This Paleo, Whole30 Chicken Pad Thai is super tasty! Sweet potato noodles add a hint of sweetness to this gluten-free, soy-free and delicious Pad Thai.
Holy Moly, this Whole30 Chicken Pad Thai could be my favorite Whole30 recipe that I’ve made yet. My husband and I loved this! So much so that we were still talking about it the next day. We were driving to go get breakfast, and my husband said “I really like dinner last night, that was good!” I want to eat this all the time!
I was thinking about Thai food and had my heart set on making a Whole30 Chicken Pad Thai dish that I could eat, and that I wasn’t allergic to. I made the sauce first and decided to use sunflower butter for the “peanut sauce.” The sauce itself was good and I will probably make more to use for dressings. I decided on sweet potato noodles instead of zucchini because I thought it would add a fair amount of sweetness to the dish. I busted out my Spiralizer and went to work! This Whole30 Chicken Pad Thai is probably one of the tastiest meals I’ve made, the flavors were amazing!
- 2 medium sweet potatoes
- 2 cloves garlic minced
- 1 shallot chopped
- 2 large eggs
- 3 green onions sliced
- 3 Tbsp coconut oil divided
- 1 ½ pounds boneless skinless chicken thighs cut into 1 inch pieces
- 1 cup shredded red cabbage
Spiralize the 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 collander.
Toss the noodles with cabbage and green onions. Set aside.
Make the sauce: In a bowl, combine the sunflower butter, coconut milk, lime juice, ginger, coconut aminos, apple cider vinegar and cayenne powder and whisk until well combined.
Sprinkle chicken with salt and pepper. Heat 2 Tbsp of oil in a large skillet over medium high heat. Add the chicken and cook for 5 minutes, stirring frequently, until cooked through. Transfer to a plate.
Beat the 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 a tablespoon of oil to the skillet. Add the garlic and shallots and saute for 1-2 minutes, until fragrant. Add the noodles and cabbage. Cook for 2 minutes, stirring frequently. Add in the sauce and chicken and stir for 2 minutes, until heated through. Add the egg and combine.
Serve onto plates and top with chopped cashews, green onions and cilantro (optional). Enjoy!!
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