Grilled Chicken Pad Thai
Homemade take-out right at home! Skip the gluten and the refined sugar, you do not need them to enjoy this incredible meal! ENJOY!
PREP TIME
35 minutes
COOK TIME
30 minutes
INGREDIENTS
20
Serves: 4
Ingredients
- 444 Chicken Breasts, Boneless Skinless
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice
- 0.5 cup0.5 cup0.5 cup Coconut Aminos
- 0.5 cup0.5 cup0.5 cup Avocado Oil
- 333 Garlic, Cloves, Minced
- 0.333 cup0.333 cup0.333 cup Coconut Aminos
- 0.333 cup0.333 cup0.333 cup Coconut Sugar
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 1 Tbsp1 Tbsp1 Tbsp Sriracha
- 3 Tbsp3 Tbsp3 Tbsp Peanut Butter
- 8 oz8 oz8 oz Rice Noodles, Brown Rice
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 111 Red Bell Pepper, Sliced
- 0.5 cup0.5 cup0.5 cup Green Onion (Scallion), Diced
- 1 cup1 cup1 cup Peas, Frozen, Thawed
- 111 Cilantro, One Handful, Chopped
- 1 cup1 cup1 cup Organic Sprouted Cashews (Unsalted) - Lark Ellen Farm
SAUCE INGREDIENTS
NOODLE INGREDIENTS
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
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 small mixing bowl add the pink salt, lime juice, coconut aminos, avocado oil, and garlic to make the chicken marinade.
- Add the chicken and marinate for at least 8 hours. I typically marinate for about 24 hours.
- Heat the grill to 450F.
- Grill the chicken for 4 minutes.
- Flip the chicken and grill for an additional 4 minutes.
- Set aside and cover with foil while prepping the rest of the dish.
- In a medium sized mixing bowl make the sauce. Combine all of the ingredients and whisk well. Set aside.
- Prep the noodle ingredients with the exception of the noodles.
- Add the avocado oil and peppers to a large skillet. Sauté over medium low heat.
- Boil the noodles in a large soup pot according to the package instructions.
- Add the green onions, and frozen peas to the skillet with the peppers. Sauté over medium low heat.
- Drain the water from the noodles and add back them to the soup pot.
- Add the veggies, cilantro, and the sauce to the noodles. Mix well until evenly coated.
- Slice the chicken.
- Plate the noodles, and top with the chicken and cashews.
- ENJOY!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 986 |
| Fat: | 65 g |
| Carbohydrates: | 81 g |
| Protein: | 17 g |
| Cholesterol: | 0 g |
| Sodium: | 2222 mg |
| Fiber: | 7 g |
| Sugars: | 37 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.