Pad Thai is such a delicious and flavorful dish that can even be enjoyed on your Whole30 journey! Just pick up your favorite veggie noodles and get cooking. Spaghetti squash would also be a wonderful option for the "noodle" base in this recipe.
For the Pad Thai:
3 lbs chicken breast, cubed into 1 inch pieces
3 tbsp olive oil
3 cups spiral vegetable noodles (I used sweet potato)
1 red pepper, chopped
1 large carrot, chopped
2 eggs, scrambled
1/4 cup chopped red cabbage, chopped
1/4 cup green onion, chopped
1/4 cup cashews
1 tsp onion powder
For the sauce:
1/3 cup Georgia Grinders Original Almond Butter
1/4 cup water
2 tbsp Whole30 teriyaki sauce or coconut aminos
1 tsp minced garlic
Squeeze lime juice
In a large skillet, add 2 tbsp olive oil and turn to medium high heat. Dredge chopped chicken in onion powder and sear for 2-3 minutes on each side, flipping several times until cooked through.
Meanwhile in another skillet, add 1 tbsp olive oil and sweet potato noodles over low medium heat. Cook for about 10 minutes, flipping several times.
While chicken cooks, make sauce. Add all sauce ingredients to a blender and blend. If a thicker sauce is desired, reduce amount of water.
Once chicken is done, remove from pan and add chopped red pepper and eggs. Once eggs are scrambled, add red cabbage, carrots and green onion.
Let simmer on low for 2-3 minutes. Then, add chicken back in along with half the almond butter sauce and the cashews.
Once everything is coated in the sauce, remove to plates.
To assemble: serve chicken mixture over noodles. Garnish with more green onion and cilantro, if desired.
This wonderful recipe was created by our friend Addison from @organicallyaddison on Instagram and www.organicallyaddison.com.