I have a confession: prior to making and eating this recipe, I’d never tried Pad Thai!  I never really knew what the dish consisted of and growing up a picky eater, I never dared to taste it.  All that has changed since I made this!  This Whole30 Chicken Pad Thai has so many different flavors and textures.  I chose spaghetti squash as my “noodle” base but zucchini noodles or butternut squash noodles would be another great Whole30 option.  The almond butter sauce is truly to die for!  It’s a little sweet, a little savory and bursting with flavor.  I hope you enjoy this dish as much as I do!

This Pad Thai is a little more involved but I promise it’s worth every second!  We will start with making the spaghetti squash.  Don’t be intimidated!  It’s easier than it looks.  Slice a spaghetti squash lengthwise and scoop out the seeds inside.  It’s a little like carving a pumpkin.  Drizzle some olive oil on the inside and bake face down for 35-40 minutes.  Spaghetti squash is done when you’re able to easily shred the insides with two forks, creating long strands of spaghetti.

Meanwhile, cook the chicken in a skillet.  While it’s cooking, add the sauce ingredients to a blender and blend until smooth.  Once chicken is browned, remove from skillet.  Add in the chopped red pepper and eggs.  Keep stirring until the eggs are scrambled.  Add in the red cabbage, carrots and green onion and stir to combine.  If your pan is too dry, feel free to add in some olive oil.  After a few minutes, return the chicken to the pan and add in the sauce and spaghetti squash.  Mix until everything is coated in the sauce.  Once warmed through, remove to plates and garnish with cashews if desired.

This Pad Thai will blow your mind!  It’s filled with such a variety of textures and flavors.  It’s great for a weeknight when you have a little bit more time or for a fancy weekend dinner.  It also makes great leftovers!  Simply store in an airtight container in the fridge for 2-3 days and reheat as necessary.  You’re going to love this!


Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Lunch, Dinner
Servings: 8 servings



1 large spaghetti squash
3 lbs chicken breast, cubed into 1 inch pieces
3 TBL olive oil
1 red pepper, chopped
1 large carrot, julienned
2 eggs, scrambled
1/4 cup chopped red cabbage, chopped
1/4 cup green onion, chopped
1/4 cup cashews
1 tsp onion powder

1/3 cup creamy almond butter
1/4 cup water
2 TBL Big Tree Farms Gingery Lime Coconut Aminos
1 tsp minced garlic


Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper.

Slice spaghetti squash lengthwise.  Using a large spoon, scoop out seeds.  Coat insides of spaghetti squash with 1 TBL olive oil and place face down on the baking sheet.

Roast for about 35-40 minutes.  Spaghetti squash is done when the “insides”are easily shredded with two forks.  Set aside.

In a large skillet, add 2 TBL olive oil and turn to medium high heat.  Sprinkle onion powder over chopped chicken, add to pan and sear for 2-3 minutes on each side. Flip several times until cooked through.

While chicken cooks, make sauce.  Add all sauce ingredients to a blender and blend.  If a thicker sauce is desired, reduce amount of water.

Once chicken is done, remove from pan and add chopped red pepper and eggs.  Once eggs are scrambled, add red cabbage, carrots and green onion.  Add additional 1 TBL of olive oil if needed.

Let cook on low for 2-3 minutes.  Then, add chicken back in along with sauce and shredded spaghetti squash.  Stir until the sauce coats everything in the pan.

Once everything is coated in the sauce, remove to plates.

To assemble: serve chicken and spaghetti squash mixture and top with cashews if desired.