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Chicken Pad Thai (Whole30)

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

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 lower in carbs. Hands down the best healthy Thai Food recipe you will need.

 

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 version of this amazing dish.

 

Whole30 Pad Thai Noodles Ingredients 

 

All the ingredients for whole30 pad thai. There are carrots, bean sprouts, chicken, 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 the 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 include:

  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 at the meantime, adds great crunch, 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 Pad Thai

1. Use thinly slice the chicken.

Chicken that is cut thin cook faster and absorb more flavor.

2. Add fresh ingredients in the equation.

Fresh lime and green onions sprinkled on top gives the perfect balance.

3. Make sure not to overcook the carrots and beansprouts

These vegetables are the delicate crunch they provide is complementary 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 Pad Thai

 

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

 

Thai food always brings back memories of Tom and I 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

 

Yield: 6

Chicken Pad Thai (Whole30)

Chicken Pad Thai (Whole30)

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, low carb as well.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

Pad Thai and Noodles

  • 1 Spaghetti Squash (Linked Method to cook)
  • 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 *

Pad Thai Sauce

Garnish

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

Instructions

  1. Fork one whole cooked spaghetti squash into “noodles” and set aside. (See this post for “How to Make Spaghetti Squash”)
  2. Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken, a generous amount of salt, coconut aminos, ½ tsp ground ginger. A bowl of chicken breast marinated in coconut aminos.
  3. 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.
  4. 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.
  5. In a bowl, whisk 2 eggs. Heat 1 tbsp oil in the same pan (if there is no chicken pieces sticking to the pan), once the oil shimmers, add the egg mixture. Give it a quick stir and remove from the pan (while it is still runny on top). Set aside.
  6. Heat 1 – 2 tbsp oil and let it shimmer. Medium heat, add the white part of chopped green onion to sauté until slightly brown (~ 30 sec – 1 min). Add carrots, red pepper, ginger, and garlic. Cook for another minute.
  7. 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 for about 30 seconds. Stir to combine all the ingredients.
  8. Remove from the heat. Add prepared spaghetti squash in the pan and gently mix together. **
  9. Garnish with fresh lime, crushed cashews, the green part of the chopped green onions, 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

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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 426 Total Fat: 22g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 154mg Sodium: 1104mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 34g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

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Shuang Shuang

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!
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