Whole30 Chicken Pad Thai

Well, I’m here to share another deceivingly simple dinner – Whole30 Chicken Pad Thai. I don’t know what it is about summertime, but it makes me crave takeout! I guess it’s a good thing, because it forces me to recreate those old favorites in a healthier way. And some of my absolute favorite dinners ever are fake-outs. Just check out my Whole30 Orange Sesame Chicken & Broccoli or my family-friendly Kung Pao Chicken recipes! These recipes are completely inauthentic, of course, but I think they do a great job of capturing the fun and unique flavor of each dish.

For Whole30 Chicken Pad Thai, I use daikon radishes to make the noodles in my spiralizer. I like to describe daikons as the most noodley of the vegetable noodles, if that makes sense. It’s the texture and mildly peppery flavor that really lines up, so when you’re in the produce section, look for them – they look like big white carrots! But if you don’t have them readily available, feel free to substitute zucchini noodles, carrot noodles, sweet potato noodles, or really whatever you’d like!

Whole30 Chicken Pad Thai is a really delicious take on the classic dish!


5 from 2 votes
Print

Chicken Pad Thai

Whole30, Gluten Free, Paleo, Low Carb

Course Dinner, Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

Chicken & Noodle Sautee

  • 1 lb chicken breast⠀
  • 2 Tbsp. olive oil⠀
  • 2 cloves garlic⠀
  • 1 daikon radish⠀
  • ½ red bell pepper⠀
  • 2 eggs optional⠀
  • ½ cup bean sprouts I prefer fresh, but canned works too, just drain them first⠀

Toppings (all optional)⠀

  • 1 green onion sliced⠀
  • 1 small bunch cilantro⠀
  • ¼ cup unsalted cashews⠀
  • 1 Tbsp. sesame seeds⠀
  • 1 lime sliced⠀

Pad Thai Sauce⠀

  • ¼ cup coconut aminos⠀
  • 2 tbsp cashew or sunflower seed butter⠀
  • 2 T lime juice⠀
  • 2 dates⠀
  • 2 tsp fish sauce⠀
  • tsp hot sauce optional⠀

Instructions

Prep Work

  1. Cut the chicken into bite sized pieces. Slice the garlic. Spiralize the daikon (you can peel it first if you’d like… i don’t) and thinly slice the red pepper. 

Cook the Chicken & Veggies

  1. Heat oil in a large pan over medium heat. Add the chicken to the oil, and cook, stirring occasionally, until the chicken is browned on all sides and the garlic is fragrant, about 4 minutes.

  2. Add the red pepper, garlic, and daikon to the pan, continuing to stir occasionally until the vegetables are cooked down a bit. 

Make the Sauce

  1. Prepare the sauce by blending all the sauce ingredients together in a blender, or finely chop the dates and whisk it all together (it tastes the same, it just has different texture). 

Finish the Dish

  1. Stir in the sauce and sprouts, if using. Simmer together until the chicken is cooked through and the noodles are softened, about 3-4 more minutes. 

  2. Push everything to the side within the pan, and add in the scrambled eggs (you can always cook them separately, if you’d prefer). Turn often as they cook. Once the eggs are cooked through, mix everything together in the pan.

Serve & Enjoy!

  1. Divide the mixture into four bowls, and top each with sliced green onion, cilantro, cashews, and lime slices.⠀

Does this sound like a recipe you’d like to make? Let me know in the comments below! And if you do make, be sure to tag me on Instagram or Facebook so I can see!