Paleo Chicken Pad Thai (Edit recipe)

This is one of my favorite dishes. It uses hearts of palm noodles with makes it Paleo and Whole30 compatible. The flavors are bright and delicious.
10 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
This is our estimate based on online research.
Calories:371
Fat:22 g
Carbohydrates:18 g
Protein:24 g
Cholesterol:47 g
Sodium:480 mg
Fiber:4 g
Sugars:5 g
Calculated per serving.

Serves: 6

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Ingredients

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 small bowl whisk together the fish sauce, coconut aminos, rice vinegar, tamarind or honey, almond butter, and crushed red pepper. Set aside.
  2. In a large skillet on medium heat add the avocado oil, ginger, and garlic. Sauté for about a minute, stirring to ensure the ingredients don’t burn. Add the diced-up chicken breast and cook until it is no longer pink about 5-7 minutes.
  3. Add the bell pepper and hearts of palm pasta, cook an additional 3-5 minutes.
  4. Push the ingredients to the side of the pan and add the whisked eggs. Continue cooking the eggs, stirring occasionally until they are scrambled and fluffy. Stir everything together.
  5. Add the sauce mixture to the pan and toss everything together. Continue cooking for an additional 2-3 minutes, just until everything is hot.
  6. Top the pad Thai with bean sprouts, cilantro, green onions, almonds, and lime wedges. Enjoy!

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