Chicken “Pad Thai”

Gluten-Free & Dairy-Free

This meal is always a favorite in my house as well as with my clients! My chicken “pad thai” is a cleaned up version with sweet potato noodles and an amazing almond butter sauce. You will need a spiralizer for this recipe. They are not expensive and I highly recommend trying out dishes with spiralized zucchini or sweet potatoes to boost your veggie & fiber intake. You really won’t miss wheat or rice noodles!

Servings: 4

1 Tbsp avocado oil
1 small chopped red onion
3 minced garlic cloves
2 medium/large sweet potatoes
1 lb. organic, free-range chicken breast, cubed
1 bunch bok choy, chopped
1 cup thinly sliced red cabbage
2 Tbsp coconut aminos
2 green onions and cilantro, sliced thinly for garnish
1/4 tsp salt
Sauce:
1/2 cup almond butter or nut butter of choice
2 Tbsp coconut aminos
1-2 tsp chili garlic sauce (depending on your spice level)
2 Tbsp lime juice
1-2 Tbsp maple syrup
2-3 Tbsp water if needed to thin

First peel & spiralize your sweet potatoes. I place a large paper towel underneath so I can easily transport them to the sauté pan. Heat the avocado oil in the saute pan over medium heat and add chopped onion. Once they’ve cooked a few minutes add in your garlic, diced chicken, salt and cook about 5 minutes, until almost cooked through. Add in your sweet potato noodles, bok choy, cabbage and coconut aminos. After veggies have cooked down for a few minutes turn heat down to low and add your sauce. Mix ingredients well in the sauce and it will be done when veggies are tender, but not soggy. Garnish with green onions and cilantro. Enjoy!