Chicken Pad Thai paleo style
Cooking Steps
-Preheat oven to 375. Cut spaghetti squash in half and place face down in a pan. Cooks 45-hour based on the size of the squash, don’t over cook it.
-While squash is cooking place coconut oil in a wok, once heated brown your chicken, 4 green onion and garlic. Remove from pan when chicken is cooked through. Add a little more oil if needed and place carrots and bean sprouts in wok for about 3-5 minutes. Add eggs, they don’t have to be beaten. Once eggs are cooked through add chicken back in and next 8 ingredients.
-Once spaghetti squash is done add desired amount into wok and mix thoroughly.
-Garnish with crushed peanuts or almonds and rest of green onion.
This is so YUMMY!!!!
Serves 4
30-45 min
This is a Non-Dairy Recipe
Ingredients
- 1 medium spaghetti squash
- 1-1.5 lb chicken diced, 1 tbsp coconut oil
- 6 green onion, leave some for garnish
- 2 garlic cloves minced
- 1 cup bean sprouts
- 3/4 cup chopped carrots
- 4 eggs
- 5 tbsp coconut sugar
- 1-tbsp chili garlic sauce, 4-tbsp fish sauce, 2 tbsp coconut, white wine vinegar
- 1.5 tsp crushed red pepper, 1/8 tsp cayenne pepper, juice of half a lime, 4 tbsp crunchy organic almond butter
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20 Responses to “Chicken Pad Thai paleo style”
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[...] blogs and sites on the web!Chicken Pad Thai paleo style Fast Paleo / Posted on: October 15, 2012Fast Paleo – -Preheat oven to 375. Cut spaghetti squash in half and place face down in a pan. Cooks [...]
What do you recommend in place of “chili garlic sauce” and “fish sauce”? The source & quality of ingredients in those types of bottled sauces (especially fish sauce) has always been questionable to me. Fish sauce especially makes me feel ill after consuming it.
Como se puede ver en español
. Gracias
fish sauce could probably be replaced by Worcestershire or braggs aminos. Most thai food uses fish sauce for given taste and a company called Red Boat makes the most clean one that I have found. As far as the chili garlic sauce you could use chili paste and garlic. That’s about all I can think about to substitute with. Hope this helps!
Outstanding job and Kudos from a very proud Mom!!
This looks like a great recipe. Since going Paleo, I’ve missed Pad Thai so much! I will substitute honey for the coconut sugar. Please read the following article from Tropical Traditions about coconut sugar. It is bad news!! http://www.tropicaltraditions.com/coconut_palm_sugar.htm
[...] Chicken Pad Thai – Paleo Style: By Randi Miller [...]
Instead of baking the spaghetti squash, just microwave it. In this case it makes no difference, well besides saving you tons of time.
I would omit the bean sprouts in this recipie since the are legumes
I’m a huge Pad Thai fan. This recipe was amazing and very filling too. HIGHLY recommended
PS – I microwaved the squash instead of baking it like someone else suggested. Saved me tons of time.
[...] Thursday: Chicken Pad Thai – Paleo Style. [...]
I wouldn’t really be too concerned about bean sprouts. It’s very low on the glycemic index and not really a “bean”.
Heather, glad you like it
thanks for the feedback!
[...] found a delicious looking Chicken Pad Thai Paleo Style recipe on fastpaleo.com (which can be found here) and tried to make a similar meal. I mostly followed the recipe but changed a couple of [...]
What is the “2 tbsp of coconut” supposed to be? Oil, sugar, shredded, milk?
This was great. I only used 2 tbs fish sauce and added 2 tbs red curry paste to give it a little extra flavor, I will definitely be making again!
This Thai Chicken sounds great!
I made a couple substitutions. I left out the bean sprouts, but used chopped cauliflower instead. I still used fish sauce and chili garlic sauce. Eventually I want to find substitutions for them, but I still have a couple of small bottles I’m using up and then I’ll make the switch. I left the sweetner out completely. Real Pad Thai is sweeter than mine turned out, but I don’t really care if it is authentically sweet. Its the nutty noodley taste I wanted.
I am obsessed with this recipe! I’ve made it three times in a week haha. It is really tasty, very very filling, and I think I prefer Pad Thai with spaghetti squash now instead of noodles! For the chili-garlic sauce, most of the store-bought/bottled options have a lot of added sugar, salt, etc…making them somewhat incompatible with Paleo. So I actually made my own sriracha, which turned out delicious. I have it jarred in the fridge to use whenever I want, and add some on top of the pad thai.
Here is where I found the recipe. I used habaneros and fresnos. Enjoy! http://www.jasonandshawnda.com/foodiebride/archives/12806/
Husband said BEST EVER! I used the 2tbs fish sauce and 2tbs red curry… also used raw honey
[...] altogether. I say “all things in moderation.” It has happened for many people; that when you start eating healthy and your body gets used to it your body will reject processed Homebrew Recipe In The [...]