Spaghetti Squash Pad Thai and Sweet Chili Chicken

This Spaghetti Squash Pad Thai and Sweet Chili Chicken is one of the best meals you will have. It is paleo and whole-30 friendly.

Inroduction

About this Recipe

By: Caitlin Greene

I made this bomb Pad Thai with spaghetti squash as the noodle base a couple nights ago and it was SO GOOD. I used almond butter in the sauce, which takes literally 5 minutes to make. Just actually had some leftover chicken and dipped it in the sauce...I am thinking of making some spring rolls to use up the rest. I’ve been filming something fun all day...can’t wait to share. Also, it’s my boyfriend’s birthday so I’m trying to wrap things up early today so we can celebrate tonight together. I’m making pizza because that was his request (I’m not arguing). The kids come tomorrow and we have a fun celebration planned this weekend. Are you a fan of Thai food?

How do you make this Spaghetti Squash Pad Thai and Sweet Chili Chicken?
To make the sauce, blend together the almond butter, juice from half a lime, tamari soy sauce, coconut aminos, honey, sriracha, fish sauce, dried ginger, and minced garlic or garlic granules, until smooth.

To make the Spaghetti Squash, preheat the oven to 375 degrees F. Prick the outside of the squash with a fork. Bake WHOLE for about 35 minutes (until it is just soft enough to pierce). Once ready, allow the squash to cool then peel the skin off and break in half to remove seeds). Toss with cabbage, carrots, bell peppers, cashews and sauce.

To make the chicken, pound the chicken thin, pat dry, and season with salt and pepper. Place in the fridge for 30 minutes. Remove, cook on one side on medium low with coconut oil for about nine minutes then flip, add some oil and allow it to finish for about 6 mins. Brush with the sweet chili. Served with avocado and extra sauce.

Yield: 4-6

Spaghetti Squash Pad Thai and Sweet Chili Chicken

Spaghetti Squash Pad Thai and Sweet Chili Chicken
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 tbsp almond butter
  • juice from half a lime
  • 1 tbls of tamari soy sauce (to keep paleo/whole 30 sub tamari with more coconut aminos)
  • 2 tbls coconut aminos
  • 2 tbls honey (to keep paleo/whole 30 sub with date syrup)
  • 1/2 tsp sriracha
  • 1 tsp fish sauce
  • 1/2 tsp dried ginger
  • 1/2 tsp minced garlic or garlic granules
  • 1 spaghetti squash
  • 1 lb chicken
  • Optional: cabbage, carrots, bell peppers, cashews

Instructions

    1. To make the Spaghetti Squash, preheat the oven to 375 degrees F. Prick the outside of the squash with a fork. Bake WHOLE for about 35 minutes (until it is just soft enough to pierce).
    2. While the squash is baking, make the chicken. Pound the chicken thin, pat dry, and season with salt and pepper. Place in the fridge for 30 minutes.
    3. While the chicken is in the fridge, make the sauce. Blend together the almond butter, juice from half a lime, tamari soy sauce, coconut aminos, honey, sriracha, fish sauce, dried ginger, and minced garlic or garlic granules, until smooth. 
    4. Once the squash is ready, allow the squash to cool then peel the skin off and break in half to remove seeds). Toss with cabbage, carrots, bell peppers, cashews and sauce. 
    5. Finish with the chicken. Heat a pan over medium-low heat with coconut oil. Add the chicken and cook on one side for about 9 minutes. Then, flip, add some oil and allow it to finish for about 6 mins. Brush with the sweet chili sauce. 

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