Paleo Chicken Pad Thai

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 Need:

For the Pad Thai:

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

For the sauce:

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


  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. Get full recipe==>>