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.

PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 4

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Ingredients

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Process

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
  1. In a skillet cook the chicken in oil for about 7 minutes or until done.
  2. Add vegetables, stir and cook for 7-8 minutes.
  3. In a large pot boil water for the noodles and cook according to package.
  4. Add the almond butter, coconut aminos, and broth to the chicken and vegetable skillet. Stir until all ingredients are incorporated.
  5. Turn to low and continue to cook until noodles are done.
  6. When noodles are done drain and add to the skillet. Stir carefully to incorporate everything together.
  7. 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.
Dairy Free Egg Free Entrées GAPS Gluten Free Poultry Shellfish Free Sugar Alcohol Free

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