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Whole30 Chicken Pad Thai

Whole30 Chicken Pad Thai

This Pad Thai will blow your mind! It’s filled with such a variety of textures and flavors. It’s great for a weeknight when you have a little bit more time or for a fancy weekend dinner. It also makes great leftovers! Simply store in an airtight container in the fridge for 2-3 days and reheat as necessary. You’re going to love this!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 405 kcal per serving

Ingredients

  • 1 - spaghetti squash
  • 3 pounds - chicken breast
  • 3 tablespoons - olive oil
  • 1 - red pepper
  • 1 - carrot
  • 2 - eggs
  • ¼ cup - red cabbage
  • ¼ cup - green onion
  • ¼ cup - cashews
  • 1 tsp - onion powder
  • ⅓ cup - creamy almond butter
  • ¼ cup - water
  • 2 tablespoons - Big Tree Farms Gingery Lime Coconut Aminos
  • 1 tsp - garlic

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. 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.
  3. Roast for about 35-40 minutes. Spaghetti squash is done when the “insides”are easily shredded with two forks. Set aside.
  4. 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.
  5. While chicken cooks, make sauce. Add all sauce ingredients to a blender and blend. If a thicker sauce is desired, reduce amount of water.
  6. 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.
  7. 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.
  8. Once everything is coated in the sauce, remove to plates.
  9. To assemble: serve chicken and spaghetti squash mixture and top with cashews if desired.

Nutrition

Energy: 405 kcal | Total Fat: 30 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 155 mg | Total Carbs: 10 g | Fiber: 2 g | Sugars: 2 g | Proteins: 40 g | Sodium: 152 mg | Polyunsaturated: 6 g | Monounsaturated: 16 g

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