White plate filled with sweet potato chicken pad Thai garnished with lime wedges, bean sprouts, and cilantro.
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4.75 from 8 votes

Healthy Chicken Pad Thai (Paleo/Whole30)

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.
Course Main Course
Cuisine American
Keyword Healthy Chicken Pad Thai, Healthy Pad Thai, Paleo Pad Thai, Sweet Potato Pad Thai, Whole30 Pad Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 519kcal
Author Kelly

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

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 scrambled eggs 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

Calories: 519kcal | Carbohydrates: 52g | Protein: 42g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Potassium: 1190mg | Fiber: 9g | Sugar: 15g | Vitamin A: 27100IU | Vitamin C: 61.1mg | Calcium: 150mg | Iron: 4.1mg