Gluten Free Pad Thai

My second dinner eating gluten free was Pad Thai. I found a recipe on Pinterest but when I went to Publix I couldn’t find gluten free soy sauce. There was actually one and while it didn’t have gluten in it, it did have corn syrup, so I decided against the soy sauce. I found a pre made pad Thai sauce that was gluten free so I decided to get that instead.

GF Pad Thai:

1 Spaghetti Squash
1 Cup Cabbage
1 Cup Carrots
(I bought the cabbage/carrot pre packages salad mix)
1 Clove Garlic
1 Can Waterchessnuts
Chicken Breast
Peanut Butter to taste
(I like mine with less of a peanut butter taste)
Pad Thai Sauce enough to cover everything

Preheat the over to 350
Start by cutting the spaghetti squash in half and removing the seeds.


Place the squash in a glass pan with about a centimeter of water cut side down. Place in the over and bake for 45 minutes.

While the squash is cooking, cut the chicken breast into cubes and season with whatever seasoning you like best. I used salt, pepper, and ground ginger. Cook the chicken in a pan, once the chicken is thoroughly cooked set aside.

Once the spaghetti squash is finished, scoop out the inside with a fork.


Sauté the cabbage, carrots, garlic, and Waterchessnuts in a pan for 3 minutes.


Lower heat to low and add in the spaghetti squash and chicken. Mix the pad Thai sauce with the peanut butter then add to the pan (enough to coat everything evenly).



What’s your favorite gluten free recipe?

– K


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