Spaghetti Squash Pad-Thai

Sometimes you just want a pile of something spicy-creamy-comforting… like Pad Thai.

The original recipe includes the fixtures, rice noodles, soy sauce, peanuts, and sugar. To make it safe for Sweat Nation to consume it, We got working in the Sweat Nation kitchen and came up with this Super Star recipe that's sure to keep you feeling full and happy.

We hacked the recipe by replacing the noodles with spaghetti squash, used coconut aminos instead of soy, recruited Sunbutter sauce as a stand-in for the peanuts, and added snap peas for a sweetness that also bumped up the veggie count. WIN!!!

This Pad Thai recipe is one you can feel good about emotionally and physically. It does a fine job creating the taste and experience of eating the real recipe. The mouth-feel of the spaghetti squash and sunshine sauce is just so good and the bonus is it comes without the troublesome grains.

This recipe is based on a few already-cooked ingredients, so it’s pretty easy to throw together on a weeknight. I recommend grilling chicken thigh or breast, the char adds a nice flavor balance to the sweet, nutty flavor. If all you have around is roasted chicken or even a go-to store-bought rotisserie, go ahead and throw that into the pan. (This would also probably be tasty with shrimp but I haven’t tried it because of allergies.) We've experimented with adding different vegetables (broccoli, cabbage), but the snap peas are a go-to favorite. We also thought it tasted best with regular onions cooked into the dish and scallions sprinkled on top at the end. Grab your chopsticks and thank Sweat Nation for the rest of your life. This is a favorite if I do say so my self!

Serves: 2

Here's What You Need...


  • 1 batch Sunshine Sauce

  • 2 large eggs

  • 2 teaspoons coconut aminos

  • 2 teaspoons + 1 teaspoon coconut oil

  • 1/2 medium onion, thinly sliced (about 1/2 cup)

  • 1 cup snap peas, thinly sliced lengthwise

  • 2 cups cooked spaghetti squash

  • 6-8 ounces cooked chicken, diced


  • chopped toasted cashews or almonds

  • sunflower seeds

  • sliced scallions

  • minced cilantro

  • squeeze of lime juice


1) Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos.

2) Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake.

3) Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife.

4) Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender about 2 minutes.

5) Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.

6) Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two plates, sprinkle with garnishes and dig in.

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