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.
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!
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.
- 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
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
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⠀
- 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.⠀