Spaghetti Squash Pad Thai with Chicken {Paleo, Whole30}
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Paleo Running Momma · by Michele★ 4.6 (155)

Spaghetti Squash Pad Thai with Chicken {Paleo, Whole30}

NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 45%
CARBS 36G34% OF CAL
7G FIBER17G SUGAR12G OTHER
FAT 23G50% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spaghetti squash replaces noodles in this paleo-friendly pad thai with chicken, vegetables, and a savory-sweet sauce. A healthy weeknight dinner with great leftovers.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 medjool dates (pitted and softened if necessary by soaking in very hot water for 5 minutes*)
  • 1/4 cup smooth almond butter (a drippy almond butter works best)
  • 2 Tbsp rice vinegar (or apple cider vinegar)
  • 1 Tbsp lime juice
  • 3 Tbsp coconut aminos
  • 2 tsp fish sauce
  • 1 Tbsp sesame oil
  • 1/2 inch fresh ginger (peeled and chopped, or 1 tsp ground ginger)
  • 3 cloves garlic (peeled and chopped, or 1 tsp garlic powder)
  • Large pinch red pepper flakes
  • 1 med-large spaghetti squash
  • 1 Tbsp avocado oil
  • 1 lb boneless skinless chicken thighs
  • Sea salt and pepper for the chicken
  • 1/2 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 2 eggs (whisked)
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper (thinly sliced)
  • 1/2 cup chopped cashews (for garnish)
  • 1 bunch scallions (sliced, for garnish)
  • More red pepper flakes (for garnish)
PREP
15M
SODIUM
505MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.