Whole30 Chicken Pad Thai with Daikon

This Whole30 Chicken Pad Thai recipe is made with spiralized daikon radish noodles, tender chicken breasts, red bell peppers, and cashews, tossed with a sweet, squeaky clean, sugar-free Pad Thai sauce. It all comes together in about 30 minutes, so it’s great for an easy weeknight dinner or a special date night! Paleo, Low Carb & Gluten Free!

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.

Making Whole30 Chicken Pad Thai:

To make Chicken Pad Thai Paleo and Whole30 compliant, 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! Choose ones that aren’t too big, though. The larger they are, the woodier their texture will be.

Whole30 Chicken Pad Thai

Pad Thai Recipe Variations:

  1. If you don’t have Daikon radishes readily available, feel free to substitute zucchini noodles, carrot noodles, sweet potato noodles, or really whatever you’d like!
  2. If you don’t have cashew butter or sunflower butter, almond butter is the next best choice that’s still Whole30 and Paleo compliant!

Does this sound like a recipe you’d like to make? I’d love to know! Let me know by commenting below! And if you do make it, share the fun! Be sure to tag me on Instagram or Facebook so I can see!

5 from 4 votes
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Chicken Pad Thai with Daikon Noodles

Whole30, Gluten Free, Paleo, Low Carb

Course Dinner, Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 399 kcal

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.⠀

Nutrition Facts
Chicken Pad Thai with Daikon Noodles
Amount Per Serving
Calories 399 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 154mg51%
Sodium 764mg33%
Potassium 847mg24%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 7g8%
Protein 32g64%
Vitamin A 648IU13%
Vitamin C 49mg59%
Calcium 91mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.