This Chicken Pad Thai isn’t like anything you’ve had before. It is made with cashew butter for the creaminess and coconut aminos and fish sauce for the umami flavor. Spaghetti squash for a fun and delicious twist of vegetables while also being gluten free.
This recipe has become a fan favorite in the SKS community. See their Comments below to confirm the hype! You will love it too.
What Makes this Chicken Pad Thai Authentic
Besides myCrockpot Thai Curry Chicken, one of our favorite dishes has to be this Chicken Pad Thai Noodles!
Tom and I were hooked ever since we were in Thailand for our honeymoon. I knew I had to find a way to make a healthy version of this without compromising any flavor.
Meet the best Chicken Pad Thai recipe possible! I’m so excited to share it with you guys!
Authentic Pad Thai flavor comes from a few classic ingredients. A few of these ingredients include:
- Green onion
- Ginger
- Garlic
- Sesame Oil
- Fish Sauce (I used this fish sauce )
These ingredients will ensure that you have a strong foundation of authentic classic Pad Thai flavors. Then you can easily make substitutions to make this amazing dish to make it to your liking.
Pad Thai Noodles Ingredients
First, instead of soy sauce for this recipe, I used coconut Aminos, which is a soy free alternative to soy sauce that’s made from the fermented sap of coconut palm.
It is also much lower in sodium and has a lower glycemic index than soy sauce.
Then I used cashew butter for the sauce instead of peanut butter.
Cashew butter is able to provide a nutty, creamy element that is most similar to peanuts than any other nut.
Lastly, the other fun and delicious subtitution I made was using spaghetti squash noodles instead of the traditional rice noodles.
Check out my post on how to make spaghetti squash if you’re not sure how to prepare them. They are a great choice for this recipe because the flavor pairs nicely with cashews.
However, you could use zoodles (zucchini noodles) or sweet potato noodles as well if you’d like.
Additional Ingredients You Will Need:
- Cashew butter
- Lime juice
- Chicken
- Egg
- Carrot
- Bean sprouts
- Red bell pepper (optional, for the color)
I always like to include the red bell pepper because it makes the dish look pretty with a pop of color as well as adding a great crunch and flavor.
Instructions for Chicken Pad Thai with Spaghetti Squash
How to Make the Best Chicken Pad Thai
This unique Pad Thai made with spaghetti squash can taste so flavorful too!
With these tips below, you are sure to nail that authentic flavor every time.
Tips to Make the Best Chicken Pad Thai
1. Thinly Slice the Chicken.
Chicken that is cut thin cooks faster and absorbs more of those authentic Thai flavors.
2. Use Fresh Ingredients When You Can
Fresh, zesty lime juice and green onions sprinkled on top gives your dish a perfect balance and lovely finish.
3. Avoid Overcooking the Carrots and Beansprouts
The vegetables provide a delicate crunch to the soft spaghetti squash (or whatever noodles you like to use). Making sure to have a variety of textures in this dish is important to the overall enjoyability and composition of the meal.
4. Add Crushed Cashews On top Before Serving.
This small yet thoughtful step will add a nice element of crunch to your finished dish, and it looks absolutely gorgeous as well.
Why I Love This Pad Thai Recipe
Thai food always brings back memories of Tom and me on our honeymoon, so having a recipe allows me to indulge in this dish whenever I’d like has been so helpful.
Not to mention, this dish is a great recipe for meal prep. Try double up the recipe (without the noodles) and you can freeze it.
Then you will have a delicious pad thai sauce waiting fo you to throw a light and delicious meal together quickly.
How to Store Pad Thai Noodles
If you have any leftovers, which I doubt you will, it’s best to store them in an air-tight container in the fridge for 2-3 days.
For best results, do not mix in the spaghetti squash until you are ready to serve. This will prevent the spaghetti squash from getting mushy.
Let me know if you have any questions before cooking, or if you have tried it, I’d love to hear what you think! Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Chicken Pad Thai with Spaghetti Squash
Yield: 6
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
This Chicken Pad Thai recipe is loaded with authentic flavors, and a fun twist with spaghetti squash. The tender juicy chicken smothered in a sweet and umami pad thai sauce, it is the perfect family dinner!
4.53 stars (96 reviews)
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Ingredients
Pad Thai and Noodles
- 1 Spaghetti Squash
- 1 lb chicken breast or chicken thighs, thinly sliced
- 3 tbsp avocado oil, for sautéing
- 2 green onions, scallion – (chopped, separate the white and green part)
- 2 cloves of garlic, minced
- 2 eggs, whisked
- 1 cup carrots, thinly sliced
- 1/3 cup red bell pepper, thinly sliced
- 1/2 inch fresh ginger, thinly sliced
- 3 tbsp coconut aminos, marinate the chicken
- Salt to taste *
- A handful of bean sprouts, for garnish
Pad Thai Sauce
- 3 tbsp cashew butter
- 2 tbsp rice vinegar
- 1/2 lime squeezed
- 1/4 cup coconut aminos
- 2 heaping tbsp fish sauce
- 1 tsp sesame oil
Garnish
- 1/4 cup cashews, crushed
- 1 lime, cut into wedges
- the green part of the 2 green onion, scallion
Equipment
Instructions
Fork one whole cooked spaghetti squash into “noodles” and set aside. (See this post for “How to Make Spaghetti Squash”)
Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken with salt *, coconut aminos, ½ tsp ground ginger.
While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients.
Heat 1 -2 tbsp oil in a skillet, add chicken. Stir occasionally until cooked through – (For thinly cut chicken, this takes approx. 5 minutes). Remove chicken from the pan. Set aside.
In a bowl, beat up 2 eggs. Heat 1 tbsp oil in the same pan (wipe out first if there are chicken pieces stuck to the pan), and then add the beaten eggs. Give it a quick stir and remove from the pan (while it is still runny on top). Set aside.
Heat 1 – 2 tbsp oil on medium heat. Once shimmering, Add the white part of chopped green onion and sauté until slightly brown (~ 30 sec ). Add carrots, red pepper, ginger, and garlic. Cook for another minute.
Add chicken and egg back to the skillet*. Use a spatula to break up the eggs into small pieces. Add the Pad Thai sauce and cook for about 30 seconds. Stir to combine all the ingredients.
Remove from the heat. Add prepared spaghetti squash to the pan and gently mix together. **
Garnish with fresh lime, crushed cashews, the green part of the chopped green onions, bean sprouts and crushed red pepper flakes.
Notes
- *If you have salted the chicken enough, taste the pad thai mixture before adding more salt. Since the coconut aminos is salty itself, you will want to be gentle when adding extra salt.
- **You can also serve the spaghetti squash separately on a plate and add the Pad Thai Mixture on top.
- Store in air-tight containers in the fridge for up to 3 days.
Serving: 1g, Calories: 426kcal, Carbohydrates: 24g, Protein: 34g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 17g, Cholesterol: 154mg, Sodium: 704mg, Fiber: 4g, Sugar: 11g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Author: Shuang Shuang Liang
Course: Main Course
Cuisine: Thai
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