Chicken Pad Thai with Spaghetti Squash
This Chicken Pad Thai recipe is loaded with authentic flavors, and a fun twist with spaghetti squash. The tender juicy chicken smothered in a sweet and umami pad thai sauce, it is the perfect family dinner!
Servings: 6
Calories: 426kcal
Equipment
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.
- 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 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, beat up 2 eggs. Heat 1 tbsp oil in the same pan (wipe out first if there are chicken pieces stuck to the pan), and then 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. Once shimmering, Add the white part of chopped green onion and sauté until slightly brown (~ 30 sec ). 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.
Video
Notes
- *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.
Nutrition
Serving: 1g | Calories: 426kcal | Carbohydrates: 24g | Protein: 34g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 154mg | Sodium: 704mg | Fiber: 4g | Sugar: 11g