Eating Bird Food· by Brittany Mullins★ 4.8 (87)

Spaghetti Squash Pad Thai

Spaghetti squash replaces noodles in this lower-carb pad thai with chicken, almonds, and a tangy almond butter sauce. Lighter and veggie-packed while keeping pad thai's signature sweet, salty, and spicy flavors.

Nutrition & ingredients

Ingredients

4 SERVINGS

• 1large spaghetti squash — roasted, 5 cup
• 5 tspolive oil — or avocado oil
• 1 lbboneless skinless chicken breast — 454 g
• —Sea salt and ground pepper
• ½ tspchopped ginger
• ½ cupyellow onion — chopped
• 1red bell pepper — sliced
• 1 cupmatchstick carrots
• —Green onions — fresh cilantro and lime wedges, for garnish
• 2 tbspsalted almonds — chopped, optional
• ½ cupnatural almond butter (no sugar added)
• 2 tbspfresh lime juice
• 1 tbsplow sodium tamari — or coconut aminos
• 1fresh ginger — peeled
• 2garlic
• 2 tspmaple syrup
• 1 tspsambal oelek — or crushed red pepper
• ¼ cupwater

Quantities update with the servings stepper.

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Method

1h 5m total

Read the method on Eating Bird FoodBrittany Mullins’s original page

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mainthaistir frychicken⚙️ food processor🍳 skillet🌀 blenderdairy free

Nutrition is estimated by Chive from the ingredients above, per serving.

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Nutrition Facts

Nutrition needs review

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Nutrition is estimated by Chive from the ingredients above, per serving.

Vitamins & minerals

Potassium

1353mg

Calcium

248mg

Iron

3mg

Estimated from ingredients; USDA coverage varies by food.

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