Paleo Chicken Pad Thai combines butternut squash noodles, tons of vegetables for texture and flavor, and is drizzled with the most delicious creamy lime almond butter sauce! This kid-friendly variation is not spicy, but full of flavor. You’ll love this for an easy and healthy weeknight dinner!
I am now obsessed with butternut squash noodles. They have this creamy nutty texture that is WAY better than pasta noodles. So how many times did I make them this week? Oh I’m glad you asked! Just 4 times. And this week, I have them on my list to make at least 5 more.
I’m getting a bit off topic. Paleo Chicken Pad Thai was born after my kids demanded what they call “peanut butter pasta” for dinner. It has the most delicious Thai peanut sauce and is served over pasta with chicken and vegetables. Since we never seem to have peanut butter in the house anymore, I made an almond butter sauce. I changed it up a bit from my normal sauce, adding in some lime and making it creamy with some flax milk (any dairy free milk will work). And the result from my official taste testers?
AWESOMESAUCE!!! Their word, not mine. I was able to get them to try some butternut squash noodles with a mixture of regular pasta. I also changed up the vegetables a bit and added in some purple cabbage. Just because the purple was so pretty. To make things really easy, I baked the chicken and the noodles on the same pan while I made the sauce. Saving time and dishes, to make this dinner ready in less than 30 minutes!
Add in that extra crunch with chopped almonds or cashews. You may have more sauce than you need, but you can reserve for another day, or as a dipping sauce with vegetables.
Paleo Chicken Pad Thai
- For the Pad Thai:
- 1 lb chicken breast or tenders*
- 2 butternut squash bulbs
- 2 tbsp avocado or olive oil
- 1 red bell pepper chopped and de-seeded
- 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 optional
- Salt and pepper to taste
- 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 minced ginger
- 1 tbsp apple cider vinegar
- Juice of 1/2 lime
- Begin by heating your oven to 375 degrees. Line a baking sheet with foil and set aside.
- Salt and pepper your chicken breasts (make sure they are roughly around the same size for even cooking). Place on the baking sheet.
- Now prepare your butternut squash. Remove the bulbous end of the squash (you can't spiralize this end because of the seeds). Now peel the skin off the narrow end that you are going to spiralize. It's easier to cut this part in half. Spiralize the sized/shape noodles you like. Once noodles are made, drizzle with a tbsp of oil, add to the sheet pan. Salt and pepper both the chicken and the noodles. Place in the oven and bake for 20-25 minutes, or until chicken is cooked all the way.
- Meanwhile make the sauce: in a blender or food processor, pulse together almond butter, honey, sesame oil, coconut aminos, garlic, lime, vinegar, and ginger. While motor is running, pour in cashew milk. Continue to pulse until sauce is creamy and well combined.
- Heat up skillet to medium heat. Spray with non-stick or use avocado oil. Saute carrots and bell pepper for 2-3 minutes. Whisk together eggs, and add them to the pan. Continue to cook another 2-3 minutes or until eggs are scrambled. Set aside.
- Remove chicken and butternut squash noodles from the oven. Cut chicken into small pieces. Toss chicken and noodles into a large bowl. Now add in eggs and carrot/pepper mixture. Add in cabbage, cilantro, and cashews or almonds. Continue to toss and pour the sauce on top of the mixture (you may not want to use the entire sauce). Mix around until well combine.
- Season with salt and pepper to taste. Serve!
Recipe Notes*Chicken breast tenders are preferred since they will cook evenly. If you have just chicken breast, cut them into even strips.