Sweet Potato Chicken Pad Thai (Paleo + Whole30)
Sweet Potato Chicken Pad Thai (Paleo + Whole30) is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. One serving contains 608 calories, 47g of protein, and 32g of fat. For $3.37 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 9 would say it hit the spot. It works well as a main course. This recipe from Real Simple Good requires shallot, eggs, salt and pepper, and coconut aminos. From preparation to the plate, this recipe takes roughly 40 minutes. It is a rather expensive recipe for fans of Asian food. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is amazing. Similar recipes include Easy Chicken Sweet Potato Bake (Paleo + Whole30), Easy Chicken Sweet Potato Bake (Paleo + Whole30), and Spaghetti Squash Pad Thai with Chicken – Paleo.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 cup cashew butter
1/2 cup cashews, chopped
1.5 lbs chicken breasts, cut into small cubes (about 3 breasts)
1/4 cup cilantro, diced
2 tbsp coconut aminos
2 eggs
1 tbsp fish sauce
3 cloves garlic, minced
3 green onions, diced
1 lime juice of
Salt and pepper
3 tbsp sesame oil, divided
1 shallot, diced
3 sweet potatoes, spiralized into noodles
1 tbsp white vinegar.jpg)
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
InstructionsFirst, make the sauce by combining all of the sauce ingredients into a small bowl or jar and whisking well. The sauce will be thick, but mix it up as much as you can to get a creamy consistency. Set aside.Chop chicken as noted. Chop shallot, garlic, green onions, cilantro and cashews. Turn sweet potatoes into noodles using a spiralizer. Heat a large skillet over medium heat and add in 2 tbsp sesame oil. Once hot, add the sweet potato noodles. Toss with oil and season with a big pinch of salt and pepper (about 1/2 tsp each). Cook, stirring occasionally, until the noodles are tender but not too soft, about 5-6 minutes. Remove and place on a plate. In the same pan over medium heat, add in 1 tbsp of sesame oil. Add in shallot and garlic to saute for 1-2 minutes, stirring constantly. Add in chicken. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-6 minutes. Next, crack the eggs into the pan. Scramble the eggs and cook for a few minutes, until the eggs are cooked through. Add the sweet potato noodles back in. Pour in the sauce and mix. Add in green onions, cilantro and cashews. Toss to mix and then serve.
Step by step:
1. First, make the sauce by combining all of the sauce ingredients into a small bowl or jar and whisking well. The sauce will be thick, but mix it up as much as you can to get a creamy consistency. Set aside.Chop chicken as noted. Chop shallot, garlic, green onions, cilantro and cashews. Turn sweet potatoes into noodles using a spiralizer.
2. Heat a large skillet over medium heat and add in 2 tbsp sesame oil. Once hot, add the sweet potato noodles. Toss with oil and season with a big pinch of salt and pepper (about 1/2 tsp each). Cook, stirring occasionally, until the noodles are tender but not too soft, about 5-6 minutes.
3. Remove and place on a plate. In the same pan over medium heat, add in 1 tbsp of sesame oil.
4. Add in shallot and garlic to saute for 1-2 minutes, stirring constantly.
5. Add in chicken. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-6 minutes. Next, crack the eggs into the pan. Scramble the eggs and cook for a few minutes, until the eggs are cooked through.
6. Add the sweet potato noodles back in.
7. Pour in the sauce and mix.
8. Add in green onions, cilantro and cashews. Toss to mix and then serve.
Nutrition Information:
covered percent of daily need
