Healthier living, one day at a time!

Paleo Pad Thai

Prep Time

20 minutes

Prep Notes

Use Paleo Pad Thai sauce for this recipe.


4 servings


1 cup Pad Thai Sauce
4 large eggs
4 teaspoons coconut aminos or tamari
1-2 tbsp coconut oil, divided for cooking
1 medium onion, thinly sliced (about 1 cup)
2 cups snap peas, thinly sliced lengthwise
4 cups cooked spaghetti squash ( 1 medium squash)
1 lb. grilled chicken thighs, diced

chopped toasted cashews or almonds
sunflower seeds
sliced scallions
minced cilantro
squeeze of lime juice


  1. Crack eggs into a small bowl, and use a fork to scramblethem with the coconut aminos. Heat a large skillet over medium-high heat, about3 minutes. Add 2 teaspoons coconut oil to skillet. When hot, pour in the eggs.Reduce heat to medium and cover, letting the eggs cook until they’re set andbeginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown theother side. Remove the eggs from the pan and cut into strips with a sharpknife.
  2. Using the same pan, increase heat to medium-high and add coconutoil to the pan. Sauté the onion and snap peas, stirring with a wooden spoon,until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heatedthrough, about 3 minutes.
  3. Add the Pad Thai sauce to pan and stir-fry until everythingis well-blended and hot. Divide among 4 plates, sprinkle with garnishes, andserve hot.

Photo credit: Steve Snodgrass via Flickr


This is a great use for left over chicken and spaghetti squash!

Cooked shrimp or pork can be used in place of chicken.


Adapted from The Clothes Make the Girl