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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.

Course Main Course
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Amy Rains


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


  1. 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. 

  2. Salt and pepper your chicken breasts (make sure they are roughly around the same size for even cooking). Place on the baking sheet.
  3. 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.

  4. 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.
  5. 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.
  6. 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.
  7. 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.

**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.