Ya know when you want takeout but you don’t really want to feel crummy after eating said takeout? Same. My solution? Make my own! The inspiration for this meal came from a few recipes I found years ago when I first changed my diet and was looking for recipes that C would also eat. Over the years I’ve tweaked the recipe to it’s current state and I’m so excited to share it with you.
This healthy pad thai is creamy, crunchy and is a serious staple in our home. Once you get the hang of it it’s also relatively easy, requires one cutting board and very little prep/cook time. We typically throw it together on Fridays or Sundays, or on days when we’re feeling lazy. The final result is an easy meal that is great for weeknights and sure to please take-out fiends and Thai food lovers alike!
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Healthy Pad Thai
An easy, delicious and totally healthified version of your favorite takeout!
- Wok or deep non-stick pan
For the chicken
- 1 tbsp Sesame Oil (regular or toasted both work fine)
- 2 Chicken Breasts, cubed
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/3 cup Cashews, chopped (You can also use macadmias or peanuts if you'd like!)
- 1/2 tsp Red Pepper Flakes
For the sauce
- 1/4 cup Almond Butter (You can use any nut butter you have on hand! We've used sunbutter, peanut butter or even a combo! Almond is def our favorite.)
- 1/2 cup Coconut Aminos
- 1/4 tsp Fish Sauce (Red Boat is our fave!)
- 1/2 Lime, juiced (fresh or bottled both work great)
- 1 tsp Salt
For the noodles
- 1/2 package Pad Thai Rice Noodles (We love Lotus Foods brand)
- 1 package Sugar Snap Peas (About 8oz)
For the garnish
- 1/4 cup Cilantro (optional, for garnish)
- 1/2 Lime, cut in wedges (optional, for garnish)
- 1/4 cup Cashews, whole or chopped (optional, for garnish)
You can use ONE cutting board if you do everything in this order 😉 First chop your shallot, mince your garlic and chop your cashews. Set aside in a bowl or plate – I usually use whatever I'm going to eat on 🙂
Then cube the chicken breasts into 1-inch bites. Heat up your wok or your pan – if it's a wok, you'll do high heat. If you're using a pan, medium-high works well. I use our Our Place pan and it works great! Now add the sesame oil. Add the chicken and cook all the way through. Once the chicken is done, add the shallot/garlic/cashew mixture and cook until shallots are translucent.
While the chicken mixture is cooking, boil your water for the noodles, add them and cook until done. Follow the instructions on the package and DO NOT overcook! Mushy noodles are the worst.
While the noodles are cooking, steam and drain your snap peas – we either do this on the stove or in our green Lekue steamer becasue it takes 1 minute in the microwave!
Also – make the sauce! In a small mixing bowl mix together almond butter, coconut aminos, fish sauce, lime juice and salt with a whisk – this will break up the nut butter. It won't look smooth, that is okay. Add the sauce to the chicken mixture and reduce to medium.
Once your noodles are done, drain them and add them to the chicken mixture. Same with the snap peas. Stir everything together until the sauce thickens and all ingredients are nicely coated.
Add to bowls, top with garnishes, and serve!
To make paleo or grain free replace the rice noodles with zoodles or spaghetti squash and use almond or peanut-free nut butter!