Almost-Paleo Pad Thai Spaghetti

I’m sensing a trend… in my kitchen.

A trend that’s rubbing off on my blog.

And by rubbing off I mean on the heels of one Spaghetti Squash recipe, you’re about to get another.

It’s also another recipe I hadn’t really planned on blogging – but I feel like I’d be a real cheenchster if I didn’t – which means you’ll be getting another less than awesome food photo but it comes attached to  DELICIOUS recipe so it’s OK, right?

Pale-OH Spaghetti Squash Chicken Pad Thai

So this recipe was intended to be 100% Paleo  – but I used Tamari (gluten-free soy sauce) which has not wheat but still has soy.  And soy is still soy and not cool in Paleo School.  As you’ll see it doesn’t call for a ton of Tamari anyway, so I’d say you’re good to go ahead and omit altogether if you want this to be Paleo and if not – throw caution to the wind and use Tamari or Soy Sauce.

• 1 large Spaghetti Squash
• 3 chicken breast cutlets (if you want to save a few bucks, pound them out yourself!)
• 2 c. bok choy, chopped
• 2 c. carrots, thinly sliced
• 3-4 cloves garlic, minced
• 1/2 c. chicken broth
• 1 tbsp Tamari (If you are strict Paleo OMIT)
• 2-3 tbsp Almond Butter (make sure it has no added sugar or palm fruit oil or any funny sweetener biz)
• 1 1/2 tbsp white vinegar
• 1 tbsp Huey Fong Chile Garlic (I am not sure this is 100% Paleo as it have preservatives in it you can omit and instead use 1 red chile pepper, chopped or even red chile pepper flakes)
• Salt & Pepper

Garnish

• 1 c. sliced/slivered/chopped almonds
• green onions, chopped
• cilantro, chopped
• lime wedges 
• And for the non-Paleo loves in your life maybe have some Sriacha on hand.

Preheat oven to 400

Slice spaghetti squash length-wise, scoop out seeds and extra strings.  Season with olive oil, salt and pepper and lay flesh-side down on foil lined baking sheet.  Roast for 40-50 minutes or until tender.

Remove once cooked and set aside until easy to handle.  Scrap out noodles and set aside in bowl.

Saute chicken with salt, pepper and olive oil until cooked through.  Set aside.

In large pan, or Wok, add garlic and 1 tbsp of olive oil.  Cook for about a minute and then add bok choy and carrots. Cook until tender, about 3-5 minutes. Remove from Wok and onto plate.

Add broth, almond butter and vinegar, chili garlic sauce/chili pepper and Tamari (if you’re using it) to pan. Use whisk to combine and heat until sauce is smooth.  Add in chicken, veggies and squash noodles and mix together until sauce has coated everything.  Keep over low heat for 5-10 minutes.

Serve with garnishes and enjoy!