This take on Pad Thai is so good. Make sure to read the note at the end for noodle options.
Pad Thai ingredients:
500g chicken breast or tenderloins
2 tablespoons avocado or olive oil
1 red capsicum, chopped and deseeded
2 carrots, peeled, chopped or julienned
½-1 cup of red cabbage
¼ green onion
½ cup of almonds or cashews
Salt and pepper to taste
½ cup of almond butter
1/3 cup of dairy-free milk (almond, cashew, macadamia, etc.)
3 tablespoons raw honey
1 tablespoon toasted sesame oil
2 tablespoons coconut aminos
2 garlic cloves, crushed
1 teaspoon of minced ginger
1 tablespoon of apple cider vinegar
Juice of ½ a lime, + more if you like
Cut the chicken into even, bite-size pieces
Chop and prepare all of the other Pad Thai ingredients
To make the sauce, pulse together the almond butter, honey, coconut aminos, sesame oil, lime, garlic, apple cider vinegar and ginger in a food processor. Whilst the motor is still running, slowly add in the milk until creamy and well combined
Heat oil in a large skillet on the stove top over medium-high heat
Once the skillet is hot, start cooking the chicken
Whilst chicken is still cooking, add the carrots and capsicum and sauté for 2-3 minutes
Whisk the eggs, add them to the pan, and cook for 2-3 minutes until eggs are scrambled through
Remove the skillet from heat
Either in a separate, large mixing bowl, or the skillet if it is large enough, combine chicken mixture, noodles, and prepared sauce together
Continue to toss, mix around and pour the sauce on top of the mixture (you might not want to use it all), until well combined
Season with salt and pepper to taste, and serve hot!
Important note: I used sweet potato noodles (Eco Organics) from the store, which simply needed boiling and draining prior to adding to the Pad Thai mixture. Another great option is to peel and spiralise some butternut squash, toss with cooking oil and salt and pepper, then baking at 180°C for 20-25 minutes.
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