Shuangy's Kitchensink

Food Blog

  • About Me
    • Free EBook
  • Recipes
    • By Diet
      • Dairy-Free
      • Gluten-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • By Meal
      • Appetizers
      • Breakfast
      • Main Dishes
      • Sides
      • Dips & Sauces
      • Snacks
      • Desserts
  • Life Style
  • Shop
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
Home » Paleo

January 14, 2020

Chicken Pad Thai {Whole30}

Chicken Pad Thai {Whole30}
67966 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
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

Two plates of pad thai noodles garnished with bean sprouts, lime, and green onion. There are two pairs of chopsticks on the side.

Authentic Pad Thai flavor comes from a few classic ingredients. A few of these ingredients include:

  1. Green onion
  2. Ginger
  3. Garlic
  4. Sesame oil
  5. 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 

There are carrots, bean sprouts, lean meat, red bell pepper, garlic ginger and green onion.

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. 

A pan of Pad thai noodles made with spaghetti Squash. There are a pair of chopsticks on the side of the pan.

The rest of the ingredients you will need for this dish are:

  1. Cashew butter
  2. Lime juice
  3. Chicken
  4. Egg
  5. Carrot
  6. Bean sprouts
  7. 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 give 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

A plate of Chicken Pad Thai Noodles with crushed cashews on top. There are some fresh lime on the side. A pair of chopsticks and another plate in the back.

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

A pair of chopsticks are holding up some spaghetti squash pad thai.

You May Also Love These Whole30 Recipes:

1. Healthy Bolognese Sauce (Whole30, Keto)

2. Whole30 Cauliflower Fried Rice with Chicken

3. Whole 30 Sticky Asian Meatballs

A pair of chopsticks are holding up some spaghetti squash pad thai.
Print Pin

Chicken Pad Thai {Whole30}

4.52 from 95 votes
This Whole30-friendly healthy Chicken Pad Thai recipe with spaghetti squash is loaded with authentic flavors. Not only is it Whole30 approved, but it’s paleo, gluten-free, and low carb as well.
Shuang Shuang Liang
Servings 6
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

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

Garnish

  • 1/4 cup cashews crushed
  • 1 lime cut into wedges
  • the green part of the 2 green onion scallion

Instructions
 

  • 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.
    A bowl of chicken breast marinated in coconut aminos.
  • While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients.
    Pad thai sauce whisked together in a mixing glass bowl.
  • 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.

Notes

  1. *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.
  2. **You can also serve the spaghetti squash separately on a plate and add the Pad Thai Mixture on top.
  3. Store in air-tight containers in the fridge for up to 3 days.

Recommended Products

  • OXO Good Grips Non-Stick 12″ Open Frypan
  • Coconut Secret Coconut Aminos – 8 fl oz – Low Sodium Soy Sauce Alternative, Low-Glycemic – Organic, Vegan, Non-GMO, Gluten-Free, Kosher – Keto, Paleo 
  • Kevala Organic Toasted Sesame Oil, 8 Ounce
  • Red Boat Premium Fish Sauce, 500 ml (17 oz.)

Nutrition

Serving: 1gCalories: 426kcalCarbohydrates: 24gProtein: 34gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 17gCholesterol: 154mgSodium: 704mgFiber: 4gSugar: 11g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

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.

Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram
Season: Christmas, Fall, Spring, Summer, Winter Dietary Preference: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian, Whole30 Key Ingredients: Apples, Bananas, Berries, Chocolate, Oats, Pumpkin, Sweet Potato Recipe Style: Air Fryer, Instant Pot, Kid Friendly, No Bake

Join The Community

and get this FREE eBook!

Previous Post: « How to Make Spaghetti Squash
Next Post: Easy Slow Cooker BBQ Ribs »

Reader Interactions

Comments

  1. Chris S says

    January 13, 2023 at 12:12 am

    Can you freeze this and garnish once thawed and reheated?

    Reply
    • Constance says

      January 19, 2023 at 3:03 pm

      Hi Chris-

      Yes, absolutely! Let us know how you enjoy it 🙂

      Happy Cooking!

