I have a confession to make. While I say that Mexican food is my absolute favorite, I sometimes cheat on it with Thai food! Shhhhhh!! Don’t tell. But seriously, with colors and flavors like this, how can you not?
Making a favorite thai dish paleo can be a little challenging but in the end so rewarding! I was able to make a few key changes to my friend Cara Clark Nutrition’s amazing recipe to give a full paleo and Whole 30 approved rating.
I really think you’ll love the addition of the spaghetti squash “noddles” and find that it lends a beautiful soft flavor to the dish.
So grab those chopsticks, invite over some friends and sit down to some delicious Thai food tonight! Paleo style, of course!
Paleo Pad Thai
Adapted from Cara Clark Nutrition
- 2 cups cooked chicken breast, diced
- 1 medium roasted spaghetti squash, shredded with a fork into “noodles”
- 1 Tbl coconut oil
- 1 cup purple cabbage, thinly sliced
- 1 cup shredded carrots
- 1 clove garlic, minced
- 1/2 cup chicken stock
- 1/4 cup almond butter
- 2 Tbl rice vinegar
- 3 Tbl coconut aminos
- 1 tsp lime juice
- 1/2 tsp minced ginger
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup green onion, chopped
- cilantro (garnish, optional)
- raw cashews, chopped (garnish, optional)
- Heat a large skillet over medium heat and add coconut oil. Sauté the garlic, cabbage and carrots for about 3 minutes. Remove from pan and set aside.
- Add the chicken stock, almond butter, rice vinegar, coconut amino, lime juice, ginger, and red pepper flakes to the skillet. Mix until smooth.
- Add the cooked veggies, chicken, and spaghetti squash to the pan. Toss until well coated and heat through.
- Add any additional toppings and serve warm.
My favorite way to roast a spaghetti squash is to first, poke holes with a fork and microwave for 8-10 minutes on high. Allow to cool slightly before handling and cut in half, scraping out the seeds. Brush the insides with a little olive oil and season with salt and pepper before placing face down (cavity side down) in a 9×13 dish or pan. Roast in the oven at 400 degrees F for 40 minutes. Remove from oven and shred “noddles” with a fork.