Chicken Pad Thai with Zucchini Noodles
and broccoli / cashews
Master the well-loved Thai take-out dish in your own kitchen with this paleo-friendly recipe for Pad Thai which uses zucchini noodles! The combination of textures, flavors and colors make this a dish that's easy to love and worth a special trip to buy the star ingredient - tamarind concentrate.
Proteins
Cuisines
Ingredients
Chicken Pad Thai:
- Broccoli, florets - 4 oz , chopped
- Bell peppers, any color - 1 , sliced
- Cashews, roasted and unsalted - 1/2 cup , chopped
- Chicken breasts, boneless and skinless - 1 lb , chopped
- Cilantro - 4 Tbsp , leaves torn
- Limes - 1 , wedges
- Zucchini, medium - 2 , turned into noodles or peeled into ribbons
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Water - 2 Tbsp
- Tamarind sauce (ingredients listed separately) - ~1/2 cup
- Red pepper flakes (opt) - 1/4 tsp
Tamarind Sauce:
- Tamarind concentrate - 2 to 8 Tbsp (find this at an international market or on Amazon)
- Stock, any type - 1/3 cup
- Bragg's / coconut aminos - 2 Tbsp
- Honey - 2 Tbsp
Nutrition Facts
Amount Per Serving
Calories
429
Just a moment...
% Daily Value
Total Fat
20g
31%
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Saturated Fat
3g
17%
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Trans Fat
0g
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Cholesterol
76mg
25%
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Sodium
483mg
20%
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Total Carbohydrate
35g
12%
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Dietary Fiber
5g
19%
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Sugars
23g
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Protein
33g
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Prep
- Make tamarind sauce - Double if making Thursday's meal. Combine tamarind concentrate (start with the low end of the range), stock, aminos and honey in a small saucepan. Place pan over medium heat and bring to a simmer. Simmer for 1 minute while stirring, until sauce reduces slightly. Taste sauce and adjust to your preference, adding more tamarind concentrate, some salt or some red pepper flakes if you'd like (note: commercial tamarind concentrate can vary widely in flavor, so add as much as you would like up to the upper end of the range provided). Simmer until sauce thickens slightly, 2 to 3 minutes more. (Can be done up to 5 days ahead)
- Broccoli / Bell peppers / Nuts - Prep as directed. Combine vegetables in one container. Store nuts separately. (Can be done up to 5 days ahead)
- Chicken - Slice against the grain into strips (i.e., look for the grain of the meat and slice perpendicular to it). Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Cilantro / Lime wedges - Prep as directed. (Can be done 1 day ahead)
- Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
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Make
- Heat a wok or saute pan with first part of cooking oil over medium-high heat.
- Add chicken and saute until chicken is cooked through, 3 to 5 minutes. Set chicken aside and return pan to heat.
- Add second part of oil to heated pan and then add broccoli and bell peppers with some salt. Season with some salt and pepper and saute for 2 to 3 minutes.
- Pour water over vegetables and reduce heat to medium. Cover with a lid or foil and steam vegetables until tender, 2 to 3 minutes.
- When vegetables are cooked, add zucchini noodles and sauce (remember to save half if doubled for Thursday) to pan and saute until zucchini is heated through and tender, 1 to 2 minutes more.
- Remove pan from heat and chicken to vegetables. Toss until ingredients are well combined.
- Divide zucchini noodles between serving bowls and top with cashews, cilantro, lime wedges and red pepper flakes. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
429
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
3g
17%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
76mg
25%
Just a moment...
Sodium
483mg
20%
Just a moment...
Total Carbohydrate
35g
12%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
23g
Just a moment...
Protein
33g
Just a moment...
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Ratings
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