Chicken Pad Thai (Edit recipe)

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I love the flavors of Thai food. I also appreciate that Pad Thai is not only delicious but this version is very flexible. Use the vegetables you have in stock or that are in season. To make this dish paleo just eliminate the peanuts.

Thai recipes often have a long list of ingredients, but trust me it is worth the few extra minutes in the kitchen. The flavor is so comforting and your body will appreciate all the amazing nutrients.

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

2 whole Boneless Skinless Chicken Breasts, cubed
2 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
3 whole Carrots, diced
.5 whole Onion, diced
1 whole Zucchini, diced
.5 whole Bell Pepper, any color, diced
6 pieces Brussels Sprouts, sliced
2 cloves Garlic, minced
2 sprigs Green Onion (Scallion), sliced
1 head Broccoli, chopped small
.33 cup Almond Butter, smooth
.5 cup Coconut Aminos
.25 cup Low Sodium (Bare Bones) Chicken Bone Broth, or vegetable broth
1 whole Rice Noodles
.25 cup Peanuts
.25 cup Cilantro, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a skillet cook the chicken in oil for about 7 minutes or until done.
Add vegetables, stir and cook for 7-8 minutes.
In a large pot boil water for the noodles and cook according to package.
Add the almond butter, coconut aminos, and broth to the chicken and vegetable skillet. Stir until all ingredients are incorporated.
Turn to low and continue to cook until noodles are done.
When noodles are done drain and add to the skillet. Stir carefully to incorporate everything together.
Top with peanuts and/or cilantro.

Notes

You can also use green cabbage or kale sliced thin in place of the Brussel sprouts or in addition to for more added vegetables. Also, cauliflower is a great addition to this recipe.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	442
Fat:	24 g
Carbohydrates:	39 g
Protein:	20 g
Cholesterol:	43 g
Sodium:	1698 mg
Fiber:	6 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.