Paleo Chicken Pad Thai #Christmas #Dinner

Paleo Chicken Pad Thai combines butternut squash noodles, tons of vegetables for texture and flavor, and is drizzled with the most delicious creamy lime almond butter sauce! This kid-friendly variation is not spicy, but full of flavor. You’ll love this for an easy and healthy weeknight dinner!

I am now obsessed with butternut squash noodles. They have this creamy nutty texture that is WAY better than pasta noodles. So how many times did I make them this week? Oh I’m glad you asked! Just 4 times. And this week, I have them on my list to make at least 5 more.

INGREDIENTS
 For the Pad Thai:

•  2 carrots chopped or julienned
•  1/2 cup chopped almonds or cashews
•  1 lb chicken breast or tenders*
•  2 butternut squash bulbs
•  1/4 chopped fresh cilantro optional
•  Salt and pepper to taste
•  2 tbsp avocado or olive oil
•  2 eggs
•  1/2 cup chopped red cabbage
•  1/4 cup chopped green onion
•  1 red bell pepper chopped and de-seeded

 For the sauce:

•  2 tbsp coconut aminos or soy sauce
•  2 cloves garlic crushed
•  1/2 cup almond butter
•  1/3 cup cashew milk or your favorite dairy-free milk
•  3 tbsp raw honey
•  1 tsp minced ginger
•  1 tbsp apple cider vinegar
•  Juice of 1/2 lime
•  1 tbsp toasted sesame oil

INSTRUCTIONS

1. Begin by heating your oven to 375 degrees. Line a baking sheet with foil and set aside.
2. Salt and pepper your chicken breasts (make sure they are roughly around the same size for even cooking). Place on the baking sheet.
3. Now prepare your butternut squash. Remove the bulbous end of the squash (you can't spiralize this end because of the seeds). Now peel the skin off the narrow end that you are going to spiralize. It's easier to cut this part in half. Spiralize the sized/shape noodles you like. Once noodles are made, drizzle with a tbsp of oil, add to the sheet pan. Salt and pepper both the chicken and the noodles. Place in the oven and bake for 20-25 minutes, or until chicken is cooked all the way.
4. Meanwhile make the sauce: in a blender or food processor, pulse together almond butter, honey, sesame oil, coconut aminos, garlic, lime, vinegar, and ginger. While motor is running, pour in cashew milk. Continue to pulse until sauce is creamy and well combined.
5. Heat up skillet to medium heat. Spray with non-stick or use avocado oil. Saute carrots and bell pepper for 2-3 minutes. Whisk together eggs, and add them to the pan. Continue to cook another 2-3 minutes or until eggs are scrambled. Set aside.
6. Remove chicken and butternut squash noodles from the oven. Cut chicken into small pieces. Toss chicken and noodles into a large bowl. Now add in eggs and carrot/pepper mixture. Add in cabbage, cilantro, and cashews or almonds. Continue to toss and pour the sauce on top of the mixture (you may not want to use the entire sauce). Mix around until well combine.
7. Season with salt and pepper to taste. Serve!

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