Pad Thai Zoodles with Chicken | Ann Shippy MD
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Pad Thai Zoodles with Chicken

paleo pad thai zucchini noodles zoodles

Who doesn’t love some good comfort food? With this recipe, you can enjoy all the comfort of Thai food with fresh Paleo ingredients in the comfort of your own home. Use organic ingredients whenever possible and pasture-raised (or free-range) chicken.

INGREDIENTS

  • ½ tablespoon coconut oil
  • ½ cup onion, diced
  • 2 garlic cloves, minced
  • 2 zucchini squash (yellow or green, or both!), spiraled
  • ½ butternut squash (can substitute for carrots or sweet potato), spiraled
  • 1 lb precooked roasted chicken breast, cut into strips
  • 1 lime, cut into wedges
  • Fresh cilantro
  • 1 tsp black sesame seeds, for garnish

Pad Thai Sauce:

  • ¼ cup coconut aminos
  • 3 tablespoons almond butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • ½ tablespoon tamarind paste
  • ½ tablespoon honey
  • salt and pepper, to taste

INSTRUCTIONS

Add coconut oil to a wok or skillet over medium heat. Add onions and garlic and saute until onions are soft. Add squash zoodles and continue to cook for 8 minutes until beginning to soften. Next add chicken. While that is cooking, mix all pad thai sauce ingredients into a bowl. Pour the mixture over your zoodles and chicken. Continue to cook until no extra liquid is remaining. Add to plates and garnish with cilantro and sesame seeds. Serve with limes and use chopsticks and enjoy!

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