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This dish is essentially classic Pad Thai with cashews in lieu of peanuts and yam noodles for a lower-carb option. It’s sweeter than the current Pad Thai adaptation on my site and less autoimmune protocol-friendly, as it includes eggs. This quickly became one of my husband’s favorite dishes to whip up on a weeknight!

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Thai Chicken Stir Fry

Prep Time10

Cook Time15

Total Time25

Servings servings

Ingredients

1 pound spaghetti squash cooked and shredded
3 tablespoons coconut oil
1 pound chicken chopped
3 cloves garlic minced
1 medium shallot minced
2 large eggs
3 tablespoons fish sauce
3 tablespoons white wine vinegar
3 tablespoons brown sugar
2 tablespoons coconut aminos
1 tablespoon lime juice
1 teaspoon ground black pepper
1/2 cup broccoli sprouts
1/2 cup cashews halved
1/2 cup cilantro chopped
1/4 cup green onion chopped

Equipment

cookware

Instructions

Cook the noodles according to the directions on the package, then set aside.
Cook the chicken, garlic, and shallots until the chicken is cooked through, stirring occasionally, about ten minutes.
Move the chicken to one side of the pan and add the eggs to the other side. Cook, stirring, about one minute or until solid.
Mix in the noodles, fish sauce, vinegar, sugar, aminos, lime juice, and pepper and heat through.
Garnish with the sprouts, cashews, cilantro, and green onions before serving.