Food

Chicken Pad Thai

Chicken Pad Thai was one of my weaknesses before I drastically changed my lifestyle. I noticed that whenever I had Pad Thai I always felt crappy afterwards. Likely it was from all of the sodium, sugar and inflammatory cooking oil that was used.

I missed the delicious taste of it though. I saw a lot of recipes out there for pad Thai. However, all of them were low carb and made with spaghetti squash. I am not a low carb kind of girl. I love spaghetti squash but I definitely need my noodles with the dish.

What is in Traditional Pad Thai?

Most Pad Thai is going to contain soybeans or Tofu(also soy). Did you know that 95% of soybeans are GMO? So there is one red flag that you need to watch for. Pad Thai also contains a surprising amount of sugar. I have seen some as high as 19 grams. That comes from more of the microwave pad Thai dishes you get in the frozen food aisle. Resturants in general almost always cook in some form of seed oil such as canola oil. They are super cheap to use but cause havoc on the gut. Lastly, Pad Thai traditionally has a ton of sodium. Anywhere from 2500mg-3000mg. This is around 75% of your RDA sodium intake. I am all about salt! However, this is way too much salt for just one meal.

Ingredients

Peanut Sauce:

1/2 cup of Peanut Butter (you can also use almond butter)

2 TBSP Coconut amnios

1 Lime juiced

1 TBSP of Fish Sauce

1 TBSP ACV

1 TSP Garlic powder

1 TSBP raw honey

Pad Thai:

1lb of Boneless Skinless Chicken Thighs

1 tbsp Coconut Oil

1 Package of Brown Rice Pad Thai Noodles

1 cup of Chopped purple cabbage

1 Red Bell Pepper

1 cup of chopped or shredded carrots.

1 Yellow Bell Pepper

1 cup of green onions

2 Eggs

1-2 tsp of salt

1/2 TBSP Garlic Powder

Directions

In a serrate pot, boil water and cook the Pad Thai Noodles.

Sauce:

In a small bowl mix together all of the ingredients and place in blender or vitamin until texture is creamy. Make sure to use Natural peanut butter or almond butter. Your Nut butter should only have one ingredient listed.

Pad Thai:

Chop up the onions, cabbage and carrots. I use my vitamix for chopping veggies. It goes by so mjuch faster.

In a large skillet heat up coconut oil and sauce the onions and carrots. After two minutes or so, add in cut up chicken thighs, Once they start to turn brown you can add the chopped cabbage and peppers. After that, add in the garlic powder, salt and ginger. Once chicken is nearing done and veggies are getting soft, you can add in the 2 whisked eggs.

After the noodles are cooked add them to the skillet and complete by adding the sauce on top. Mix thoroughly and if sauce looks to thick you can add a little bit of chicken broth to the dish.

Once the dish is ready to serve, add in a wedge of lime.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow Me!