Paleo pad thai spaghetti squash recipes - Dinner lunch

Author: Leslie Wall

These fresh and crunchy paleo Thai Chicken Lettuce Wraps are full of amazing flavors, and simple enough for a hot summer weeknight. Gluten Free, Paleo, & Keto sauce options!

Spaghetti Squash Pad Thai with Chicken {Paleo, Whole30}
Paleo Thai Chicken Lettuce Wraps
Spaghetti Squash Pad Thai
The Best Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai with Chicken {Paleo, Whole30}

This healthier spaghetti squash pad thai is easy to make at home and packed with veggies, chicken, and a flavorful sauce. It comes together in 30 minutes and the leftovers are perfect for lunches the next day! Paleo, Whole30, family friendly and low carb.
Provided by: Michele Rosen
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Paleo,Whole30
Number of ingredients: 23

Ingredients:

2 medjool dates (pitted and softened if necessary by soaking in very hot water for 5 minutes*)
1/4 cup smooth almond butter (a drippy almond butter works best)
2 Tbsp rice vinegar (or apple cider vinegar)
1 Tbsp lime juice
3 Tbsp coconut aminos
2 tsp fish sauce
1 Tbsp sesame oil
1/2 inch fresh ginger (peeled and chopped, or 1 tsp ground ginger)
3 cloves garlic (peeled and chopped, or 1 tsp garlic powder)
Large pinch red pepper flakes
1 med-large spaghetti squash
1 Tbsp avocado oil
1 lb boneless skinless chicken thighs
Sea salt and pepper for the chicken
1/2 medium onion (chopped)
2 cloves garlic (minced)
2 eggs (whisked)
1 cup shredded purple cabbage
1 cup shredded carrots
1 red bell pepper (thinly sliced)
1/2 cup chopped cashews (for garnish)
1 bunch scallions (sliced, for garnish)
More red pepper flakes (for garnish)

Nutrition:

How to cook:

Preheat your oven to 400° F and line a baking sheet with foil or parchment paper.
Cut the squash in half lengthwise and scoop out the seeds and strings. Spray with avocado oil spray or brush with oil and sprinkle with sea salt. Place squash face down on the baking sheet and bake in the preheated oven for 20-25 minutes or until the top of the squash is slightly tender when pushed. For al dente spaghetti squash, be careful not to overbake.
Meanwhile, prepare the sauce. Blend all ingredients in a high speed blender (I used a Nutribulleuntil very smooth, set aside.
Cut the chicken thighs into strips or bite size pieces and sprinkle with sea salt and pepper. Heat a large non-stick skillet or wok over medium high heat and add the avocado oil. Once hot, add the chicken in a single layer and cook, stirring occasionally, to brown and cook through - about 5 minutes.
Lower the heat to medium and push the chicken to the side of the skillet. You can also remove the chicken to a plate if you prefer. Add the onions and sauté until translucent, then add the garlic and cook another 30 seconds, then push to the side of the skillet. Give the eggs a good whisk and pour into the skillet. Allow them to cook nearly through, then flip (like an omelettand use a spatula to break into bite size pieces, then push to the side of the skillet.
Add the cabbage, carrots, and pepper and cook just 30-45 seconds to soften slightly. Add the chicken back to the skillet and stir, then add the sauce and stir to combine. Cook another 30 seconds to blend flavors, then remove from heat.
Scrape the spaghetti squash with a fork to let the strands loose, then toss with the pad thai mixture. Garnish with cashews, scallions, and crushed red pepper if desired. Serve right away and store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Notes: Contact, · ·

Tags:

paleo pad thai spaghetti squash paleo thai chicken lettuce wraps squash pad thai with chicken spaghetti squash pad thai with chicken

Paleo Thai Chicken Lettuce Wraps

These fresh and crunchy paleo Thai Chicken Lettuce Wraps are full of amazing flavors, and simple enough for a hot summer weeknight.
Provided by: Amanda McGillicuddy
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 3 servings
Cuisine: Paleo
Number of ingredients: 20

Ingredients:

1 lb ground chicken
1/2 tbsp coconut oil
1/2 yellow onion
1 tbsp minced garlic
1/2 tbsp ginger paste
1/4 tsp paprika
cayenne pepper (optional)
black pepper (to taste)
2 tbsp coconut aminos
1/3 cup coconut aminos
2 tbsp coconut sugar
1 tsp ginger paste
1 tbsp sunflower butter
1/2 lime (juiced (about 1 tbsp lime juice))
1 head butter lettuce (washed and dried)
1 cup purple cabbage (chopped)
1/4 cup cashews (chopped)
2 tbsp fresh basil (chopped)
2 tbsp cilantro (optional)
1 carrot (shredded)

