Paleo Chicken Pad Thai with Sweet Potato Noodles

6 Oct

Was looking to try something different tonight and decided to give a healthier version of pad thai a whirl.

Paleo chicken pad thai with sweet potato noodles

Paleo chicken pad thai with sweet potato noodles


1/4 cup + 2 tbl. coconut aminos

2 tbl. tamarind chutney (couldn’t find tamarind paste)

1 tbl. lime juice

2 tbl. rice wine vinegar

2 tbl. coconut sugar

2 tsp. chili powder

1/8 tsp. cayenne

4 large eggs

1 tsp. extra virgin olive oil

1 tbl. avocado oil

1 1/2 pounds boneless, skinless chicken breast, sliced into thin strips

1 bunch scallions, thinly sliced (white and light green only)

4 cloves garlic, minced

2 pounds sweet potato noodles (spiralized sweet potatoes)

1 cup raw cashews, toasted and crushed

Kosher salt


Fresh lime wedges (optional, for garnish)


Preheat oven (or toaster oven) to 350°F and toast cashews on a baking sheet for 5 minutes.  Cool, then crush with a mallet or pulse in a coffee grinder/food processor.  Set nuts aside.  Whisk eggs until frothy, season with olive oil, salt, and pepper and add to a non-stick skillet over medium heat.  Scramble eggs and then set aside.  Heat avocado oil in a large pot over medium high heat.  Season chicken strips with salt and pepper and add to hot oil in pot.  Cook until chicken is no longer pink.  Now add scallions and garlic to chicken and sauté 1 minute.  Whisk together coconut aminos, tamarind, lime juice, vinegar, coconut sugar, chili powder, and cayenne.  Add sweet potato noodles, scrambled egg, and sauce to chicken and sauté until noodles are crisp tender.  Top mixture with crushed toasted cashew and sprinkle with the juice of a fresh lime wedge (optional).


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