Paleo Pad Thai

Originally posted by Brynn on 4/18/15


Paleo Pad Thai

Serves 4-5


  • 1lb chicken breast 
  • 1 small spaghetti squash 
  • 1 large carrot 
  • 2 cups baby spinach 
  • sea salt and pepper to taste 


  • 2 tbsp almond butter 
  • juice from one lime 
  • 2 tbsp coconut aminos (you can use tamari or soy sauce if you can tolerate gluten or soy) 
  • 1 tsp sesame oil 
  • 1 tsp sriracha 
  • 1/2 tsp minced garlic 
  • 1/2 tsp ground ginger 


  1. Prepare your spaghetti squash using your regular method. If you have never made spaghetti squash before read this
  2. While the spaghetti squash is cooking, cut up chicken into small pieces and cook throughly with a little coconut or olive oil in a pan
  3. When done, scrap the cooked spaghetti squash into a large bowl 
  4. Using a vegetable peeler, remove the skin of the carrot and discard. Then continue to use the peeler to peel the carrot right into the bowl with the spaghetti squash
  5. Add the spinach. It should wilt/cook a little from the heat of the spaghetti squash. You can also cook it a little in your pan with the chicken
  6. Add sea salt and pepper and toss the veggies together until they are mixed well 
  7. In a small bowl mix together all the ingredients for the sauce 
  8. Add the cooked chicken and sauce to your veggies, stir and serve! 
Print Friendly and PDF