Spaghetti Squash Pad Thai
Serves 215 mins prep45 mins cook
A delicious Pad Thai made with spaghetti squash instead of traditional noodles, topped with a flavorful sauce and served with sweet chili chicken. This recipe is quick to prepare, taking only 5 minutes to make the sauce, and features fresh vegetables and chicken for a nutritious meal.
0 servings
What you need
Instructions
1: Blend almond butter, juice from lime, tamari soy sauce, coconut aminos, honey, sriracha, fish sauce, dried ginger, and minced garlic until smooth to make the sauce. 2: Prick spaghetti squash with a fork and bake whole at 375°F for about 35 minutes until soft. 3: Allow spaghetti squash to cool, then peel the skin off and remove seeds. 4: Toss spaghetti squash with cabbage, carrots, bell peppers, and cashews, adding the sauce. 5: Prepare chicken by pounding it thin, seasoning with salt and pepper, and refrigerating for 30 minutes. 6: Cook chicken in coconut oil on medium-low for about 9 minutes on one side, then flip, add more oil, and finish cooking for about 6 minutes. 7: Brush cooked chicken with sweet chili and serve with avocado and extra sauce.View original recipe