Authentic Paleo Spaghetti Squash Pad Thai (Chicken & Shrimp)

Ingredients

For the Pad Thai Noodles & Proteins:

• 1 medium spaghetti squash (approx. 3 lbs, roasted and scraped into 4 cups tender noodle strands)
• 1 lb pasture-raised boneless chicken thighs or breasts, sliced into thin bite-sized strips
• 0.5 lb wild-caught shrimp, peeled and deveined
• 2 large pasture-raised eggs, lightly beaten
• 2 tbsp unrefined avocado oil (divided, for high-heat wok frying)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 scallions (green onions), sliced into 1-inch batons
• 1.5 cups fresh bean sprouts or shredded green cabbage

For the Authentic Sweet & Tangy Pad Thai Sauce:

• 0.33 cup organic coconut aminos
• 2.5 tbsp fresh lime juice (approx. 2 limes)
• 2 tbsp creamy unsweetened almond butter or sunflower seed butter (replaces peanut butter)
• 1.5 tbsp Red Boat fish sauce (pure black anchovy extract)
• 1.5 tbsp pure tamarind paste or raw honey (adds signature sweet-sour tang)
• 1 tsp garlic chili sauce or sriracha (optional, adjust to spice preference)

For Garnish:

• 0.33 cup dry-roasted cashews, roughly chopped (replaces crushed peanuts)
• 0.25 cup fresh cilantro leaves
• Fresh lime wedges and crushed red pepper flakes

Step-by-Step Instructions

1. Roast Spaghetti Squash Strands: Slice spaghetti squash crosswise into 1-inch rings (this yields longer, less watery noodles than slicing lengthwise). Scoop out seeds, rub with 1 tsp avocado oil, and roast on a parchment-lined baking sheet at 400°F (200°C) for 25 minutes until al dente. Scrape with a fork into long noodle strands and gently press with a paper towel to remove surface moisture.
2. Whisk Pad Thai Sauce: In a small bowl, whisk together coconut aminos, fresh lime juice, almond butter, Red Boat fish sauce, tamarind paste (or honey), and garlic chili sauce until completely smooth and emulsified.
3. Sear Chicken & Shrimp: Heat 1 tbsp avocado oil in a large 14-inch wok or deep cast-iron skillet over HIGH heat. Add sliced chicken and sear for 3 to 4 minutes until browned. Add shrimp, minced garlic, and grated ginger; toss for 2 minutes until shrimp turn pink and opaque. Transfer proteins to a plate.
4. Scramble the Eggs: Add 1 tsp avocado oil to the open hot wok. Pour in the beaten eggs and scramble vigorously with a wooden spatula for 30 to 45 seconds until soft curd ribbons form. Push eggs to the side.
5. Flash-Fry Noodles & Toss with Sauce: Add the roasted spaghetti squash noodles, scallion batons, and bean sprouts (or shredded cabbage) to the hot wok. Pour the prepared Pad Thai sauce over the noodles. Return cooked chicken and shrimp to the wok.
6. Toss on High Heat (Chef Secret): Toss everything vigorously over high heat for 90 seconds until the squash strands absorb the savory tamarind sauce without becoming soggy. Remove immediately from the heat.
7. Plate & Garnish: Divide steaming Pad Thai between 4 wide bowls. Scatter generously with chopped roasted cashews, fresh cilantro leaves, a pinch of red pepper flakes, and fresh lime wedges for squeezing. Serve immediately!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Spaghetti squash provides a low-glycemic, fiber-rich matrix loaded with Vitamin C, B-complex vitamins, and potassium without the rapid insulin spikes of refined white rice noodles. Wild-caught shrimp and pasture-raised chicken deliver comprehensive branched-chain amino acids (BCAAs) that stimulate muscle protein synthesis, while pure tamarind extract supplies polyphenols with proven cellular antioxidant properties.

Frequently Asked Questions