This healthy chicken pad Thai uses sweet potato noodles, chicken, veggies, and a delicious healthy pad Thai sauce. Made in one pan and ready in 30 minutes! Paleo, Whole30, and gluten free.
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We did it! 30 minute meal solutions is done! And we are finishing strong with this paleo & Whole3o healthy chicken pad Thai!!
If you missed it, this whole month has been dedicated to one pan easy dinners made in 30 minutes or less. We kicked it off with a sausage soup, made 30 minute curry, a chicken balsamic chicken skillet, salmon in the Airfryer, instant pot eggplant parmesan, and now are finishing with a quick and easy healthy Thai recipe!
When we get Thai food, I usually always get some kind of curry. After switching to a mostly paleo lifestyle, it became one of my favorite things ever. But I used to love pad Thai! It was my go-to when eating at Thai restaurants – the chewy noodles, fresh herbs, tangy sauce, and whatever protein I want.
We actually ordered some take out the other week and Michael got pad Thai. I obviously took a couple (read a lot) bites, but wasn’t that impressed. I wanted more flavor, more veggies, and protein. So I am taking matters into my own hands and we are making our own healthy, flavor packed version!
How to make Paleo & Whole30 Healthy Chicken Pad Thai
Your typical take out Pad Thai can be loaded with lots of unwanted ingredients – sugar, MSG, and lots and lots of sodium. This healthy chicken pad Thai is made with chicken, veggies, and we are using sweet potatoes noodles instead of rice noodles to keep it lower carb, paleo, and Whole30 approved. Here is what you need:
- chicken breast
- sweet potato noodles
- eggs
- bell pepper
- mushrooms
- onion
- garlic
- oil
- green onion
- cilantro
- toppings of choice – bean sprouts, lime juice, chopped almonds, red pepper flakes….
First, make sauce and set it aside. I will talk a little more about making a healthy pad Thai sauce below. Second, scramble the eggs in the oil. I did this first to make sure they are light and fluffy and not cooked all the way through, since we will be adding them back in at the end.
Next, sauté the onion for a few minutes. Then add the chicken and garlic and cook for 2 minutes until the chicken browns on the outside. Add the sweet potatoes and sauté for a few more minutes. Then the peppers and mushrooms for two more minutes.
Finally add the sauce and let it simmer for 1-2 more minutes to let all the flavors combine. Stir in the green onions and cilantro and top with toppings and enjoy!
How to make Healthy Pad Thai Sauce
Pad Thai sauce is pretty simple and made with a few ingredients. But it usually has added sugar, which I don’t think is necessary. If I want sugar, I want dessert, not in my pad Thai! So here is what we need for a healthy pad Thai sauce:
- coconut aminos – gluten and soy free soy sauce substitute
- almond butter – adds a great creaminess and savoriness to the dish
- rice vinegar – adds a little sweetness
- fish sauce – adds umami flavor
- tamarind paste – made from a sweet & sour fruit, it is a staple in pad Thai
- lime juice – citrus to bring out the flavors
- red pepper flakes – adds some spice
- salt and pepper
All you have to do is add to a bowl or blender and mix to combine! This sauce is typical of authentic pad Thai sauce with the addition of almond butter. I love the creaminess it adds to the dish and it really helps thicken the sauce without the addition of any added flours, corn starch, or gums.
The key when looking for an almond butter is finding one with just almonds in the ingredients. NOW Foods just launched their new line of nut butters and I couldn’t be more excited. The Roasted Almond Butter is made with dry roasted almonds without any added flavors or sugar. It makes the perfect addition for snacking, adding to sauces, or just eating with a spoon.
You can find the new nut butters on NOW Foods website! The almond butter and cashew butter are my favorite, and the cashew butter would be a great substitute for almond butter in this recipe!
A few notes about tamarind paste – I would highly suggest getting it as it is essential in Pad Thai. It is a unique flavor and I absolutely love it – a little sweet, but also pretty sour.
You can find tamarind paste at Whole Food, in your local Asian grocery story, or on Amazon! Just make sure you get pure tamarind paste and there isn’t any added sugar.
Meal Prep Chicken Pad Thai
This recipe is great for meal prep! Make it on the weekend and portion out servings for meals during the week. It saves well and reheats well too. I actually just like eating it cold for leftovers, but I know not everyone likes cold food. As it sits, the flavors come together even more too.
To store it, keep it in a tightly sealed glass container – we love these compartment containers. Keep the toppings separate (you can keep them in the smaller compartment) and once you are ready to eat, heat it up and then add the toppings.
More One Pan Whole3o Recipes
Paleo Beef & Broccoli Stir Fry
Whole30 Chicken & Broccoli Alfredo
Shrimp & Butternut Squash Noodles with Curry Peanut Sauce
Healthy Chicken Pad Thai (Paleo/Whole30)
Ingredients
Chicken Pad Thai
- 1 tablespoon avocado oil
- 3 large eggs, whisked
- 1 cup sliced onion (100 grams)
- 1 pound chicken breast, thinly sliced
- 2 cloves garlic, minced
- 4 medium-large sweet potatoes, spiralized (8 cups/750 grams)
- 5 large mushrooms, sliced (3 cups/200 grams)
- 1 1/2 cups sliced bell pepper (160 grams)
- 3 green onions, chopped
- 1/4 packed cup cilantro, roughly chopped
- salt and pepper, to taste
- for serving: bean sprouts, chopped cilantro, crushed almonds, chopped green onion, lime juice
Healthy Pad Thai Sauce
- 1/4 cup coconut aminos
- 3 tablespoons almond butter
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/2 tablespoon tamarind paste
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
Instructions
- Run your sweet potatoes through your spiralizer and set aside.
- Make the sauce. In a small bowl, combine the coconut aminos, almond butter, rice vinegar, fish sauce, lime juice, tamarind paste, red pepper flakes, and salt and pepper and mix to combine. Set aside.
- In a large sauté pan over low heat, add 1 tablespoon oil and let it get hot, about 30 seconds. Add the eggs and stir constantly until scrambled, but not cooked all the way through, about 1-2 minutes. Remove and set aside.
- Turn up heat to medium and add onion and sauté until softened, about 2 minutes. Add chicken and garlic and cook for another 2 minutes, stirring occasionally, until chicken is slightly browned on the outside.
- Add sweet potato noodles and sauté for 4 minutes, stirring occasionally. Add in mushrooms and bell peppers and sauté for another 2 minutes. Add sauce and mix well to combine. Let simmer for 2 minutes until everything is cooked through and flavors are combined. Turn off heat and stir in green onion and cilantro. Serve with sides of choice and enjoy!
Nutrition
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Jen
April 12, 2019 at 8:04 pmThis dish is a keeper! So quick, so delicious, and made awesome leftovers. We were so full after “1 serving” and 100% satisfied. Will be making this again, even when we’re not doing Whole30.
Kelly
April 15, 2019 at 9:41 amSo happy to hear that Jen! Thank you for trying it and glad you liked it!
Evelyn
June 6, 2019 at 12:03 pmThis recipe was so delicious!! I didn’t use veggie noodles but that the flavor was still there and it was super filling. Made amazing leftover and is something I’ll definitely be making again. Can’t wait to try more ❤️