Spiralized Chicken Pad Thai
Pad Thai is one of my all-time favorite dishes, and it’s super easy to make at home with veggies instead of traditional rice noodles. I’ve found through experimenting with veggies and limiting grains that as long as the flavor of something is good, you really won’t miss the carbs, and this recipe is definitely a perfect example of that!
Servings 2 -4
Ingredients
- 1 tablespoon sesame oil
- ¼ red onion thinly sliced
- 1 teaspoon peeled minced fresh ginger
- 1 garlic clove minced
- 1 pound boneless chicken breast or thigh thinly sliced
- Juice of 2 limes plus 1 lime cut into wedges for garnish
- 1 to 2 tablespoons peanut butter or almond butter
- 2 tablespoons gluten-free soy sauce
- ½ tablespoon fish sauce
- 2 large zucchini spiralized
- 2 or 3 carrots spiralized
- 1 cup bean sprouts
- 3 or 4 scallions sliced
- ¾ cup crushed peanuts or almonds
- Salt
- Freshly ground black pepper
- Chopped fresh cilantro for garnish
Instructions
- In a large skillet over medium heat, heat the oil. Add the onion, ginger, and garlic, and stir. Cook for about 5 minutes until the onion is tender, stirring frequently. Add the chicken and cook for an additional 5 minutes.
- Add the lime juice, peanut butter, soy sauce, and fish sauce.
- Add the zucchini and carrot noodles to the sauce, and cook for 4 to 5 minutes until fork-tender. Add the bean sprouts and scallions, and cook for an additional 2 to 3 minutes.
- Remove from the heat, top with the crushed peanuts, season with salt and pepper, and serve with a wedge of lime and cilantro.
Notes
Use almond butter and sliced almonds instead of peanut butter and peanuts to make this recipe Paleo; if you follow a strict Paleo plan, use coconut aminos instead of the gluten-free
soy sauce and look for natural fish sauce without added sugar.
soy sauce and look for natural fish sauce without added sugar.