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Closeup of paleo pad thai in a bowl.

Paleo Chicken Pad Thai

Course Main Dish
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 3 people
Author Marissa


  • 1 small spaghetti squash
  • 1 tablespoon + 2 tablespoons extra light olive oil
  • 1 teaspoon toasted sesame oil
  • 2 boneless chicken breasts pounded and butterflied
  • salt
  • freshly ground black pepper
  • ground ginger
  • cup sweet onion chopped
  • 2 cups snap peas
  • 3 garlic cloves minced
  • 2 eggs lightly beaten
  • 1 tablespoon coconut aminos
  • ½ teaspoon fish sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon red pepper flakes
  • 1 tablespoon chicken stock
  • 1 tablespoon cashew butter
  • ½ inch fresh ginger root peeled and grated
  • 1 tablespoon freshly squeezed lime juice
  • sliced almonds
  • ½ tablespoon chopped cilantro optional


  • Preheat the oven to 375 degrees.
  • Cut the spaghetti squash in half lengthwise. Scoop out the pulp and seeds with a spoon. Rinse the flesh side with a little cold water and place on a baking sheet, cut-side down.
  • Roast in the oven until the squash is tender; about 25-40 minutes, depending on the size of the squash. We're using a small one for this recipe, so the time should be closer to the 25 minute mark. Be careful not to overcook it! You don't want it to be mushy.
  • Remove the squash from the oven and use an oven mitt to turn it cut-side up and let it sit until it's cool enough to handle, about 20 minutes.
  • While the squash is cooling, make the sauce.
  • In a small bowl, whisk together the coconut aminos, fish sauce, rice vinegar, red pepper flakes, chicken stock, cashew butter, grated ginger, and lime juice. Whisk until well blended and set aside.
  • Use a fork to scrape the squash to make long strands. Set aside.
  • In a large wok, heat 1 tablespoon olive oil and sesame oil over medium-high heat.
  • Season the chicken with salt, pepper and ground ginger. Add to the wok and cook thoroughly, about 4-6 minutes per side. Remove the chicken from the wok and set aside.
  • Add 2 tablespoons olive oil to the wok and add in the onions and snap peas. Cook for 5 minutes.
  • While the veggies are sautéing, slice the chicken into bite-size pieces and set aside.
  • Add in the minced garlic and saute until fragrant, 30 seconds to a minute. Push the veggies to the side and add in the eggs. Scramble the eggs until cooked; about one minute. Mix together with the onions and snap peas.
  • Toss in the spaghetti squash and chicken, continue to mix together.
  • Lastly, add in the sauce and mix well. Salt to taste.
  • Serve the pad thai topped with almond slices and chopped cilantro.
  • Enjoy!


- To save on time, prep the other ingredients while the squash is roasting in the oven. Make the sauce, cook and slice the chicken, chop the onions, garlic, etc.
- If you don't have chicken stock, you can substitute with another stock or water.
- A small spaghetti squash could yield 3~4 cups. More than 4 cups would be too much for the amount of sauce in this recipe, so adjust if necessary.