Dairy Free Gluten Free Paleo Whole30

Spaghetti Squash Chicken Pad Thai

Thinly sliced chicken breast sautéed with matchstick carrots, green onions, eggs, red onions, garlic and ginger tossed in a homemade Pad Thai sauce. Served over oven roasted spaghetti squash noodles and finished with toasted cashews, cilantro, mung bean sprouts, fresh Thai basil and limes.

*Images shown represent double servings. Single meal orders will be half of what is displayed.

Nutrition Facts (%) - percentage of daily value

Serving size

0oz (0g)

1 serving per container

Per Serving

Calories

490

Total fat

23g

(29%)

Cholesterol

220mg

(73%)

Sodium

950mg

(41%)

Total carbohydrate

21g

(8%)

Protein

49g

Calcium

70mg

(5%)

Iron

1.9mg

(11%)

Potassium

860mg

(18%)

All Ingredients

Contains: Eggs, Anchovy, Peanuts, Sesame

Organic Chicken Breast, Spaghetti Squash, Red Onion, Carrots, Egg, Green Onion, Bean Sprouts, Peanut Butter Unsalted, Apple Cider Vinegar, Avocado Oil, Coconut Milk Full Fat, Tapioca Starch, Maple Syrup, Tamari, Gochujang, Rice Vinegar, Fish Sauce, Salt, Black Pepper (Note: Pad Thai sauce contains sesame)

How to Prepare

Microwave

Transfer Pad Thai to a microwave-safe dish with all ingredients intact. Cover lightly and heat on medium for 1–2 minutes, stirring halfway. Continue in 30-second intervals until hot. Herbs and sprouts may soften, but flavors stay vibrant.

Stovetop

Warm Pad Thai in a nonstick skillet over medium heat with all ingredients intact. Stir occasionally and cook for 4–6 minutes until heated through. Add a splash of water if needed. Herbs and sprouts may soften but stay flavorful.

Air Fryer

Place Pad Thai in an air fryer-safe dish with all ingredients intact. Heat at 350°F for 5–6 minutes. Chicken and squash may crisp slightly; herbs and sprouts will soften. Use foil to prevent drying and ensure even heating.

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