Paleo Pad Thai
Ingredients
- 1 medium spaghetti squash (about 6 cups shredded)
- 1 teaspoon sesame oil
- 1 pound chicken, thinly sliced
- ¼ cup sliced green onions
- 1 cup shredded carrots
- 1 red pepper, julienned
- 3 eggs, beaten
- ½ cup raw cashews, chopped
Pad Thai Sauce
- 1 tablespoon coconut aminos
- 2 garlic cloves
- 1 tablespoon grated fresh ginger
- ¼ cup unsalted cashew butter
- ½ cup coconut milk
- 1 tablespoon honey
- 2 tablespoons fresh lime juice
- ¼ cup cilantro
- ¼ teaspoon red pepper flakes
Directions
- Cut the spaghetti squash in half. Remove the seeds. Place the squash, cut side down, in a microwave-safe dish. Cook in the microwave for 12-15 minutes or until tender when pierced with a fork.
- Shred the spaghetti squash and set aside.
- In a large skillet, heat the sesame oil. Add the chicken and cook through. Add the green onions, carrots, and red pepper. Cook for 2-3 more minutes.
- Add the eggs to the pan and scramble, cooking with the chicken and other vegetables.
- Combine all ingredients for the sauce in a blender and process until smooth.
- Add the shredded spaghetti squash and the sauce. Stir and cook until all ingredients are evenly combined. Sprinkle with chopped cashews.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 430 (200 from fat) |
| Total fat | 22g |
| Saturated fat | 8g |
| Cholesterol | 195mg |
| Sodium | 200mg |
| Carbohydrate | 29g (4g dietary fiber, 11g sugar) |
| Protein | 30g |
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