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.
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
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.