Nutrition:

How to cook:

Begin by putting the coconut oil in a large frying pan. Once the oil has heated, add the onion and begin cooking on a medium heat until it starts to caramelize. It should turn slightly brown.
Add the minced garlic to the pan and continue to cook for 1 minute. Then add the ginger paste.
Add the ground chicken to the pan. Cook over medium heat and allow to brown. As chicken cooks break it up with a spatula.
While chicken cooks, prepare the sauce by combining the ingredients in a small bowl and whisk together.
Once the chicken has cooked drain any excess moisture.
Add the spices and coconut aminos. Mix the spices in and let the coconut aminos cook down for about a minute.
Reduce the heat and add the sauce to the pan. Allow to simmer for another minute. Stir and remove from head.
Prepare the vegetables by pulling the leaves from the butter lettuce. Remove the outside leaves from the cabbage and slice into thin strips. Shred the carrot with a vegetable peeler. Chop the herbs and green onions. Crush cashews.
Assemble the lettuce wraps, and enjoy!

Notes: 37 Paleo-Friendly Thai Dishes, Paleo Pad Thai With Carrot and Sweet Potato Noodles. Pad Thai is a definitely Thai favorite, but its main ingredient is typically a pile of rice noodles. Not this …

Spaghetti Squash Pad Thai

This Spaghetti Squash Pad Thai is low-carb healthier version of the classic take-out dish! It's so flavorful, full of veggies and a nice mix of textures! It's a dairy-free, gluten-free, paleo, keto and whole30 friendly option that is going to be a sure hit.
Provided by: Lexi
Yields: 2 servings
Number of ingredients: 18

Ingredients:

1 medium-sized spaghetti squash (about 3-4 lbs)
1 tablespoon avocado oil
1 lb. chicken breasts (about 2), diced
12 large shrimps, cleaned and deveined
2 cloves garlic, crushed
1 small red onion, diced
2 mushrooms, thinly sliced
1 carrot, diced
1/2 cup bean sprouts
4 scallions, thinly sliced
3 eggs, scrambled
2 tablespoons coconut aminos
3 tablespoons rice vinegar
2 tablespoons coconut sugar (optional, omit for Whole30 or keto)
1 teaspoon red pepper flakes
1/2 teaspoon garlic powder
chopped peanuts, for garnish
lime, for garnish

Nutrition:

How to cook:

Preheat oven to 350°F.
Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 40-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork.
When the squash is about 15 minutes away from finishing in the oven, heat a large pan over medium-high heat. Once hot add chicken, and a pinch of salt and pepper. Brown chicken on both sides, about 8 minutes total. Remove from pan.
Add shrimp and sear until cooked through, about 1 minutes. Remove from pan.
Add another splash of oil to the now empty pan and then add garlic, onion, carrots and mushrooms and cook until soft, about 5-7 minutes. Add in bean sprouts, 1/2 of the scallions, 3 cups of the cooked spaghetti squash and the cooked chicken and shrimp. Stir to combine and then create a well in the center of your pan and add eggs. Let cook and mix well, so that the eggs are scrambled and incorporated.
Low the heat and add coconut aminos, rice wine vinegar, coconut sugar, red pepper and garlic and stir to combine.
Taste and adjust spices as needed.
Serve immediately and add the optional garnishes of lime, remaining scallions, and peanuts.

Notes: Spaghetti Squash Pad Thai, Add spaghetti squash strands and combine. Add tamarind paste, fish sauce and coconut sugar, mixing through. Throw the chicken and prawns back into the mix, …

The Best Spaghetti Squash Pad Thai

A healthy Spaghetti Squash Pad Thai recipe that tastes so amazing, you'd almost swear it's the real thing! Gluten Free, Paleo, & Keto sauce options!
Provided by: Stacey aka the Soccer Mom
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 7

Ingredients:

Nutrition:

How to cook:

Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicone baking mat and bake for 45 minutes.
Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil). Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
Add spaghetti squash, Pad Thai sauce, eggs, onions and toss to coat evenly.
Remove from heat and garnish with green onion and chopped cashews.

Notes: 10 Nourishing Spaghetti Squash Recipes, Paleo Chicken Pad Thai Pad Thai gets the kibosh on Paleo mostly because of the noodles. Fix the glitch with this Paleo chicken Pad Thai that uses spaghetti squash as the noodle, and uses only …