Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Pad Thai
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
Ingredients
2
tablespoons
coconut oil
8
ounces
mushroom
chopped
1
tablespoon
onion
minced
2
cloves
garlic
minced
1
small
spaghetti squash
cooked, seeded, and shredded
2
tablespoons
sunflower seed butter
omit for AIP or low-histamine
1 1/2
tablespoons
coconut aminos
omit for low-histamine
1/2
tablespoon
water
1
teaspoon
ground black pepper
omit for AIP
3/4
teaspoon
sea salt
1/2
teaspoon
ground ginger
1/2
cup
green onion
chopped
1/4
cup
cashews
omit for AIP, nut-free, or low-histamine
1/8
cup
cilantro
chopped
1
tablespoon
lime juice
omit for low-histamine
Equipment
cookware
Instructions
Heat the oil over medium-high heat in a large skillet.
Cook the mushrooms, onion, and garlic until tender.
Add the veggie noodles, nut butter, vinegar, water, pepper, and salt and stir constantly for another minute.
Add the green onion and the nuts, stirring. Serve garnished with cilantro and a splash of lime juice.
Nutrition
Calories:
352
kcal
|
Carbohydrates:
29
g
|
Protein:
8
g
|
Fat:
24
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Sodium:
1046
mg
|
Potassium:
615
mg
|
Fiber:
8
g
|
Sugar:
10
g
|
Vitamin A:
1150
IU
|
Vitamin C:
26.4
mg
|
Calcium:
70
mg
|
Iron:
2.5
mg