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Taste Maker: Chicken Pad Thai





This is a great recipe to enjoy for a nice weeknight meal or to meal prep for the entire week! Bonus, it's gluten free because we take full advantage of the delicious and colorful sweet potato spirals! Swap in tempeh to make this dish



Chicken Pad Thai with Sweet Potato Noodles

(makes 4 servings)


For the Pad Thai

  • 1 pound boneless, skinless chicken thighs

  • Salt and pepper, to taste

  • 2 large sweet potatoes, peeled and spiralized

  • 1 tablespoon olive oil

  • 2 tablespoons coconut oil

  • 1 large onion, diced

  • 2 cloves garlic, minced

  • 1 red bell pepper, julienned

  • 2 large carrots, peeled and julienned

  • 2 cups snap peas, thinly sliced on the diagonal

  • 2/3 cup shredded red cabbage

  • 3 large eggs

  • 1 teaspoon coconut aminos, tamari, or soy sauce

  • Chopped almonds or peanuts, lime wedges, and fresh cilantro, for garnish


For the sauce

  • 1 clove garlic

  • 1/4 cup fresh lime juice (about 2 limes worth)

  • Zest of 2 limes

  • 2 tablespoons coconut aminos, tamari, or soy sauce

  • 2 teaspoons rice wine vinegar

  • 2 tablespoons honey

  • 1 tablespoon sesame oil

  • 1” piece of fresh ginger, peeled

  • Pinch of red pepper flakes

  • 1/2 cup unsweetened, unflavored almond butter, peanut butter, or cashew butter

  • 1/2 cup full-fat canned coconut milk


Directions:


  1. Preheat the oven to 400°F. Liberally salt and pepper the chicken thighs on both sides, and then place on half of a baking sheet.

  2. Fill the other half of the baking sheet with the sweet potato noodles. Drizzle the olive oil over the noodles, and then season with salt and pepper.

  3. Bake in preheated oven for 12-15 minutes, or until the chicken thighs are cooked through and the sweet potato noodles are tender. Chop the cooked chicken into bite-size pieces, and then set both the noodles and chicken aside.

  4. While the thighs and noodles are cooking, combine all the ingredients for the sauce in a high power blender or food processor. Blend or process on high until smooth and creamy. Set aside.

  5. Heat the coconut oil over high heat in a large wok or high-sided skillet. Add in the onion and garlic, and sauté until just translucent and fragrant, about 3 minutes.

  6. Add in the bell pepper and carrots, and sauté until just beginning to soften, about 3 minutes.

  7. Add in the snap peas and cabbage, and sauté until just crisp-tender, about 2 minutes.

  8. In a small bowl, whisk together the eggs and coconut aminos, tamari, or soy sauce. Pour mixture into wok, and stir continuously until the eggs are scrambled, about 2 minutes.

  9. Turn the heat to low, add in the cooked chicken and sweet potato noodles, and then toss to combine. Pour over the sauce—you might not want to use all of it (see notes below). Stir until everything is well-coated and heated through, about a minute.

  10. Spoon Pad Thai into four glass food storage containers. Add chopped almonds or peanuts, lime wedges, and fresh cilantro.


Enjoy!



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