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 (scallions), chopped (separate white and green parts)
- 2 cloves 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, for marinating 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, juiced
- 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
- Green part of the 2 green onions (scallions)
Instructions
- Prepare Spaghetti Squash: Cook the whole spaghetti squash using your preferred method (baking or microwaving), then fork out the flesh into noodle-like strands and set aside.
- Marinate Chicken: Thinly slice the chicken breast or thighs into strips. In a bowl, combine chicken with 3 tbsp coconut aminos, ½ tsp ground ginger, and salt to taste. Let it marinate while preparing the sauce.
- Mix Pad Thai Sauce: In a small bowl, whisk together cashew butter, rice vinegar, lime juice, coconut aminos, fish sauce, and sesame oil until smooth and well combined.
- Cook Chicken: Heat 1 to 2 tbsp avocado oil in a skillet over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, for about 5 minutes or until fully cooked. Remove chicken from the skillet and set aside.
- Cook Eggs: In the same skillet, wipe out any stuck-on pieces, then heat 1 tbsp oil. Pour in the whisked eggs, stir quickly to scramble, and remove from heat while eggs are still slightly runny on top. Set aside.
- Sauté Vegetables: Heat 1 to 2 tbsp avocado oil on medium heat until shimmering. Add the white parts of chopped green onions and sauté until slightly browned (~30 seconds). Add carrot slices, red bell pepper, ginger, and minced garlic. Cook for an additional minute, stirring frequently.
- Combine Main Ingredients: Return the cooked chicken and scrambled eggs to the skillet. Use a spatula to break up the eggs into smaller pieces. Pour the prepared Pad Thai sauce over the mixture and cook for 30 seconds while stirring to evenly coat everything.
- Add Noodles: Remove the pan from heat. Gently fold in the prepared spaghetti squash into the mixture, combining cautiously to maintain the squash’s texture and prevent it from becoming mushy.
- Garnish and Serve: Transfer to serving dishes and garnish with crushed cashews, lime wedges, the green parts of chopped green onions, bean sprouts, and optionally sprinkle crushed red pepper flakes for heat.
Notes
- If the chicken is salted adequately during marination, taste the Pad Thai mixture before adding more salt, as coconut aminos and fish sauce are already salty.
- You can serve the spaghetti squash separately on a plate and spoon the Pad Thai mixture on top if preferred.
- Leftovers store well in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Calorie
