Chicken Pad Thai with Peanut Sauce! (paleo, low fat, low carb)

We eat this all the time! It’s super easy, and such a crowd pleaser. Very few ingredients, and easy to build up based on what you have on hand! I’ve made this with Spaghetti Squash or Zucchini as the noodles. For Chris and Ella I usually make gluten free brown rice pad thai noodles.


Noodle Options- Both options serve 3-4 people.

  • 1 medium sized spaghetti squash

*Preheat oven to 375. Pierce squash a few times with fork. Wrap in foil. Roast 45-60min. Let cool in fridge for about 1hr, or let sit overnight in fridge if you want to prepare the night before. Slice thru midsection, not lengthwise, pull out seeds, then shred the “noodles” out with a fork. I like to rinse mine through a strainer, otherwise they shed too much liquid and can make the sauce too soupy. Set aside until Pad Thai sauce is ready!


(as seen on @fitmamaq)


  • 5-6 medium sized zucchini squash
  • 1 tbs coconut oil

*Using a vegetable spiralizer, make your “zoodles” to desired thickness. I prefer them thin for this recipe. Warm a large skillet with coconut oil (or use spray for lower fat). Stir fry on medium low heat, just til softened, not browned. Be sure not to overcook!


(as seen on @fitmamaq)

Chicken and Pad Thai Peanut Sauce-

  • 3-4 organic chicken breasts chopped and cubed (coated in salt, pepper, and garlic powder for frying)
  • 3-5 green onions diced
  • 1/4 cup packed cilantro diced
  • 1 dime sized cube fresh ginger, diced
  • 1/2 cup Betty Lou’s Organic Just Great Stuff Powdered Peanuts (or 4tbs peanut butter)
  • 1 cup unsweetened or sweetened coconut milk (depends on preference)
  • 1/4 cup fresh lime juice
  • salt and red pepper flakes to taste
  • optional- add in extra stir fry veggies to cook with your chicken! Broccoli, white onion, red peppers, green peppers, bok choy! Get creative!

In a large skillet, fry chicken until browned (about 8-10min). In a small saucepan combine all sauce ingredients and wisk together on low heat, until bubbling. Be careful not to burn. Add noodles of choice to chicken skillet, pour sauce mixture into skillet. Sauteed on medium/low heat until well combined! Serve with siracha, fresh lime juice and fresh cilantro!




2 thoughts on “Chicken Pad Thai with Peanut Sauce! (paleo, low fat, low carb)

  1. Pingback: Chicken Pad Thai with Peanut Sauce! (paleo, low fat, low carb ... - Celebrity Chefs TV | Celebrity Chefs TV

  2. Just want to say I LOVE this receive! I make it with roasted cauliflower instead of chicken for a vegan option! Mmmmmmm!! Thank you! Kristi

    Sent from my iPhone


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