Noodle-Free Chicken Pad Thai
Ingredients
Skillet Ingredients
-
2
tsp
olive oil or avocado oil
-
3
whole
eggs
-
1
lb
chicken breast, cubed
-
12
oz
broccoli slaw
-
1½
cup
shredded red cabbage
-
1½
cup
shredded carrots
-
1
whole
red bell pepper, sliced
-
1
small
yellow onion, sliced
-
6–8
whole
green onions, thinly sliced
-
4–5
cloves
garlic, minced
-
2
tsp
fresh ginger
-
to taste
sea salt & black pepper
Sauce Ingredients
-
¼
cup
almond butter
-
¼
cup
coconut aminos
-
3
Tbsp
lime juice
-
½
tsp
crushed red pepper
-
2
Tbsp
rice vinegar
-
1
Tbsp
toasted sesame oil
Topping Ingredients
-
to taste
chopped cilantro
-
to taste
dry roasted cashews
-
to taste
sliced green onion
-
to taste
lime wedges
-
to taste
sesame seeds
Instructions
- Heat a large skillet over medium heat and add 1 teaspoon of oil. Once hot, scramble the whisked eggs and set aside.
- Add another teaspoon of oil to the skillet along with the cubed chicken and sauté for about 2 minutes.
- Add the remaining skillet ingredients (except dark green parts of green onion) and cook for 8-12 minutes, stirring occasionally.
- While the veggies are cooking, whisk together the sauce ingredients until smooth.
- Once the chicken is cooked and veggies are tender, return the eggs and dark green parts of green onion to the skillet, add the sauce, and stir to combine. Cook for another 1-2 minutes.
- Serve hot, topped with cilantro, cashews, sesame seeds, and a squeeze of lime juice.
Nutrition Facts (estimated)
Servings
4-5
Calories
345
Total fat
16g
Total carbohydrates
28g
Total protein
30g
Sodium
350mg
Cholesterol
0mg
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