YUMMY CHICKEN PAD THAI (WHOLE30) RECIPES

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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 TIME10 minutes

COOK TIME15 minutes

TOTAL TIME25 minutes

INGREDIENTS

PAD THAI AND NOODLES

1. 1 Spaghetti Squash (Linked Method to cook)
2. 1 lb chicken breast or chicken thighs (thinly sliced)
3. 3 tbsp avocado oil (for sautéing)
4. 2 green onions (scallion) - (chopped, separate the white and green part)
5. 2 cloves of garlic (minced)
6. 2 eggs (whisked)
7. 1 cup carrots (thinly sliced)
8. 1/3 cup red bell pepper (thinly sliced)
9. 1/2 inch fresh ginger (thinly sliced)
10. 3 tbsp coconut aminos (marinate the chicken)
11. Salt to taste *
12. A handful of bean sprouts (for garnish)

PAD THAI SAUCE

1. 3 tbsp cashew butter
2. 2 tbsp rice vinegar
3. 1/2 lime squeezed
4. 1/4 cup coconut aminos
5. 2 heaping tbsp fish sauce
6. 1 tsp sesame oil

GARNISH

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

INSTRUCTIONS

1. Fork one whole cooked spaghetti squash into “noodles” and set aside.
2. Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken, salt *, coconut aminos, ½ tsp ground ginger.
3. While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients.
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 piece sticking to the pan), once the oil simmers, 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 simmer. 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, 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.

NUTRITION INFORMATION:

 

YIELD:

 6 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 426TOTAL FAT: 22gSATURATED FAT: 5gTRANS FAT: 0gUNSATURATED FAT: 17gCHOLESTEROL: 154mgSODIUM: 704mgCARBOHYDRATES: 24gFIBER: 4gSUGAR: 11gPROTEIN: 34g

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