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!
-Spaghetti Squash -Chicken breast or chicken thighs -Avocado oil -Green onions (scallion) -Cloves of garlic -Eggs -Carrots -Red bell pepper -Fresh ginger -Coconut aminos -Salt -A handful of bean sprouts -Cashew butter -Rice vinegar -Lime squeezed -Fish sauce -Sesame oil -Cashews
Fork one whole cooked spaghetti squash into “noodles” and set aside. 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 oil in a non-stick skillet, add chicken. Stir occasionally until cooked through. Remove chicken from the pan. Set aside.
In a bowl, beat up 2 eggs. Heat 1 tbsp oil in the same 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 oil on medium heat and let it simmer. Add the white part of chopped green onion and sauté until slightly brown. 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.