Noodle-Free Chicken Pad Thai

A yummy template twist on many people’s fave comfort food dish! This recipe is LOADED with veggies and flavor.

Inspired by The Real Food Dieticians

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


Skillet Ingredients:

  • 1 – 1 1/4 lb/450 to 565 grams. chicken breast or thighs, cubed into 1-inch pieces

  • 3 eggs, whisked

  • 2 tsp. cooking fat of choice (olive oil, avocado oil, coconut oil, butter, or ghee)

  • 12 oz/360 grams broccoli slaw

  • 1 ½ cup shredded red cabbage

  • 1 ½ cup shredded carrots

  • 1 red bell pepper, seeded and sliced

  • 1 small yellow onion (1 ½ cups, sliced)

  • 6–8 green onion, thinly sliced white/light green parts divide with dark green parts

  • 4–5 garlic cloves, minced

  • Sea salt & black pepper to taste

Sauce Ingredients:

  • ¼ cup/4 TBSP almond butter (almond butter which is more drippy will work better than a thicker almond butter)

  • ¼ cup coconut aminos

  • 3 Tbsp. lime juice

  • 1/2 tsp. crushed red pepper

  • 2 Tbsp. rice vinegar

  • 1 Tbsp. toasted sesame oil

  • 1/2 tsp. ground ginger

    Topping Ingredients

  • Chopped cilantro

  • Dry roasted cashews

  • Sliced green onion

  • Lime wedges

  • Sesame seeds

    Instructions:

  1. Place a large skillet (at least a 12-inch skillet) over medium heat. Add 1 teaspoon of the cooking fat. Once hot, add the whisked eggs and scramble. Remove from the skillet and set aside.

  2. To the skillet, add the additional 1 teaspoon of cooking fat as well as the cubed chicken. Sauté for about 2 minutes. Next add the remaining skillet ingredients, except for the dark green parts of green onion. The skillet will be very full until it cooks down. Continue to cook for 8-12 minutes carefully stirring occasionally.

  3. Meanwhile, combine the sauce ingredients and whisk until well combined and smooth.

  4. Once the veggies are tender and cooked down and chicken is cooked through, add the eggs back to the skillet, the dark green parts of green onion, and the sauce. Stir to combine and allow to cook for another 1-2 minutes or until heated through.

  5. Serve hot topped with cilantro, cashews, sesame seeds, and/or green onion plus a squeeze of fresh lime juice.

    Whole recipe serving breakdown:

18-22 Servings Protein
0 Servings Carb
5 Servings Fat
~13 Servings Veggies

Nutrition, Dinner, Chicken, Thai, Protein, EntreeKailey Morter