Delicious Pad Thai with Spaghetti Squash


2-3 cups Rotisserie Chicken

1 cup Bone Broth (or Meat Stock)

1 can Coconut Cream (or milk)

1 tsp Green Curry

4 Garlic Cloves chopped

1/4 Cup  Red Onion

1/4 Cup Green Onion tips

2-3 TB Coconut Oil (or olive oil)

1 TB Almond Butter (optional or can use peanut butter)

2 TB Coconut Aminos (Optional)

1 Large Spaghetti Squash



Cayenne Pepper

1 Lime

Cashew nuts

Slaw Veggies

Shredded Cabbage (Nappa Cabbage is my favorite)

Shredded Carrots

1 Bunch of Cilantro leaves chopped

1/4 Cup Mint leaves chopped

1/4 Cup Basil leaves chopped


Other additions: Pea sprouts, Broccoli Sprouts and Snap peas

Dressing: Olive Oil, Apple Cider vinegar, Organic (non-preservatives) Saracha Chili Sauce plus Lime juice.





Cook rotisserie chicken and make broth or meat stock.

Bake Spaghetti Squash in oven for 30 mins on 350. (Poke holes all around squash and place entire squash whole on oven rack) When squash is slightly soft, set aside. It may take longer time than 30 mins depending on oven, but no more than 45 mins. You do not want to over cook your squash. OR cook whole squash in instant with 1/4 cup water, set on manual for 15 mins and let steam out and remove after finished.

Chop up slaw veggies and have ready to go. Toss with Apple Cider Dressing + Saracha sauce.


In a saucepan saute garlic and onions in coconut oil. Add bone broth, green curry, coconut cream, coconut aminos and almond butter. Add a dash of cayenne pepper and salt to taste. Bring to a boil. Add chicken into the sauce and let simmer while you prepare your spaghetti squash and slaw veggies.

Spaghetti Dish:

With a fork, scrape seeds from spaghetti squash and discard. Scrape spaghetti squash into main serving dish. Season with salt and butter and separate “noodles” with fork. Top with slaw veggies prepared before hand.

Pad Thai complete dish: 

Pour sauce and chicken over the slaw veggies and squash. Mix carefully with fork to bring all ingredients in contact with one another. Add Salt, cayenne pepper and butter to desired taste. Squeeze a lime and add saracha sauce.  Enjoy!!



You can make this dish using non-gmo soy sauce rather than coconut aminos and ghee or olive oil instead of coconut oil. You can adjust the spice by omitting the green curry or decreasing the amounts of Saracha and cayenne pepper. If you or your kids are not accustom to spaghetti squash, you can mix regular pad thai noodles with the spaghetti squash and overtime you will be able to make the switch. =) Or just omit the spaghetti squash and use Pad Thai noodles.




Kimberly Stewart
Kimberly Stewart

I am a wife, mom of 4, friend and neighbor and understand how hard it can be to implement health in our busy lives! I am an Integrative Holistic Health Coach and passionate about empowering others towards wellness in their everyday lives!