Chicken Pad Thai Recipe

Craving pad thai but want to skip traditional noodles and hidden gluten? This version transforms the favorite take-out dish into a vibrant, veggie-packed entrée using spiralized zucchini and sweet potato as the “noodle” base. With a creamy sauce built on coconut milk, almond butter, coconut aminos, lime juice, garlic, and ginger, the flavors hit Thai-inspired sweet-savory-tangy notes with none of the wheat.

It starts with large zucchini and a sweet potato, spiralized into noodles, then tossed in the sauce so that the veggie spirals soften just enough to carry that rich coating—no stovetop noodles required. Add in julienned red bell pepper, roasted cashews, sliced scallions, and cubes of grilled chicken for protein, texture and crunch. The result is a dish that feels indulgent yet fresh, and one you’ll want to rotate into dinner meal-prep and weeknight menus.

This Pad Thai reinvention is naturally gluten-free, paleo-friendly and Whole30-compliant, thanks to ditching wheat noodles and soy sauce in favor of coconut aminos and veggie spirals. It’s a delicious and practical way to satisfy noodle cravings while staying aligned with clean-eating goals.

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Chicken Pad Thai

Recipe Details

Yield: 4 servings
Active Time: 15 minutes

Chicken Pad Thai Ingredients

For the veggie noodles

• 4 large zucchini, spiralized
• 1 sweet potato, spiralized

For the sauce

• 1/2 can coconut milk (about 1 cup)
• 1/4 cup coconut aminos
• Juice of 1 lime (about 3 tablespoons)
• 2 tablespoons almond butter
• 1/4 cup sliced scallions
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon chili powder

For the rest of the Pad Thai

• 1 red bell pepper, julienned
• 1 cup roasted cashews
• 3 to 4 grilled chicken breasts, cubed
• Chopped cilantro to taste

How to Make Chicken Pad Thai

1. Make the noodles: Using a spiralizer or vegetable peeler, create long, thin noodles from the zucchini and sweet potato. Set aside.
2. Make the sauce: Combine all sauce ingredients. Mix with zucchini and sweet potato spirals and let sit for 10 minutes. The sauce tenderizes the spirals enough that they don’t need to be cooked.
3. Assemble the dish: Add chicken, cashews, and cilantro. Toss to mix and serve cold.

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Chicken Pad Thai Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/4 of recipe)
Calories	≈ 550 kcal
Protein	≈ 40 g
Carbs	≈ 30 g
Sugar	≈ 8 g
Fiber	≈ 8 g
Fat	≈ 35 g

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Chicken Pad Thai Variations & Tips

• Veggie-noodle swap: Use spiralized sweet potato only, or mix zucchini + carrot ribbons for more color and texture.
• Vegan/plant-based option: Omit chicken and add tofu cubes or tempeh; use toasted pumpkin seeds for extra crunch instead of cashews.
• Nut-free tweak: Replace cashews with roasted sunflower seeds if tree nuts are a concern.
• Sauce richness adjust: For a lighter version, reduce almond butter by 1 tablespoon and add more lime juice for brightness.
• Meal-prep friendly: Spiralize veggies ahead of time and refrigerate in a paper-towel-lined container to absorb excess moisture before tossing with sauce.
• Finish fresh: Add chopped cilantro and extra lime wedges right before serving for fresh aroma and lift.

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Best Chicken Pad Thai Pairings

• Fresh lime wedges: Serve on the side so diners can squeeze additional brightness over the dish.
• Crunchy Asian-inspired slaw: Shredded cabbage, carrot and scallion with rice vinegar and sesame seeds—to complement textures.
• Gluten-free spring rolls: Rice-wrapper rolls filled with cucumber, herb and shrimp (or tofu) for extra appetizer or side.
• Iced green tea with mint: A refreshing drink to balance the rich sauce and warm flavors.
• Thai-inspired cucumber salad: Thin-sliced cucumber with chili flakes, lime and cilantro adds cooling crunch.

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When to Make Chicken Pad Thai

• Weeknight dinner rotation: Quick to assemble and flavorful enough to feel special on busy evenings.
• Meal-prep batches: Make a double batch, portion into containers and reheat for lunches or easy dinners.
• Clean-eating gatherings: A great dish to serve when guests are asking for gluten-free or paleo-friendly options.
• Casual dinner parties: Put out bowls of toppings (lime wedges, chopped cilantro, extra cashews) so guests can customize.
• Post-workout recovery meal: The vegetable base, protein from chicken, and coconut-almond sauce make it satisfying and nutritious.

Recipe credit: Marlie Crisafulli