Description
This Chicken Pad Thai with Cashew Butter is a healthy, flavorful twist on the classic Thai noodle dish using spaghetti squash instead of traditional noodles. Tender chicken, fresh vegetables, and a rich pad thai sauce made with cashew butter and coconut aminos create a savory, slightly tangy, and rich meal that’s perfect for a gluten-free and low-carb diet.
Ingredients
Pad Thai and Noodles
- 1 Spaghetti Squash
- 1 lb chicken breast or chicken thighs, thinly sliced
- 3 tbsp avocado oil, for sautéing
- 2 green onions, scallion – chopped, separate the white and green parts
- 2 cloves of garlic, minced
- 2 eggs, whisked
- 1 cup carrots, thinly sliced
- 1/3 cup red bell pepper, thinly sliced
- 1/2 inch fresh ginger, thinly sliced
- 3 tbsp coconut aminos, for marinating the chicken
- Salt to taste
- A handful of bean sprouts, for garnish
Pad Thai Sauce
- 3 tbsp cashew butter
- 2 tbsp rice vinegar
- 1/2 lime, squeezed
- 1/4 cup coconut aminos
- 2 heaping tbsp fish sauce
- 1 tsp sesame oil
Garnish
- 1/4 cup cashews, crushed
- 1 lime, cut into wedges
- The green part of the 2 green onions, chopped
Instructions
- Prepare Spaghetti Squash: Fork one whole cooked spaghetti squash into noodle-like strands and set aside. (You can cook the squash by roasting or steaming until tender.)
- Marinate Chicken: Thinly slice chicken thighs or breast into strips. In a bowl, marinate with salt, 3 tbsp coconut aminos, and ½ tsp ground ginger. Set aside to soak up flavors.
- Make Pad Thai Sauce: In a small bowl, whisk together cashew butter, rice vinegar, lime juice, coconut aminos, fish sauce, and sesame oil until smooth and well combined.
- Cook Chicken: Heat 1 to 2 tbsp avocado oil in a skillet over medium heat. Add the marinated chicken and stir occasionally until cooked through, about 5 minutes. Remove chicken and set aside.
- Cook Eggs: In the same pan, wipe out any stuck pieces, then heat 1 tbsp oil. Add beaten eggs and stir briefly until just set but still slightly runny on top. Remove and set aside.
- Sauté Vegetables: Heat 1 to 2 tbsp oil in the skillet over medium heat. Add the white parts of green onions and sauté until slightly browned (~30 seconds). Add carrots, red bell pepper, ginger, and minced garlic. Cook for about one minute until fragrant and tender-crisp.
- Combine Ingredients: Return cooked chicken and eggs to the skillet. Use a spatula to break up the eggs into smaller pieces. Pour in the prepared Pad Thai sauce and cook for about 30 seconds, stirring constantly to coat everything evenly.
- Add Spaghetti Squash: Remove the pan from heat and gently stir in the prepared spaghetti squash noodles until well combined. Alternatively, you can serve the squash separately and top with the Pad Thai mixture.
- Garnish and Serve: Garnish with fresh lime wedges, crushed cashews, the green parts of the chopped green onions, bean sprouts, and crushed red pepper flakes if desired. Serve immediately.
Notes
- If you have salted the chicken enough, taste the Pad Thai mixture before adding more salt—coconut aminos is naturally salty, so use caution when seasoning.
- You can serve the spaghetti squash separately on a plate and spoon the Pad Thai mixture on top for presentation.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
