Who doesn’t love the traditional Thai dish with stir fried noodles, tangy fish sauce and lime, and the crunch of nuts and bean sprouts? With the same delicious taste and texture we switched up a few ingredients to bring you a “paleo chicken pad thai.”
This dish pulls together so quick on a busy week night – especially if you cook up some spaghetti squash and throw some chicken on the grill ahead of time.Print
- Spaghetti squash, 1 large or 2 small
- Chicken thighs, 2 lbs. cooked and sliced
- Rice vinegar, 4 tbsp.
- Fish sauce (Red Boat), 4 tbsp.
- Raw honey, 2 tbsp.
- Coconut aminos, 6 tbsp.
- Sunflower seed butter (unsweetened), 1/2 cup
- Coconut oil, 2 tbsp.
- Red bell pepper, 1 thinly sliced
- Green onion, 1/2 cup chopped
- Fresh cilantro, 1/4 cup chopped
- Raw cashews, 1 cup
- Red pepper flakes, to taste
- Limes, 2
- Bean sprouts or pea shoots, 2 cups
- Preheat oven to 375ºF.
- Carefully cut spaghetti squash in half lengthwise and scoop out the seeds and pulp. Place squash cut side down in a baking dish and add a 1/4 inch of water to the dish. Bake for 45 minutes. Allow to cool. Using a fork, gently scrap out the strands of squash and set aside in a large bowl. (This step may be down in advance – store cooked squash in the refrigerator until ready to use).
- While squash is cooking, whisk vinegar, fish sauce, honey, coconut aminos, and sunflower seed butter in a medium bowl.
- In a large skillet, melt coconut oil over medium-high heat. Add red pepper strips and sauté for a few minutes, tossing occasionally.
- Add green onion, chicken and squash to the pan. Toss until warm through. Mix in sauce.
- Add cilantro, cashews and red pepper flakes.
- Serve each dish and top with with bean sprouts or pea shoots and a splash of lime juice.