      Constance

      Reply
  2. Juanita says

    October 19, 2022 at 10:58 pm

    5 stars
    Fantastic recipe! Don’t know how anyone gets by without this in their regular menu rotation. Thanks for sharing

    Reply
  3. Melinda says

    February 15, 2022 at 4:03 am

    4 stars
    We are avid Thai food lovers, so this was great! Of course not like the real thing, but it was a wonderful healthy alternative. I used low sodium soy sauce instead of the coconut aminos. The final result turned out very salty, so if I make it again, I would use less soy sauce and less fish sauce, I think.
    I also used peanut butter powder + water for a more low fat version. The result was only 2 points per serving! (4 servings total)

    Reply
  4. Katie Fred says

    October 16, 2021 at 1:36 am

    4 stars
    I’ve made this once a week for three weeks! I stick pretty close to the recipe and get good results. I just add even more veggies. Also, it is even better the second day! Make a bunch and take it for lunch.

    Reply
  5. Angela says

    September 13, 2021 at 3:06 pm

    What a great remake! Adding this to my try it page.

    Reply
    • Emmelie Williams says

      September 16, 2021 at 7:17 pm

      Hi Angela, We are so happy that you like the recipe! Once you make it, let us know what think:) /Emmelie

      Reply
  6. Kelly says

    September 1, 2021 at 7:58 pm

    5 stars
    This is by far one of the best recipes I’ve ever tried. You can eat a ton of it and not feel crappy afterwards! I’ve made it weekly this past month!

    Reply
  7. Purvi says

    April 13, 2021 at 5:35 pm

    Can I make it without the fish sauce?

    Reply
    • Shuang Shuang Liang says

      April 14, 2021 at 9:26 pm

      Hi Purvi,

      Fish sauce is one of the key ingredients that really makes the flavor.

      Shuang

      Reply
  8. Angela says

    March 25, 2021 at 2:58 am

    I am on my 3rd week of Keto and missing my favorite pad Thai restaurant…. your recipe totally hit the spot, it was a huge hit with my kiddos and husband. I omitted the carrots because I can’t eat them right now but otherwise made as written and used my wok which worked great. I love the acidity of the rice vinegar and the salt level was perfect with the aminos. This version is not sweet like many restaurants serve. I am definitely keeping this in rotation! Thank you so much for sharing your recipe!!

    Reply
    • Shuang Shuang Liang says

      April 15, 2021 at 12:29 am

      Hi Angela,

      That is so good to hear! I am so glad you enjoyed the recipe. It is my favorite for sure.

      Shuang

      Reply
  9. Breana Fischer says

    February 24, 2021 at 3:59 pm

    5 stars
    This recipe was delicious! I made it for three of my girlfriends and we all loved it and decided we like the cashew sauce more than regular peanut sauce. One thing I will note is the recipe says it yields 6 but we pretty much split it evenly between the four of us without being overly full. Thank you for sharing this recipe!

    Reply
  10. Beth says

    January 31, 2021 at 4:03 pm

    Freaking delicious! We had it last week and my husband requested again for this week. Thanks Shaung! I look forward to trying more of your recipes.

    Reply
    • Shuang Shuang Liang says

      February 1, 2021 at 10:33 pm

      So happy you and your husband both love it Beth!! 🙂 This just made my day!

      Shuang

      Reply
  11. Christi says

    January 15, 2021 at 1:02 am

    This recipe was sooooo good! I used tofu instead of chicken to make it vegetarian. THANK YOU for this wonderful recipe!

    Reply
    • Shuang Shuang Liang says

      January 26, 2021 at 2:34 am

      Hi Christi,

      I love using tofu for this recipe too. So glad you enjoyed it 🙂

      Shuang

      Reply
  12. Patrick says

    January 6, 2021 at 7:38 pm

    You asked about our favorite Thai food. Gan Gai and Yum Yai are what I’ve had in the past. I wasn’t a fan of the Pad Thai that I’ve eaten, because I wasn’t expecting the sweetness of it (the second time I tried it, it wasn’t that bad though). I’m definitely going to make your recipe though. 😀

    I should add, that the Gan Gai and Yum Yai that I had was from a restaurant and looked more like Chinese food than anything else. I’m not sure if that’s normal or not. 🙂

    Reply
    • Shuang Shuang Liang says

      January 14, 2021 at 9:11 pm

      Hi Patrick,

      OOO I’ve never had Gan Gai but Yum Yai is so good! When I was in Thailand for vacation, I just had SOO many curries, all different kinds haha. Def my favorite. Since there is no sugar added to this Pad Thai recipe, I hope you will enjoy it more 🙂

      Shuang

      Reply
  13. Leslie says

    January 6, 2021 at 6:14 pm

    Hi!
    sounds delicious
    If you want to add some heat what do you recommend?
    thanks

    Reply
    • Shuang Shuang Liang says

      January 7, 2021 at 2:08 am

      Hi Leslie,

      My go-to is to add some cayenne pepper to kick it up. A little goes a long way 😂.

