I absolutely love good pad thai. You know, the spicy, vaguely sweet & sour nutty goodness that we all cannot get enough of. This chicken pad thai hits all the marks and has become a staple in my house.
Whole30 encourages flavor experimentation…
One of the things I love about Whole30 is that it makes you re-think flavor profiles and recipes in a way that encourages experimentation. My taste buds never feel like they’re missing out. I get my favorite flavors (usually amplified) while making meals that actually make me FEEL good, instead of sluggish and over-full. In other words, I can have my pad thai without feeling like I need a nap afterward.
Carrot spirals for the win…
This is a super easy recipe that uses Trader Joe’s carrot spirals, which I absolutely LOVE (if you couldn’t tell by my post history). These carrot spirals are the easiest and most al dente veggie noodle that I have found. Its literally, pop in the oven for about 15-20 minutes, separate a few times, and drop in your recipe. They are fantastically firm and slightly sweet. The original recipe from Real Simple Good calls for spiraled sweet potatoes but use the kind of veggie noodle you would like (sweet potato and carrot spirals tend to the sweet side, so that helps with the sweet flavor profile since this recipe cuts out the sugar).
Looking for some heat…
I added some serrano but scraped about half of the seeds out. If you are looking for more heat, keeps the seeds intact and/or add more than one serrano pepper. Have fun with this family favorite!
Whole30 Chicken Pad ThaiWhole30 Chicken Pad Thai
Print RecipeIngredients
- 1.5 lbs chicken breast, cut into small cubes
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 serrano pepper, sliced (take out some seeds to remove some of the heat)
- 3 green onions, diced
- 1/4 cup cilantro, diced
- 1/2 cup cashews, chopped
- 1 package of Trader Joe's spiraled carrots (in frozen section)
- 3 tbsp sesame oil, divided
- 2 eggs
- salt & pepper
- FOR THE SAUCE:
- 1/4 cashew butter
- 1/4 cup coconut aminos
- 1 tbsp fish sauce
- 1 tbsp white vinegar
- juice of 1 lime
Instructions
Preheat oven to 350. Remove frozen carrot spirals from package and place block onto baking tray. Set aside until oven is ready.
Combine sauce ingredients in a small-medium bowl and whisk well until creamy. You can also use an immersion blender. Set aside.
Place baking tray with carrot spirals in oven. Break apart carrots every 5 minutes or so for about 15 minutes, until the carrots are ready. They should be completely defrosted and cooked.
Heat skillet over medium heat and add 2 tbsp sesame oil.
Add shallot, garlic, and serrano pepper for 1-2 minutes, stirring frequently to avoid burning.
Add chicken cubes to pan and salt generously. Stir occasionally until chicken is cooked through (about 5-6 minutes).
Push chicken to side of pan to make room for the eggs. Crack eggs directly into the pan and scramble. As eggs begin to set, start to mix in with chicken mixture. Continue to cook until eggs are set.
Once carrot spirals are done in the oven, place them in the pan with the chicken and egg mixture.
Pour the sauce over and mix thoroughly.
Garnish with green onions, cilantro, and chopped cashews.
No Comments