why make this recipe
If you love the flavors of Pad Thai but want a healthier twist, this Noodle-Free Chicken Pad Thai-Inspired dish is perfect for you. It’s packed with fresh veggies and lean protein, making it a nutritious choice. By skipping the noodles, you reduce carbs while still enjoying a filling and flavorful meal. Plus, it’s quick to prepare, making it a great weeknight dinner option.
how to make Noodle-Free Chicken Pad Thai-Inspired
Ingredients :
- 2 tsp olive oil (for sautéing; can substitute with avocado oil)
- 3 eggs (whisked)
- 1-1 1/4 lb chicken breast (cubed into 1 inch pieces; chicken thighs may be substituted)
- 1 bag (12 oz) broccoli slaw
- 1 ½ cup shredded red cabbage (green cabbage may be substituted)
- 1 ½ cup shredded carrots
- 1 red bell pepper (seeded and sliced)
- 1 small yellow onion (sliced, about 1 ½ cups)
- 6-8 green onions (thinly sliced; white/light green parts divided from dark green parts)
- 4-5 garlic cloves (minced)
- 2 tsp fresh ginger (minced; substitute with ½ tsp ground ginger if needed)
- to taste sea salt
- to taste black pepper
- ¼ cup almond butter (creamy almond butter works best; may substitute with peanut butter)
- ¼ cup coconut aminos
- 3 tbsp lime juice
- ½ tsp crushed red pepper (adjust for desired spice level)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- cilantro (chopped for garnish)
- dry roasted cashews (for garnish)
- sesame seeds (for garnish)
- lime wedges (for serving)
Directions :
- Warm a large skillet over medium heat and drizzle in 1 tsp of olive oil. Once shimmering, add the whisked eggs and scramble until just set, about 2-3 minutes.
- Add another teaspoon of oil, then toss in the cubed chicken. Sauté for 2-3 minutes until the chicken starts to brown.
- Stir in the broccoli slaw, red cabbage, shredded carrots, red bell pepper, yellow onion, garlic, ginger, and white parts of the green onion. Cook for 8-12 minutes, mixing occasionally until veggies soften.
- While the mixture cooks, whisk together the almond butter, coconut aminos, lime juice, crushed red pepper, rice vinegar, and sesame oil in a small bowl until smooth and creamy.
- Once veggies are tender and chicken is cooked through, return the scrambled eggs and dark green parts of green onion to the skillet. Pour the sauce over and toss to combine, cooking for an additional 1-2 minutes.
- Plate the dish hot, garnishing with chopped cilantro, dry roasted cashews, sesame seeds, and lime wedges for a burst of flavor.
how to serve Noodle-Free Chicken Pad Thai-Inspired
Serve this dish right out of the skillet for the best taste. You can place it in bowls and top it with the garnishes like cilantro, cashews, sesame seeds, and a squeeze of lime. This makes a colorful and inviting meal for family and friends.
how to store Noodle-Free Chicken Pad Thai-Inspired
If you have leftovers, store them in an airtight container in the refrigerator. It can last for about 3–4 days. When you’re ready to eat, just reheat it in the microwave or on the stovetop until warm.
tips to make Noodle-Free Chicken Pad Thai-Inspired
- Make sure the skillet is hot before adding the eggs to get a good scramble.
- Adjust the amount of crushed red pepper depending on your spice preference.
- Feel free to mix in any other veggies you enjoy, such as snap peas or zucchini.
variation
For a vegetarian version, you can replace the chicken with firm tofu. Just make sure to press the tofu to remove excess moisture before cubing and cooking.
FAQs
Can I use different types of cabbage?
Yes, you can use green cabbage instead of red cabbage in this recipe.
What can I use instead of almond butter?
Peanut butter works great as a substitute for almond butter if necessary.
Is this recipe gluten-free?
Yes, as long as you ensure the coconut aminos and any additional ingredients you use are gluten-free, this dish is gluten-free.
