Paleo Pad Thai With Sauce {Whole30}
This vegetable loaded dish has tender bites of chicken and eggs and is coated in a savory, silky sauce.
Equipment
- 2 small bowls
- 2 medium bowls
- measuring cups and spoons
- 1 spiralizer
- clean hand towels
- fork or whisk
- 1 large deep skillet with a lid
- 1 small skillet
Ingredients
Meat & Marinade
- 1½-2 lbs chicken breasts or thighs bite sized diced
- 3 tablespoon rice vinegar
- 3 tablespoon coconut aminos
- 1 tablespoon arrowroot flour
Vegetables
- 8 oz snow peas trimmed may substitute snap peas or green beans trimmed and sliced in half
- several pinches salt
- few sprays cooking spray I like to use Primal Kitchen avocado oil cooking spray
- 2 tablespoon neutral oil
- 1 small onion thinly sliced
- 3-4 large zucchini (about 5 cups) spiralized
Eggs
- 7-8 whole eggs beaten
- 1 tablespoon coconut aminos
Sauce
- ¼ cup almond butter no sugar added
- ¼ cup coconut aminos
- ¼ cup full fat coconut milk
- 1½ tablespoon lime juice
- 1 tablespoon fish sauce
- ½ tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon powdered ginger
- ¼ tsp granulated garlic powder
Optional Garnish
- 2 handfuls cashews rough chopped
- sriracha sauce Whole30 compliant brand if desired
Instructions
Marinade the chicken.
- Dice chicken into bite sized pieces and add to medium bowl or storage bag.
- In a small bowl or measuring pitcher add rice vinegar, coconut aminos, and arrowroot flour. Mix with a fork until completely smooth. Pour over chicken and refrigerate while you prep and cook the other components: 20 minutes up to 12 hours.
Make the sauce.
- In a small bowl combine coconut aminos, almond butter, coconut milk, lime juice, fish sauce, rice vinegar, sesame oil, ground ginger, and garlic powder. Use a whisk or fork to fully combine ingredients into a silky smooth sauce. Set aside.
Prepare the zucchini.
- Spiralize zucchini. Place in batches on a clean dish towel. Over a sink squeeze as much liquid out as you can. Set aside in a colander or paper towel lined bowl/plate.
Prepare the dish.
- Rinse trimmed snow peas (or green beans/snap peas) under cool running water. Heat a large skillet over MEDIUM and spray lightly with cooking spray. When skillet is warm add wet peas and 2-3 tablespoon of water to the skillet. Stir, cover with lid and reduce heat to MEDIUM-LOW. Allow snow peas to steam until tender, about 3 minutes. If pan becomes dry before peas are tender add water 2 tablespoon at a time and continue to steam. Remove to a bowl and set aside.
- While snow peas cook heat 1 tablespoon neutral oil in a small skillet over MEDIUM heat. Add eggs and coconut aminos to a small bowl and beat with a fork. When pan is hot add egg and amino mixture, reduce heat to MEDIUM-LOW and scramble until eggs are still slightly wet but mostly cooked about 3 minutes. Use spatula to break apart into bite sized pieces in pan and set pan with eggs aside (off of heat).
- In the same skillet that steamed the snow peas, drain excess water if any remains. Add 2 tablespoon neutral oil over MEDIUM heat. When pan is very warm add chicken in a single layer and brown 1 minute per side. Remove to a bowl and side aside.
- Add sliced onions to the same pan. Add additional oil if the pan is dry. Sauté until soft about 3-5 minutes scraping up the stuck on bits leftover from the chicken.
- Add zucchini to the same pan with onions and sauté until softened about 2-3 minutes.
- Add chicken and accumulated drippings, snow peas, scrambled eggs and sauce. Use kitchen tongs to mix all components thoroughly. Continue to heat over MEDIUM until chicken and eggs are fully cooked and dish is warm and bubbly about 2-3 minutes. Serve warm topped with chopped cashews and a hearty drizzle of sriracha if desired.
Nutrition
Calories: 472kcalCarbohydrates: 24gProtein: 38gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 92mgSodium: 1007mgPotassium: 1340mgFiber: 5gSugar: 9gVitamin A: 932IUVitamin C: 66mgCalcium: 115mgIron: 4mg
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