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Whole30 Chicken Pad Thai

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Level: Intermediate

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Description

Whole30 compliant Chicken Pad Thai made with sweet potato noodles.

Ingredients

  • 2 whole Sweet Potatoes
  • 1 cup Shredded Red Cabbage
  • 3  Green Onions, Sliced
  • 1-½ pound Boneless, Skinless Chicken Thighs
  • Salt And Pepper
  • 3 Tablespoons Coconut Oil, Divided
  • 2  Eggs
  • 2 cloves Garlic, Minced
  • 1  Shallot, Chopped
  • Chopped Cashews, Green Onions And Cilantro, For Garnish (optional)
  • FOR THE SAUCE:
  • ¼ cups Sunflower Butter
  • ¼ cups Coconut Milk
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Fresh Grated Ginger
  • 1 Tablespoon Coconut Aminos
  • ½ teaspoons Apple Cider Vinegar
  • ⅛ teaspoons Cayenne Powder

Preparation

Spiralize sweet potatoes with the larger noodle blade. Add to a large pot of water and heat to boiling. Lower heat and cook for 5 minutes. Drain the noodles in a colander.

For the sauce, in a bowl, combine sunflower butter, coconut milk, lime juice, ginger, coconut aminos, apple cider vinegar and cayenne powder and whisk until well combined.

Toss noodles with cabbage and green onions. Set aside.

Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium high heat. Add chicken and cook for 5 minutes, stirring frequently, until cooked through. Transfer to a plate.

Beat eggs and add to the pan. Cook for 1 minute, scraping the edges like you would an omelette. Turn over and cook another 30 seconds or until set. Remove from skillet and chop. Set aside with chicken.

Add remaining tablespoon of oil to the skillet. Add garlic and shallots and saute for 1–2 minutes, until fragrant. Add noodles and cabbage. Cook for 2 minutes, stirring frequently. Add sauce and chicken and stir for 2 minutes, until heated through. Add egg and combine.

Serve onto plates and top with chopped cashews, green onions and cilantro, if desired. Enjoy!

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