This dish is essentially classic Pad Thai with cashews in lieu of peanuts and yam noodles for a lower-carb option. It’s sweeter than the current Pad Thai adaptation on my site and less autoimmune protocol-friendly, as it includes eggs. This quickly became one of my husband’s favorite dishes to whip up on a weeknight!
Budget-Friendly AIP Cookbook
The Nutrient Dense Kitchen is a beautiful, simple cookbook all about helping you understand which ingredients will give you the most nutritional bang for your buck, and showing you how to incorporate them into your diet in efficient, budget-friendly, and delicious ways. With 125 AIP recipes and 5 meal plans, it’s a cookbook you’re guaranteed to cherish. Now available on Amazon.
- 1 pound spaghetti squash (cooked and shredded)
- 3 tablespoons coconut oil
- 1 pound chicken (chopped)
- 3 cloves garlic (minced)
- 1 medium shallot (minced)
- 2 large eggs
- 3 tablespoons fish sauce
- 3 tablespoons white wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 teaspoon ground black pepper
- 1/2 cup broccoli sprouts
- 1/2 cup cashews (halved)
- 1/2 cup cilantro (chopped)
- 1/4 cup green onion (chopped)
- Cook the noodles according to the directions on the package, then set aside.
- Cook the chicken, garlic, and shallots until the chicken is cooked through, stirring occasionally, about ten minutes.
- Move the chicken to one side of the pan and add the eggs to the other side. Cook, stirring, about one minute or until solid.
- Mix in the noodles, fish sauce, vinegar, sugar, aminos, lime juice, and pepper and heat through.
- Garnish with the sprouts, cashews, cilantro, and green onions before serving.