Northeast Wisconsin
  • Northeast Wisconsin
  • April 2015
Written by 

Chicken Pad Thai with Spaghetti Squash


  • 1 large spaghetti squash
  • 1 cup bok choy (diced)
  • 1 cup carrots (thinly sliced)
  • 2 cooked chicken breasts, chopped
  • 1 clove garlic, minced
  • ¼ cup no-salt-added chicken broth
  • 2 tablespoons natural peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 ½ tablespoons Bragg liquid aminos
  • 1 red chili pepper


  • 2 tablespoons peanuts, chopped
  • Green onions (chopped)
  • Cilantro
  • Lime wedges


Cut spaghetti squash in half lengthwise. If you are having difficulty cutting it, try microwaving it whole for a minute or two. Scrape away the seeds. Place squash on a foil-covered cookie sheet and season with salt and pepper. Roast at 350 degrees for 40 to 60 minutes. Remove, let sit for 5 minutes, and then “shred” the squash with a fork.

In a large nonstick skillet coated with cooking spray, sauté garlic for 1 minute. Add the bok choy and carrots and sauté over medium-high heat for 3 minutes. Remove and set aside on a plate.

Add chicken broth, peanut butter, Bragg liquid aminos, rice vinegar and red chili pepper to skillet. Heat until smooth. Return veggies to the pan, as well as the spaghetti squash. Add in chicken and heat over medium heat for 5 minutes or until sauce has coated all.

Divide among 2 plates/bowls and top with peanuts, cilantro, green onion and lime wedge.


Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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