      Shuang

      Reply
  14. Carl says

    November 16, 2020 at 5:07 pm

    5 stars
    Nice change with the squash and thought everything hit well. The kids enjoyed as well as the wife. Added no salt and actually went with more red peppers and carrots. Did not use all the sauce saved what I did not use and made another batch two days later! All great.

    Reply
  15. Molly says

    October 28, 2020 at 12:46 am

    5 stars
    Gone to Thailand recently and desperately missed this meal but have to eat healthy. The best meal I’ve ever made!

    Reply
  16. Laura says

    October 8, 2020 at 12:30 am

    I’ve made this multiple times and it’s just perfect when the Thai craving hits. Only change I made this time was peanut butter instead of cashew and it worked great. Thanks for the yummy recipe.

    Reply
    • Shuang Shuang Liang says

      October 13, 2020 at 3:05 pm

      Hi Laura,

      Yay! That makes me so happy! I am so glad you could enjoy it so much 🙂

      Shuang

      Reply
  17. Lindsey says

    September 29, 2020 at 6:15 pm

    Do you think almond butter would work? I don’t have cashew and would love to make this tonight

    Reply
    • Shuang Shuang Liang says

      September 29, 2020 at 6:21 pm

      Hi Lindsey,

      I haven’t tried it with almond butter but I think it should definitely work! Hope you enjoy!

      Shuang

      Reply
      • Krista says

        March 10, 2022 at 6:18 pm

        I made this today and discovered too late I only had almond butter in the house, so I gave it a whirl! It turned out fantastic! My husband, who fancies himself a Pad Thai snob, even came back for seconds!

        Reply
        • Constance says

          March 13, 2022 at 10:40 pm

          Hi There Krista! I am so happy that even with the substitution it came out great and that you both loved it!

          -Constance

          Reply
  18. Amanda says

    August 18, 2020 at 10:54 pm

    There is no mention of bean sprouts in the recipe, but they are mentioned above. When should they be added and how much?

    Reply
    • Shuang Shuang Liang says

      August 19, 2020 at 12:37 am

      Hi Amanda,

      The bean sprouts are for garnishing at the end. A hand full before you serve will do. Hope you enjoy.

      best,
      Shuang

      Reply
  19. Anonymous says

    May 6, 2020 at 10:57 am

    Our son will be visiting us for his birthday this week and has requested this recipe for his birthday celebration. Cannot wait to try it!

    Reply
    • Shuang Shuang Liang says

      May 6, 2020 at 7:27 pm

      OMG YAYY! Happy early birthday to him and I am so honored that this Pad Thai can be part of the celebration. Hope you all enjoy 🙂

      Shuang

      Reply
  20. Anonymous says

    April 20, 2020 at 11:21 pm

    Awesome! The liquid aminos in the sauce was perfect amount of salt, it didn’t need any more. Super yummy

    Reply
    • Shuang Shuang Liang says

      April 28, 2020 at 10:20 pm

      Hi,

      So glad you enjoyed! And yes the I don’t use salt anymore because the coconut aminos is enough :).

      Shuang

      Reply
  21. Tom says

    January 15, 2020 at 1:33 am

    5 stars

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi Friends!

My name is Shuang Shuang! I love creating healthy, delicious and accessible recipes that can nourish our bodies and improve our mood. Welcome to a Kitchen Sink full of yummy goodies that you’ll want to give a try yourself!

Read More Here!

Find Something

Join The Community

and get this FREE eBook!

FeedFeed

Footer

You might also like . . .

A hand is holding a soft and delicious strawberry roll
a hand is picking up a freshly baked vegan gingerbread roll iced with dairy-free icing
A stack of no bake morning glory muffins is sitting on parchment paper
A bowl of healthy instant pot butter chicken that has tender and juicy chicken, indian spices and silky coconut milk. It is served with rice on the side and cilantro on top.
Holiday Gift Guide that is perfect for new parents, healthy foodies and all the special people in your lives.

Copyright © 2023 · Divine theme by Restored 316

67966 shares