This gluten free and dairy free Chicken Pad Thai option isn’t all that far off from the “real thing.” My version, you’ll use spaghetti squash and broccoli slaw as the noodles. This recipe is packed with super foods and flavors! This recipe serves 3 people.
1 medium spaghetti squash
1 lb. chicken diced
1 tablespoons chicken broth in place of oil
6 green onion, leave some for garnish
2 garlic cloves minced
4 cups broccoli slaw
1 cup sugar snap peas
4 eggs whites
2 packets of stevia
1 tablespoon chili garlic powder
1 tablespoon white wine vinegar
6 Braggs Amino Acid spray
1 1/2 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
Juice of half a lemon
2 tablespoons PB2
Preheat oven to 375.
Bake Chicken first thing--add ½ inch water to the bottom of a glass baking container and lay chicken flat with space in-between to bake.
Bake chicken for 40-45 minutes or until cooked all the way through.
After the chicken--cut spaghetti squash in half, scrap out the rinds and seeds than place squash face down in another glass baking dish.
Bake squash for 45 minutes or an hour based on the size of the squash-- don’t overcook it.
While the squash is cooking--place chicken broth in a wok and add in the 4 green onion, broccoli slaw, and garlic.
When chicken is cooked, you can finish the next steps--add egg whites to the onion, slaw, sugar snap peas and garlic mix.
Once eggs are cooked through you can add in the chicken, Stevia, garlic powder, white wine vinegar, Braggs Amino Acid spray, crushed red pepper, cayenne pepper, lemon juice, and PB2.
Once spaghetti squash is done-- add in the desired amount into the wok and mix thoroughly.
Garnish with the rest of green onions and optional slivered almonds.
Nutritional InformationCalories: 262
Protein: 38 grams
Fats: 5.3 grams
Carbs: 16 grams
Sugar: 4.8 grams
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