Cali Pad Thai Recipe

Serves 2
Cook time: 40 minutes
Total prep time: 1 hour

Main Dish:
1 small spaghetti squash
1 carrot (julienned)
½ md red bell pepper (julienned)
1 C bean sprouts
1 C snap peas (blanched)
1 Lb. chicken breast sliced thinly (optional – substitute for your protein choice)


1 large garlic clove (chopped fine)
2 Tbs. Tamari
2 Tbs. Peanut butter (can use any nut butter of your choice)
2 Tbs. Avocado oil (can use olive oil, melted coconut oil,  or ghee as well)
1/8 tsp red pepper flakes (or to your liking)


2 Tbs. cilantro (chopped)
2 green onions (chopped)
Lime wedges
Chopped Peanuts (optional)
Coarse Kosher salt (to taste)

  1. Poke spaghetti squash (5-8 times)with a knife or skewer and bake on a cookie sheet for 40 min at 425*. It is finished when you can easily slice with a knife.
  2. Sautee chicken slices in 2 Tbs. oil of your choice (we use avocado) until slightly browned.
  3. Chop all vegetables.
  4. Remove squash from oven and let cool for 10 minutes.  Slice in half lengthwise.  Using a spoon remove the seeds like you would with a pumpkin. After the seeds are removed, swirl a fork around in the squash to create “noodles”.
  5. In a large glass or ceramic bowl layer your ingredients.  Start with your squash “noodles”, add snap peas, red bell pepper, carrots, bean sprouts.
  6. In a separate smaller bowl mix your sauce ingredients. You can add more tamari or avocado oil if you prefer a thinner sauce.
  7. Add the sauce to your veggie bowl and lightly toss to cover all the veggies.
  8. Serve in a shallow bowl or plate – top with chicken, cilantro, and green onions.
  9. Garnish with lime wedges.