Whole30 Pad Thai

Posted by Kylie Hodges on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
By now we know each other well enough to share secrets, right? Great. I'll go first.
You remember my deep love for stir fry take out? Well, it doesn't stop there. I am about as basic as it gets when it comes to my past love affair with foods that come in cute white cartons. 
Pad thai and I met in college and it was pretty hot and heavy for a couple years. I'd order in some pad thai, it would always show in less than an hour, but would also leave me feeling pretty crummy afterward.
I also purposely quieted that little voice in my head wondering where its ingredients were coming from when I would order it. 
Pretty sure the clouds parted and the birds sang the day the Model Meals chefs created this vegetarian Whole30 pad thai dish. No mystery ingredients. Lots of nutritious vegetables. No regrets. I don't feel bad about my pad thai take out break up one bit.
Serves 2
*use organic ingredients whenever possible* 
2.5 cups spaghetti squash
2 tablespoons cashews
2 tablespoons green onion, finely chopped
4 tablespoons carrot, julienned
1 teaspoon thai basil, chiffonaded
1 teaspoon cilantro, finely chopped
4 tablespoons bean sprouts, chopped
1/4 teaspoon sesame seeds
2 lime wedges
For the sauce:
1/2 teaspoon garlic, finely diced
2.5 teaspoons nut butter
1/4 teaspoon ginger
1/2 teaspoon rice vinegar
1/2 teaspoon coconut aminos
4 tablespoons onion powder
1 tablespoon sesame oil
1 teaspoon tamarind paste (squeeze in a little extra lime juice if you don't have this)
1 teaspoon fish sauce

Heat oven to 400*. Cut spaghetti squash in half and scoop out the seeds. Drizzle olive oil on each half, season with salt, and place face down on a baking sheet. Roast for 45 minutes, then scoop out spaghetti "noodles".

For the sauce, whisk all ingredients in a small bowl until combined.

In a large skillet or wok over medium heat, toss spaghetti squash, carrots, basil, and cilantro with sauce and stir for 2 minutes, until heated through. Add about 1.25 cup of mixture to each plate, garnish with bean sprouts, sesame seeds, and lime wedge. Enjoy!

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Comments


  • Is it really 4 Tbsp onion powder?

    Meg W on
  • YAY YAY YAY!!! I was just raving about this dish to my coworkers! SOOOOO YUMMY!!
    THANK YOU!!! Now, PLEASE post the TOMATO GRAVY recipe…PRETTY PLEASE?!?!!!

    Kris K on

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