Healthy Chicken Pad Thai Recipe

About This Recipe

This healthy chicken pad thai recipe uses sweet potato noodles, chicken, veggies, and a delicious pad thai sauce. Made in one pan and ready in 40 minutes for the perfect alternative to take out! Gluten-free, dairy-free, paleo, and Whole30.

Ingredients

• 1 1/2 tablespoon olive oil ((divided))
• 3 large eggs, whisked
• 1 pound chicken breast ((thinly sliced))
• 1 cup sliced onion ((110 grams))
• 2 cloves garlic, minced
• 4 small-medium sweet potatoes, spiralized ((24 ounces))
• 2 cups julienned red bell pepper ((220 grams))
• 3 heaping cups sliced mushrooms ((210 grams))
• 3 green onions, chopped
• 1/4 packed cup cilantro, roughly chopped
• salt and pepper, to taste
• for serving: bean sprouts, chopped cilantro, crushed almonds or peanuts, chopped green onion, lime juice
• 1/4 cup coconut aminos
• 3 tablespoons almond butter
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/2 tablespoon tamarind paste
• 1/2 teaspoon red pepper flakes
• salt and pepper, to taste

Instructions

1. Make your sweet potato noodles. Run your sweet potatoes through your spiralizer on the smallest settings and set aside.
2. Make the pad thai sauce. In a small bowl or jar, add the sauce ingredients and whisk to combine, or use an immersion blender (my preference). Adjust according to taste and set aside.
3. Scramble eggs. In a large sauté pan or wok over medium-low heat, add 1/2 tablespoon oil, and let it get hot. Add the eggs and stir constantly until scrambled, but not cooked all the way through (they will go back in the pan), about 1-2 minutes. Remove and set aside.
4. Cook the chicken. Add your remaining tablespoon of oil. Add sliced chicken and salt and pepper and saute for 5-7 minutes, stirring occasionally, until browned. Remove from the pan, leaving the juices behind, and set aside.
5. Saute the veggies. Add onions and sauté for 2-3 minutes until slightly softened. Add garlic and saute for another minute. Next, add sweet potato noodles and peppers and sauté for 6-8 minutes, stirring frequently. Add in mushrooms and sauté for another 2-3 minutes.
6. Assemble. Add cooked chicken and residual juices, scrambled eggs, and sauce to the pan, and mix well to combine. Let simmer for 2-3 minutes until everything is cooked through and the flavors are combined. Turn off the heat and stir in green onion and cilantro.
7. Enjoy! Serve with sides of your choice and enjoy!