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 Onion sliced thin
2-3 TB Coconut Oil
1 TB Almond Butter (optional)
2 TB Coconut Aminos
1 Large Spaghetti Squash
3 TB Kerry Gold Butter
1 Bunch of Cilantro leaves chopped
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.
Chop up slaw veggies and have ready to go.
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.
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. Enjoy!!
You can make this dish using non-gmo so sauce rather than coconut aminos and ghee instead of coconut oil. You can replace coconut cream with regular whipping cream or other non-dairy option. You can adjust the spice by omitting the green curry or decreasing the amounts of curry and cayenne pepper. If you or your kids are not accustom to spaghetti squash, you can mix regular noodles with the spaghetti squash and overtime you will be able to make the switch. =)