Pad Thai was a Friday night staple for me in college. This is a spin on one of the most popular Thai dishes, made with spaghetti squash and tons of veggies! To save time I like to chop my veggies and chicken ahead of time and set aside in the fridge until I want to prep this dish. I also used a food processor to slice the carrots and radishes very thinly.
Ingredients
- 1 spaghetti squash
- 2 Tbsp 29.57 ml coconut oil plus more for greasing
- 1 sweet onion roughly chopped
- 3 cloves garlic minced
- 1 Tbsp 14.79 ml ginger approximately 1 inch, peeled and minced
- 4 carrot peeled and sliced thinly
- 8 ounces 236.59 ml sugar snap peas ends chopped off and discarded
- 1 cup 240.00 ml radishes thinly sliced
- 1/3 cup 80.00 ml cashews crushed
- 1/4 cup 60.00 ml coconut milk unsweetened
- 3 Tbsp 44.36 ml sunflower seed butter
- 1 Tbsp 14.79 ml apple cider vinegar
- 1/2 tsp 2.46 ml sea salt
- 1 Tbsp NaN ml gluten-free fish sauce
- 1 Tbsp 14.79 ml Coconut aminos
- 2 chicken breast cooked, chopped or shredded
- 4 Tbsp 59.15 ml green onions sliced, for garnish
- 6 lemon wedge for garnish
Instructions
- Preheat oven to 350 degrees F.
- Cut spaghetti squash in half lengthwise and place face down on a baking dish greased with coconut oil. Let cook for about 45 minutes or until soft.
- Heat large pan with coconut oil over medium heat. Add onions and cook for 3-5 minutes.
- Add garlic and ginger. Cook for a couple minutes then add carrots, snap peas, radishes and cashews.
- When vegetables begin to soften, after about 10 minutes, mix in coconut milk, sunflower seed butter, apple cider vinegar, sea salt, fish sauce, and coconut aminos.
- Stir in cooked chicken and cooked spaghetti squash. Continue to let cook for a couple minutes to let flavors blend together.
- Top with green onions and additional cashews. Serve with lemon wedge.
