Healthy Pad Thai

One of my favorite dishes is Pad Thai. I could seriously eat a huge bowl of it! Do any of y’all feel the same way?

This Healthy Pad Thai isn’t a traditional Pad Thai dish, but I would say it’s a great alternative while you are doing a Whole30 or when you are looking for a healthier version of the yummy dish.

There are many ways to add some twists to this dish, adding jalapeños for some kick or some Whole30 approved nuts (cashews are my favorite to add to this dish).

I like to make this dish on my meal prep days to have for lunches for the week. It’s also a great weeknight dinner!

Healthy Pad Thai

Kaleena Martinez

A Healthy Pad Thai filled with flavor and Whole30 compliant 

5 from 1 vote

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Course Dinner

Ingredients

  

• 1 Medium Spaghetti Squash
• 1.5 lbs Chicken Breast
• 1/2 Cup Shredded Carrots
• 3 Stalks Green Onions
• 1 Egg
• 1 tsp Pepper
• 1/2 tsp Salt
• Cilantro optional for topping
• Bean Sprouts optional for topping
• Nuts optional for topping
• Lime Wedge optional for topping

For the Sauce

• 2/3 Cup Coconut Aminos
• 1/2 tsp Toasted Sesame Oil
• 1 Lime juiced
• 1/2 tsp Fish Sauce
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Ground Ginger

Instructions

 

Cooking the Spaghetti Squash

• Pre heat oven to 400°
• Cut spaghetti squash in half length ways and clean out all the seeds
• Spray the spaghetti squash with avocado oil spray or drizzle with olive oil and lightly season with salt and pepper
• Place spaghetti squash cut side down on a cookie sheet
• Bake at 400° for 40 minutes
• When done, let cool and then use a fork to scrape the squash into spaghetti like noodles

Cooking the Chicken

• While the spaghetti squash is cooking, cut the chicken breast into thin slices and season with salt and pepper
• Add your favorite cooking oil to a pan and sauté chicken on medium heat till browned (about 6 minutes)
• When chicken is cooked through, add the carrots and sauté for another 2-3 minutes
• After sautéing carrots, push the chicken to the sides of the pan to create a hole in the center of the pan
• To the hole in the center of the pan, add the egg and lightly scramble. Once scrambled combine egg with the chicken and carrots
• Add all the sauce ingredients to a small bowl and whisk together
• Add the sauce to the pan with the chicken, bring to a low boil and cook till it's thickened a bit (about 5 minutes)
• Add in green onions
• Add cooked spaghetti squash to individual bowls and top with chickenOptional toppings: bean sprouts, cilantro, nuts, lime wedge

Did you make this recipe?be sure to tag @kaleenas.kitchen or hashtag #kaleenaskitchen