Pad Thai is Asian comfort food for me. I used to love ordering take out and getting a to-go box overflowing with these saucy, delicious noodles. I never attempted a “clean” version until I found this quick and easy recipe from Ancestral-Nutrition.com. It was the perfect way to test out the shirataki “no guilt noodles” I had been wanting to try. The entire package is only 30 calories, so I wasn’t expecting much, but I have to say this meal was awesome! I bulked it up with some zucchini noodles too, which made this filling 30 minute meal packed with veggies and protein.
Easy Chicken Pad Thai
Container count per serving: 1 1/2 red, 1 1/2 green, 6 tsp
- 4 tbsp peanut butter (or use almond butter to make it paleo)
- 1 tbsp rice wine vinegar
- 1-2 tbsp Sriracha sauce
- 1 tbsp fresh ginger, or 1 tsp ground
- 1 tbsp apple cider vinegar
- 2 tbsp light soy sauce or coconut aminos
- 6 oz shirataki noodles (can substitute rice noodles instead)
- 1 1/3 cups chicken, cut into bite sized pieces
- 1 onion, sliced
- 1 zucchini, spiralized
- 2 garlic cloves, minced
- 1 cup carrots, cut into matchsticks
- 2 tbsp coconut oil
- 2 eggs
- optional: chopped cashews and green onions or cilantro (for garnish)
- Drain the noodles. There will be a strong smell, so rinse thoroughly until the smell is gone.
- Saute noodles in a dry skillet for 1-2 minutes over medium heat. Transfer to a bowl.
- In a blender or food processor, combine all of the ingredients up to but not including the noodles. Blend until smooth.
- Heat 1 tablespoon of the oil in the skillet over medium heat. Add chicken and cook about 6 minutes or until chicken is no longer pink. Transfer to a bowl.
- Add remaining 1 tbsp oil to the skillet and saute the sliced onion and carrot until very tender. Add the garlic.
- Whish the two eggs and add them to the onions and carrots. Cook until set.
- Add the noodles, zucchini noodles and sauce. Stir to combine.
- Optional: top with chopped cashews, green onions or cilantro.
For more delicious recipes, visit Ancestral-Nutrition.com