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!
A delicious and light way to enjoy Pad Thai!
Pad Thai Chicken will forever be one of our favorite meals to order off a menu at a restaurant. It doesn’t get much better than crunchy veggies, chicken, a peanut sauce, and noodles to slurp! But in typical Wholesomelicious form, I have to find ways to lighten up traditional Pad Thai.
As a nutritionist, I am always on the lookout for ways to add in more veggies and fiber. With this particular Pad Thai, we’re using butternut squash noodles! Butternut squash is loaded with fiber, and other nutrients like Vitamins A and C.
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. From my Butternut Squash Noodles with Tomato Basil Sausage Cream Sauce, to my Greek Meatballs with Roasted Red Pepper Sauce.
How to Make Paleo Chicken Pad Thai:
To start, we will need to prep butternut squash and spiralize it. My spiralizer is one of my favorite tools!
- Cook the butternut squash noodles and chicken at the same time on a baking sheet. This saves time!
- While it’s baking in the oven, make the sauce by combining in the food processor or blender.
- In a skillet, heat up oil and saute the carrots and bell pepper.
- Scramble an egg in the same skillet.
- Toss noodles, veggies, chicken, and sauce together.
- Top with cilantro, green onion, and almonds to serve.
Nut Butter Sauce:
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). The honey, nut butter, coconut aminos, ginger, and apple cider vinegar work also work so well together! And the result from my official taste testers?
AWESOMESAUCE!! Their word not mine, haha. You may have more sauce than you need, which you won’t mind at all. Just store any extra in the fridge for later use.
Variations and Adaptations:
- Noodles: feel free to use any noodle of choice. This is also delicious with zucchini noodles or sweet potatoes. If you want to use any kind of pasta, you can also substitute with a thin noodle!
- Veggies: I used carrots and bell pepper in here. Feel free to customize! Mushrooms and broccoli are also great options.
- Protein: Shrimp or beef would also make a great option.
Other Thai Dishes you will enjoy
Here are a few of my favorite Thai dishes to make:
- Thai Coconut Curry Meatballs
- Thai Basil Beef Stir-Fry
- Thai Chicken Zoodle Soup
- Thai Beef Drunken Zoodles
Paleo Chicken Pad Thai
Paleo Chicken Pad Thai is just like your favorite restaurant Pad Thai, without the grains! You'll love the delicious nutty sauce on top.
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. To use the stovetop variation, see the notes section below.
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.(note that thicker noodles require at least 20-25 minutes, thinner noodles might be done faster). 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!
*Chicken breast tenders are preferred since they will cook evenly. If you have just chicken breast, cut them into even strips.
**To make on the stovetop, saute the butternut noodles first with avocado or olive oil for 5-7 minutes. Remove from pan and keep warm. Next, cook the chicken after cutting into bite sized pieces. Once chicken is almost cooked, add the egg.