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Whole30 Chicken Pad Thai

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Ingredients

Warning0 allergens identified

Whole30 Chicken Pad Thai

For the pad thai

1 spaghetti squash

3 pounds chicken breastcubed into 1 inch pieces

3 tablespoons olive oil

1 red pepperchopped

1 carrotjulienned

2 eggsscrambled

¼ cup red cabbagechopped

¼ cup green onionchopped

¼ cup cashews

1 tsp onion powder

For the sauce

⅓ cup creamy almond butter

¼ cup water

2 tablespoons Big Tree Farms Gingery Lime Coconut Aminos

1 tsp garlicminced

Instructions

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Instructions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Slice spaghetti squash lengthwise. Using a large spoon, scoop out seeds. Coat insides of spaghetti squash with 1 TBL olive oil and place face down on the baking sheet.

Roast for about 35-40 minutes. Spaghetti squash is done when the “insides”are easily shredded with two forks. Set aside.

In a large skillet, add 2 TBL olive oil and turn to medium high heat. Sprinkle onion powder over chopped chicken, add to pan and sear for 2-3 minutes on each side. Flip several times until cooked through.

While chicken cooks, make sauce. Add all sauce ingredients to a blender and blend. If a thicker sauce is desired, reduce amount of water.

Once chicken is done, remove from pan and add chopped red pepper and eggs. Once eggs are scrambled, add red cabbage, carrots and green onion. Add additional 1 TBL of olive oil if needed.

Let cook on low for 2-3 minutes. Then, add chicken back in along with sauce and shredded spaghetti squash. Stir until the sauce coats everything in the pan.

Once everything is coated in the sauce, remove to plates.

To assemble: serve chicken and spaghetti squash mixture and top with cashews if desired.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Prep Spaghetti Squash in Advance 🎯
Roast and shred your spaghetti squash the day before to save significant prep time on cooking day and allow the noodles to dry out slightly for better texture absorption of the sauce.
Balance Your Sauce Components 🥄
Mix your almond butter with warm water first before adding to the coconut aminos and gingery lime sauce to prevent lumps and ensure a silky, emulsified sauce that coats every strand evenly.
Stir-Fry in Batches for Perfect Texture 🍳
Cook chicken in a single layer without crowding your pan, then set aside before adding vegetables—this prevents steaming and ensures each component maintains its ideal texture and caramelization.
Toast Your Cashews for Depth 🌰
Dry-toast raw cashews in a skillet for 2-3 minutes before adding them to your finished dish to intensify their nutty flavor and add a crucial textural contrast to this creamy pad thai.
Scramble Eggs Last for Silky Texture 🥚
Push your cooked ingredients to the pan's sides, scramble eggs in the center over medium heat, then gently fold everything together—this prevents overcooked, rubbery eggs and creates those signature delicate ribbons.