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, homemade sugar-free Pad Thai sauce.
About the Recipe
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!
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!
Note: This recipe is completely inauthentic, but I think it captures the classic takeout dish within Whole30/Paleo restrictions. Here’s a 100% authentic Pad Thai recipe, if that’s what you’re looking for!
Recipe Ingredients
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. Does it?
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.
Recipe Variations
- 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!
- If you don’t have cashew butter or sunflower butter, almond butter is the next best choice that’s still Whole30 and Paleo compliant
More Whole30 Dinners
I’d love to hear about your experience making this recipe!
Leave a comment below or tag me on Instagram @cookathomemom, so I can see!
Whole30 Chicken Pad Thai with Daikon Noodles
Ingredients
Chicken & Noodle Sautee
- 1 lb chicken breast⠀
- 2 Tablespoon olive oil⠀
- 2 cloves garlic⠀
- 2-3 daikon radishes
- 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 Tablespoon sesame seeds⠀
- 1 lime sliced⠀
Pad Thai Sauce⠀
- ¼ cup coconut aminos⠀
- 2 Tablespoon cashew or sunflower seed butter⠀
- 2 Tablespoon lime juice⠀
- 2 dates⠀
- 2 teaspoons fish sauce⠀
- ⅛ teaspoons hot sauce optional⠀
Instructions
Prep Work
- 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
- 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.
- 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
- 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
- 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.
- 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!
- Divide the mixture into four bowls, and top each with sliced green onion, cilantro, cashews, and lime slices.⠀
Beth says
I really enjoyed this. Very yummy.
Cook at Home Mom says
Hi Beth! Thank you for coming back to let us know you enjoyed the recipe! -Laura
Robin B Moody says
I just started researching the Whole 30 tonight and your recipes look amazing and thank you so much for the tool to be able to change the # of servings. Pad Thai is what’s for dinner tomorrow night. Thanks again
Cook at Home Mom says
Hi Robin! That’s awesome, and it’s totally my pleasure. I hope you’ll let me know what you think when you try it! -Laura
Carolyn Price says
This was sooo good. Doubled the recipe to have it for lunch tomorrow too.
Cook at Home Mom says
Hey Carolyn, I’m so glad you liked it! 🙂 -Laura
EH says
Awesome recipe
Cook at Home Mom says
Thanks so much! -Laura
Barbie Carlisle says
What “noodles” do you use?
Cook at Home Mom says
Hi Barbie! I use spiralized daikon radish. It has a light taste and great texture for noodles!
Mark says
Big fan of this one as I love Pad Thai but the abundance of noodles makes me feel disgusting after shotgunning a pound of those bad boys. This dish has all the flavor of the traditional dish with none of the noodle bloat after. Well done again!!!
Cook at Home Mom says
I love Pad Thai too! So happy you enjoyed it and felt great too!