Pad Thai

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 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)



  • 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 Facts

Calories: 352kcal Carbohydrates: 29g Protein: 8g Fat: 24g Saturated Fat: 10g Polyunsaturated Fat: 3g Monounsaturated Fat: 7g Sodium: 1046mg Potassium: 615mg Fiber: 8g Sugar: 10g Vitamin A: 1150IU Vitamin C: 26.4mg Calcium: 70mg Iron: 2.5mg