Paleo Pad Thai

Updated: May 6, 2019

Confession: Thai food is one of our favorites...but it is typically very time consuming so we rarely make it. But lately I have been working on how to make this process quicker by prepping certain items, well this week I think we finally figured it out!

By having groceries in the house Sunday morning we were able to spiralize all the veggies ahead of time, then prep the sauce, and cut up the chicken. Once we did the prep work before hand making this delicious meal after work was effortless! 


For the Pad Thai:

 1 lb chicken breast -cubed

 2 butternut squash

 2 tbsp avocado or olive oil 

 2 carrots chopped or julienned

 2 eggs

 1/2 cup chopped red cabbage

 1/4 cup chopped green onion

 1/2 cup chopped almonds or cashews

 1/4 chopped fresh cilantro 

 Salt and pepper 

For the sauce:

 1/2 cup almond butter

 1/3 cup cashew milk or your favorite dairy-free milk

 3 tbsp raw honey

 1 tbsp toasted sesame oil

 2 tbsp coconut aminos or soy sauce

 2 cloves garlic-crushed

 1 tsp ginger-minced

 1 tbsp apple cider vinegar

 1/2 lime-juiced


  1. Preheat oven to 375* F. 

  2. On a lined baking sheet, place your chicken breast cubed seasoned with salt & pepper (save room for your butternut squash noodles on sheet pan).

  3. Now the veggies, cut the top and bulbous end off of your butternut squash(you can't spiralize the bottom bulb as it has seeds inside). Peel the skin off and using your spiralizer make noodles!

  4. Once noodles are made place on sheet pan with chicken add olive oil, salt, & pepper. Bake for 20 minutes(check to make sure chicken is cooked).

  5. Now for the sauce (while the chicken cooks make the sauce) in a blender/Nutribullet blend all the ingredients minus the dairy-free milk. While the sauce blends slowly add in the milk until creamy.

  6. In a sauté pan heat up oil to sauté your carrots (I like to use pre shredded carrots)...set aside in a large mixing bowl.

  7. Scramble your eggs next, add to bowl as well.

  8. Place your noodles and chicken into the bowl along with cabbage, cilantro, green onions, and nuts of choice.

  9. Toss the salad together and slowly drizzle in your sauce. 

Note: we tend to use less sauce than we make, but if we have guests we typically toss the salad and serve the dressing on the side. This recipe will typically serve 4, unless you live in my household...then this is just 2 servings with the possibility of a lunch portion. 

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