Paleo Chicken Pad Thai

6 people
1 hr

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I know what you're thinking, another Paleo recipe made with squash. Well, folks, this recipe is made without spaghetti squash or zucchini noodles! This grain-free Paleo Chicken Pad Thai is thick, creamy, and packed full of healthy vegetables. The best part is it will be on the dinner table in under an hour!

How to make this recipe
  1. The first step in mkaing this Paleo Chicken Pad Thai is to make the sauce. Combine the cashew butter, coconut aminos, lime juice, apple cider vinegar, coconut milk, toasted sesame oil, maple syrup, the grated ginger, grated garlic, and place in a small bowl. Stir together until smooth and creamy.
  2. Grease a large skillet and place it over medium heat. While the pan is getting hot, chop the chicken breast. Place in the hot skillet and season with salt and pepper. Brown the chicken, about three minutes then stir and brown again. Continue until the chicken is cooked through.
  3. Turn the heat to medium-low and add the broccoli, bell pepper, red cabbage, and red pepper flakes. Stir occasionally until the broccoli is cooked through, about five minutes.
  4. While the chicken and vegetables are cooking, bring a large pot of water to a boil and cook the Jovial Foods Grain-free Spaghetti until cooked through, about 11 minutes. Drain and add the spaghetti to the skillet with the chicken and vegetables.
  5. Pour the cashew sauce over the top and toss. Sprinkle with chopped green onion and sesame seeds before serving. Enjoy!
Substitutions
Vegan option

This recipe can easily be adapted to be vegetarian or vegan. Instead of chopped chicken, add chopped tofu or omit the chicken and add more vegetables. You will also want to leave out the fish sauce in the cashew butter sauce and add in an extra tablespoon of coconut aminos.


Using other nut butters

I love the creaminess the cashew butter brings to this dish. Cashew butter is also a fairly neutral-tasting nut butter, so it's great for main dishes like this one. If you are not a cashew butter fan, almond butter, sunflower butter, and pepita (pumpkin seed) butter work great.


Equipment
  • Large skillet or my personal favorite, the Le Cresuet Braiser
  • Measuring cups and spoons
  • Microplane for grating ginger and garlic
  • Mixing bowls

How to store leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 5 days.


How to reheat leftovers

There are two ways you can reheat any pad that leftovers. The first is to place the paleo chicken pad Thai in a saucepan and add a splash of water to the pan. The spaghetti noodles will absorb a lot of the liquid and thicken as it sits in the refrigerator, so adding a touch of water will help thin out the sauce. Heat over low heat while gently stirring until warm.


The second way is to preheat the oven to 350 degrees. Place the pad Thai in an oven-safe dish, add a splash of water, and cover with aluminum foil. Reheat in the oven for about 15-20 minutes.

Are you looking for more grain-free dinner recipes? Make sure to check out Za'atar Chicken with Grain-free Orzo and Creamy Cajun Chicken Pasta.

Recipe details

  • 6  people
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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Ingredients

For the sauce:

  • 2/3 cup cashew butter
  • 1/4 cup coconut aminos
  • 3 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 2 tbsp lime juice
  • 2 tbsp toasted sesame oil
  • 1 tbsp fish sauce
  • 1/2 cup plant milk such as coconut milk
  • 2 large garlic cloves, grated
  • thumb-size piece of fresh ginger, grated

For the pad thai:

  • 1 box Jovial Foods Grain-free Spaghetti
  • 2 # chicken breast
  • 1 cup broccoli, chopped
  • 1/2 bell pepper, small diced
  • 3/4 cup chopped red cabbage
  • 1/4 tsp red pepper flakes
  • 1/2 cup cashews, chopped (for topping)
  • 2 scallions, chopped (for topping)
  • sesame seeds (for topping)

Instructions


Using a microplane, grate the ginger and garlic. Set aside.
Combine the cashew butter, coconut aminos, maple syrup, apple cider vinegar, lime juice, toasted sesame oil, fish sauce, coconut milk, the grated ginger and the grated garlic and place in a small bowl. Stir together until smooth and creamy.
Grease a large skillet and place over medium heat. While the pan is getting hot, chop the chicken breast. Place in the hot skillet and season with salt and pepper. Brown the chicken, about three minutes then stir and brown again. Continue until the chicken is cooked through.Turn the heat to medium-low and add the broccoli, bell pepper, red cabbage, and red pepper flakes. Stir occasionally until the broccoli is cooked through, about five minutes.
While the chicken and vegetables are cooking, bring a large pot of water to a boil and cook the Jovial Foods Grain-free Spaghetti until cooked through, about 11 minutes. Drain and add the spaghetti to the skillet with the chicken and vegetables.Pour the cashew sauce over top and toss. Sprinkle with chopped green onion and sesame seeds before serving. Enjoy!

Love Chef Laura
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