Whole30-Compliant Chicken Pad Thai Recipe

A Whole30® meal that doesn’t involve cooking? Yes, please! The month-long nutritional reset necessitates a lot of cooking at home—so a dinner that doesn’t require stovetop time will be a welcome addition to the repertoire. This refreshing take on pad Thai supplies all the flavor of your go-to takeout order, but with ingredients that are paleo, gluten-free, and Whole30 compliant. It’s also surprisingly filling, thanks to a creamy sauce made with coconut milk and almond butter. If you’ve done some meal prep ahead of time, you can toss in leftover grilled chicken at the end for a protein boost.

Whole30-Compliant Chicken Pad Thai Recipe

Yield: 4 servings
Active Time: 15 minutes

Ingredients

For the veggie noodles
4 large zucchini, spiralized
1 sweet potato, spiralized
For the sauce
1/2 can Thrive Market Organic Coconut Milk (about 1 cup)
1/4 cup Thrive Market Organic Coconut Aminos Sauce
Juice of 1 lime (about 3 tablespoons)
2 tablespoons Thrive Market Creamy Non-GMO Almond Butter
1/4 cup sliced scallions
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon Thrive Market Organic Chili Powder
For dish
1 red bell pepper, julienned
1 cup Thrive Market Organic Dry & Roasted Cashews
3 to 4 grilled chicken breasts, cubed
Chopped cilantro to taste

Instructions

Make the noodles
Using a spiralizer or vegetable peeler, create long, thin noodles from the zucchini and sweet potato. Set aside.
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.
Assemble the dish
Add chicken, cashews, and cilantro. Toss to mix and serve cold.

Recipe credit: Marlie Crisafulli