Whole30 approved; it is also paleo, gluten-free, and low in carbs. This is Hands down the best healthy Thai Food recipe you will ever try!
Besides my Crockpot Thai Curry Chicken, one of our favorite dishes has to be this Chicken Pad Thai Noodles!
Tom and I were hooked ever since we were in Thailand for our honeymoon. I knew I had to find a way to make a healthy version of this without compromising any flavor.
Meet the best Whole30 Chicken Pad Thai recipe possible! I’m so excited to share it with you guys!
What Makes this Chicken Pad Thai Authentic
Authentic Pad Thai flavor comes from a few classic ingredients. A few of these ingredients include:
- Green onion
- Sesame oil
- Fish sauce (I used this fish sauce that is sugar-free and Whole30 friendly)
These ingredients will ensure that you have a strong foundation of authentic classic Pad Thai flavors. Then you can easily make substitutions to make a Whole30 or other healthy versions of this amazing dish.
Whole30 Pad Thai Noodles Ingredients
First, Instead of soy sauce for this recipe, I used coconut Aminos, which is a gluten-free, alternative to soy sauce that’s made from the fermented sap of coconut palm.
It is also much lower in sodium and has a lower glycemic index than soy sauce.
Then, to keep this recipe Whole30 compliant, I used cashew butter for the sauce instead of peanut butter.
Cashew butter is able to provide a nutty, creamy element that is most similar to peanuts than any other nut.
Lastly, the other major Whole30 swap I made was using spaghetti squash noodles instead of the traditional rice noodles.
Check out my post on how to make spaghetti squash if you’re not sure how to prepare them. They are a great choice for this recipe because the flavor pairs nicely with cashews.
However, you could use zoodles (zucchini noodles) or sweet potato noodles as well.
The rest of the ingredients you will need for this dish are:
- Cashew butter
- Lime juice
- Bean sprouts
- Red bell pepper (optional, for the color)
I always like to include the red bell pepper because it makes the dish look pretty, and in the meantime, adds great crunch and flavor!
How to Make the Best Chicken Pad Thai
A Whole30 friendly Healthy Pad Thai Noodles can taste like the original version too!
With these tips below, you are sure to nail that authentic flavor every time.
Tips to Make the Best Chicken Pad Thai
1. thinly slice the chicken.
Chicken that is cut thin cooks faster and absorbs more flavor.
2. Add fresh ingredients to the equation.
Fresh lime and green onions sprinkled on top gives it a perfect balance.
3. Make sure not to overcook the carrots and beansprouts
The vegetables provide a delicate crunch to the soft spaghetti squash (or whatever noodles you like to use).
4. Crush some cashews to add on top right before serving.
Why I Love This Whole30 Chicken Pad Thai
Thai food always brings back memories of Tom and me on our honeymoon, so having a healthy, Whole30 go-to recipe allows me to indulge in this dish whenever I’d like.
This pad thai recipe is full of healthy fats from the cashews, fiber, vitamins, and minerals from the spaghetti squash, as well as protein from the chicken so it’s a perfectly balanced, tasty meal that always leaves me satisfied.
Moreover, this dish is a great recipe for meal prep. Try double up the recipe so that you can throw a delicious, healthy meal together quickly on nights.
How to Store Pad Thai Noodles
If (and that’s a big if!) you have any leftovers, it’s best to store them in an air-tight container in the fridge.
For best results, do not mix in the spaghetti squash until you are ready to serve. This will prevent the spaghetti squash from getting too mushy.
What’s the best Thai Food you’ve ever had? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You May Also Love These Whole30 Recipes:
Pad Thai and Noodles
- 1 Spaghetti Squash
- 1 lb chicken breast or chicken thighs (thinly sliced)
- 3 tbsp avocado oil (for sautéing)
- 2 green onions (scallion) - (chopped, separate the white and green part)
- 2 cloves of garlic (minced)
- 2 eggs (whisked)
- 1 cup carrots (thinly sliced)
- 1/3 cup red bell pepper (thinly sliced)
- 1/2 inch fresh ginger (thinly sliced)
- 3 tbsp coconut aminos (marinate the chicken)
- Salt to taste *
- A handful of bean sprouts (for garnish)
Pad Thai Sauce
- 3 tbsp cashew butter
- 2 tbsp rice vinegar
- 1/2 lime squeezed
- 1/4 cup coconut aminos
- 2 heaping tbsp fish sauce
- 1 tsp sesame oil
- 1/4 cup cashews (crushed)
- 1 lime (cut into wedges)
- the green part of the 2 green onion (scallion)
- Fork one whole cooked spaghetti squash into “noodles” and set aside. (See this post for “How to Make Spaghetti Squash”)
- Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken with salt *, coconut aminos, ½ tsp ground ginger.
- While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients.
- Heat 1 -2 tbsp oil in a non-stick skillet, add chicken. Stir occasionally until cooked through – (For thinly cut chicken, this takes approx. 5 minutes). Remove chicken from the pan. Set aside.
- In a bowl, beart up 2 eggs. Heat 1 tbsp oil in the same pan (whipe out first if there are chicken pieces stuck to the pan), once the oil simmers, add the beaten eggs. Give it a quick stir and remove from the pan (while it is still runny on top). Set aside.
- Heat 1 – 2 tbsp oil on medium heat and let it simmer. Add the white part of chopped green onion and sauté until slightly brown (~ 30 sec – 1 min). Add carrots, red pepper, ginger, and garlic. Cook for another minute.
- Add chicken and egg back to the skillet*. Use a spatula to break up the eggs into small pieces. Add the Pad Thai sauce and cook for about 30 seconds. Stir to combine all the ingredients.
- Remove from the heat. Add prepared spaghetti squash to the pan and gently mix together. **
- Garnish with fresh lime, crushed cashews, the green part of the chopped green onions, bean sprouts and crushed red pepper flakes.
- *If you have salted the chicken enough, taste the pad thai mixture before adding more salt. Since the coconut aminos is salty itself, you will want to be gentle when adding extra salt.
- **You can also serve the spaghetti squash separately on a plate and add the Pad Thai Mixture on top.
- Store in air-tight containers in the fridge for up to 3 days.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 426Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 154mgSodium: 704mgCarbohydrates: 24gFiber: 4gSugar: 11gProtein: 34g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.