Thai Pork and Noodles
Prep time
Cook time
Total time
Serves: 4-5
  • 1 medium spaghetti squash
  • 1lb chopped pork
  • ½ yellow onion, finely chopped
  • 2 tablespoons Gold Label Virgin Coconut Oil
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • ½ cup canned coconut milk
  • ½ cup almond butter
  • 2 tablespoons Coconut Aminos
  • 1 tablespoon siracha chili sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger
  • ½ teaspoon curry powder
  • ¼ teaspoon cinnamon
  • salt and pepper, to taste
To garnish:
  • bundle of green onions
  • bundle of cilantro
  • 3-4 carrots, shredded
  • sliced almonds, to top
  1. Preheat your oven to 425 degrees.
  2. Cut your spaghetti squash in half, lengthwise, then use a spoon to remove the excess strings and seeds.
  3. Place cut side down on a baking sheet and bake for 20-25 minutes or until spaghetti squash is tender.
  4. While your squash is cooking, pull out a large skillet and place under medium heat with your 2 tablespoons of coconut oil and your minced garlic cloves.
  5. Add your yellow to the pan to sweat for a couple minutes.
  6. Now add your chopped pork and saute to get the pork browned on all sides.
  7. Once pork has browned a bit, add your coconut milk, almond butter, and the rest of the ingredients, other than the garnish.
  8. Stir all ingredients together until the almond butter begins to break brown and you get more of a sauce.
  9. Cover to let simmer, keeping an eye on it to stir if the sauce begins to thicken to much.
  10. Once spaghetti squash is done cooking, use a fork to pull the threads out and place them directly to the pan with your pork and sauce.
  11. Mix to combine.
  12. Place in bowl and top with green onions, cilantros, almonds, and carrots!
Recipe by PaleOMG - Paleo Recipes at