Healthy Chicken Pad Thai (Noodle-free!)
Ingredients
- 2 tsp. cooking fat of choice
olive oil, avocado oil, coconut oil, butter or ghee
- 3 eggs
whisked
- 1 – 1 1/4 lb. chicken breast
cubed into 1 inch pieces, may substitute chicken thighs or ground chicken
- 1 bag broccoli slaw
12 oz
- 1 ½ cup shredded red cabbage
may substitute green cabbage
- 1 ½ cup shredded carrots
- 1 red bell pepper
seeded and sliced
- 1 small yellow onion
1 ½ cups, sliced
- 6-8 green onion
thinly sliced white/light green parts divide with dark green parts
- 4-5 garlic cloves
minced
- 2 tsp. fresh ginger
may substitute 1/2 tsp. ground ginger*
- Sea salt & black pepper to taste
- ¼ cup almond butter
drizzly almond butter works best – like the Trade Joe’s one or Target brand
- ¼ cup coconut aminos
- 3 Tbsp. lime juice
- 1/2 tsp. crushed red pepper
- 2 Tbsp. rice vinegar
- 1 Tbsp. toasted sesame oil
- Chopped cilantro
- Dry roasted cashews
- Sliced green onion
- Lime wedges
- Sesame seeds
Directions
- 1
Place a large skillet (at least a 12-inch skillet) over medium heat. Add 1 teaspoon of the cooking fat (if the skillet is not non-stick, you may need more fat). Once hot, add the whisked eggs and scramble. Remove from the skillet and set aside.
- 2
To the skillet, add the additional 1 teaspoon of cooking fat as well as the cubed chicken. Sauté for about 2 minutes. Next add the remaining skillet ingredients, except for the dark green parts of green onion. The skillet will be very full until it cooks down. Continue to cook for 8-12 minutes carefully stirring occasionally.
- 3
Meanwhile, combine the sauce ingredients and whisk until well combined and smooth.
- 4
Once the veggies are tender and cooked down and chicken is cooked through. Add the eggs back to the skillet, the dark green parts of green onion, and the sauce. Stir to combine and allow to cook for another 1-2 minutes or until heated through.
- 5
Serve hot topped with cilantro, cashews, sesame seeds, and/or green onion plus a squeeze of fresh lime juice.
Healthy Chicken Pad Thai (Noodle-free!)
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About this Recipe
Craving the vibrant flavors of Pad Thai but looking for a lighter, healthier option? This Healthy Chicken Pad Thai (Noodle-free!) delivers all the authentic taste you love, packed into a quick and easy one-skillet meal.
What sets this recipe apart is its ingenious use of a vibrant mix of broccoli slaw, shredded cabbage, and carrots, standing in for traditional noodles. This smart swap makes it naturally Whole30, paleo, and gluten-free, ensuring a deeply satisfying meal that won't leave you missing the noodles.
Prepare for a symphony of textures and tastes. You'll enjoy tender cubes of chicken alongside crisp-tender vegetables, all coated in a rich, savory sauce with just the right kick of spice from crushed red pepper. The blend of almond butter, coconut aminos, and lime juice creates a beautifully balanced flavor profile that's both deeply comforting and incredibly fresh. It's a remarkably easy dish to pull together for a flavorful, healthy weeknight dinner.
Customization & Variations
Feeling adventurous or need to adapt to your pantry? You can easily substitute the chicken breast with chicken thighs or ground chicken for a different texture. If you don't have red cabbage on hand, green cabbage works just as well. For a quick swap, use 1/2 teaspoon of ground ginger instead of fresh ginger.
This vibrant noodle-free Pad Thai is perfect for a busy weeknight or a healthy meal prep option. Serve it hot, garnished generously with fresh cilantro, dry roasted cashews, extra sliced green onion, and a squeeze of lime.