Whole30 Spaghetti Squash Pad Thai
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The Defined Dish · by Alex★ 4.7 (9)

Whole30 Spaghetti Squash Pad Thai

NUTRITION · PER SERVING85M COOK
CAL 27%·PRO 70%
CARBS 49G36% OF CAL
8G FIBER16G OTHER25G TOTAL SUGAR
FAT 28G46% OF CAL
6G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Whole30-compliant pad thai made with spaghetti squash noodles and a coconut-almond sauce. Topped with cashews, sprouts, herbs, and a fried egg, it's a satisfying Thai-inspired dinner that fits paleo and Whole30 protocols.

mainthaistir fryeggsdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 (2-pound) whole spaghetti squash
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons smooth almond butter
  • 1/2 teaspoon sesame oil
  • 1/2 cup coconut aminos
  • 1 teaspoon fish sauce
  • 2 Thai chiles, (thinly sliced)
  • 2 garlic cloves, (minced)
  • 1 tablespoon rice wine vinegar
  • 1- inch knob of ginger, (peeled and grated)
  • 3 tablespoons full-fat coconut milk
  • 1 pound boneless, skinless chicken breasts, (thinly sliced against the grain)
  • 3/4 teaspoon kosher salt, (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons arrowroot flour
  • 2 tablespoons neural oil
  • 1 cup thinly sliced red onion
  • 2 large eggs
  • 1 cup matchstick carrots
  • 4 green onions, (cut into 2-inch slices (white and green parts))
  • handful of roasted cashews, (roughly chopped)
  • 1 cup mung bean sprouts
  • freshly chopped cilantro
  • freshly chopped Thai basil, (to garnish)
  • 1 lime, (cut into wedges, for serving)
PREP
20M
SODIUM
1875MG
ESTIMATE
COMPLETE

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