I love when I randomly find a recipe that I have all the ingredients for in the house:D This recipe was a creation that happened a little more organically rather than planned..and boy am I glad it happened! I love Thai food, well I’ve only ever had pad Thai, but every version I’ve tried has been delicious. This one is free from any grains and Paleo friendly.
If you follow me on Instagram (do it if you don’t :)—mywholesometable) you may have seen the video I did on my recent Target finds. I used the cashew butter I purchased there for the sauce. You could use almond butter but I absolutely loved the cashew buttery taste in the sauce. The Pad Thai is without MSG, a common ingredient in Thai food. There is a great variety of sweet and savory with the veggies. The whole time I was making this recipe I kept thinking “this combo will either be delicious or we may be having dinner out tonight” but thankfully it was not only good…but blog worthy!
On another sweet note, I made sweet potato noodles for the first time. Is there anything a sweet potato cannot do? The answer is no because it is simply the best vegetable on the planet. If you disagree, come over and I’ll make you the plethora of sweet potato recipes that we are addicted to. I’m not always this confident, but this is a keeper!!
1 lb chicken breast
1 large sweet potato, peeled
2 tablespoons olive oil
½ cup frozen peas, defrosted
2 carrots, julienned
1 cup shredded red cabbage
½ cup slivered almonds
¼ cup fresh basil, chopped
2 tablespoons Coconut oil
½ cup cashew butter (almond butter would work too)
⅓ cup almond or coconut milk
3 tablespoons honey
2 tablespoons coconut aminos
1 clove crushed garlic
1 teaspoon minced ginger
1 tablespoon apple cider vinegar
Juice of ½ a lime
1. Preheat oven to 375 degrees. Line two large baking sheets with foil.
2. Cut the chicken into long strips, about 1 thick, be sure to keep everything the same size.Place on baking sheet.
3. Prepare the sweet potato noodles. I used a spiralizer to do this-if you don’t have one, cut into small julienne pieces. Spread out onto one of the baking sheets.
4. Drizzle olive oil over the chicken and sweet potato noodles. Add salt and pepper to taste.
5. Bake in the oven, for 20-25 minutes. Flip the sweet potatoes once at the half-way point.
6. Meanwhile, prepare the sauce by mixing all ingredients in a food processor.
7. In a medium skillet, heat coconut oil. Cook the carrots until tender, adding defrosted peas at the end (cook for another 1 minute or two).
8. Remove the chicken and cut into bite size pieces.
9. In a large bowl, combine the chicken, sweet potato noodles, carrots, peas, shredded cabbage and sauce. Top with basil and slivered almonds. Enjoy:) Makes about 4 servings.