A Whole30 / Paleo pad thai chicken recipe that tastes just like the real thing.
- 2 medjool dates (pitted and softened if necessary by soaking in very hot water for 5 minutes)
- 1/4 cup smooth almond butter (a drippy almond butter works best)
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoons lime juice
- 3 tablespoons coconut aminos
- 2 teaspoons fish sauce
- 1 tablespoons sesame oil
- 1/2 inch fresh ginger peeled and chopped, or 1 teaspoons ground ginger
- 3 cloves garlic peeled and chopped, or 1 teaspoons garlic powder
- Large pinch red pepper flakes
- 1 med-large spaghetti squash
- 1 tablespoon avocado oil
- 1 lb boneless skinless chicken thighs
- Sea salt and pepper for the chicken
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 2 eggs whisked
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1/2 cup chopped cashews for garnish
- 1 bunch scallions sliced, for garnish
- More red pepper flakes for garnish
- Preheat your oven to 400° F and line a baking sheet with foil or parchment paper.
- Cut the squash in half lengthwise and scoop out the seeds and strings. Spray with avocado oil spray or brush with oil and sprinkle with sea salt. Place squash face down on the baking sheet and bake in the preheated oven for 20-25 minutes or until the top of the squash is slightly tender when pushed. For al dente spaghetti squash, be careful not to overbake.
- Meanwhile, prepare the sauce. Blend all ingredients in a high speed blender until very smooth. Set the sauce aside.
- Cut the chicken thighs into strips or bite-size pieces and sprinkle with sea salt and pepper. Heat a large non-stick skillet or wok over medium high heat and add the avocado oil. Once hot, add the chicken in a single layer and cook, stirring occasionally, to brown and cook through - about 5 minutes.
- Lower the heat to medium and push the chicken to the side of the skillet. You can also remove the chicken to a plate if you prefer. Add the onions and sauté until translucent, then add the garlic and cook another 30 seconds, then push to the side of the skillet. Give the eggs a good whisk and pour into the skillet. Allow them to cook nearly through, then flip (like an omelette) and use a spatula to break into bite-size pieces, then push to the side of the skillet.
- Add the cabbage, carrots, and pepper and cook just 30-45 seconds to soften slightly. Add the chicken back to the skillet and stir, then add the sauce and stir to combine. Cook another 30 seconds to blend flavors, then remove from heat.
- Scrape the spaghetti squash with a fork to let the strands loose, then toss with the pad thai mixture. Garnish with cashews, scallions, and crushed red pepper if desired. Serve immediately and store leftovers covered in the refrigerator for up to 4 days.