chicken pad thai

This recipe for chicken pad thai was super easy to make and great for when you are short on time. I used chicken tenders and cut them up in cubes. It's also helpful to cut your chicken when it is still slightly frozen as it will make cutting easier and faster to slice through.

The original recipes for chicken pad thai comes from Megan & Brandon Keatley in their book Primal Cravings. Their recipe is for 1.25 lbs of shrimp but I swapped it out for 1 lb of chicken. Yum!

Chicken Pad Thai

Serves: 4

Ingredients:

Olive oil or butter for pan
1 lbs chicken (cut into cubes)
1 lb zucchini (about 2 medium zucchini's)
1 onion, diced
4 garlic cloves, minced
1 tbsp ginger
1 tbsp apple cider vinegar
3 tbsp almond butter
1 tsp fish sauce
2 tbsp lime juice
Salt to taste

Cooking Directions:

I used a veggetti to make zucchini noodles but you can also use a mandoline to slice them thin and then use a knife to cut them into strips or you can simple cut the zucchini's up into small chucks. It will change the texture but do what is easiest.

Spray a pan with olive oil (or melt some butter) and heat to medium. Add the chicken and cook through. Remove chicken from the pan and set aside.

Using the same pan, add olive oil or butter and saute the onions, garlic and ginger, until soft. (I put the onion, garlic and ginger in my food ninja to chop them all up together. It saves me time from having to cut and it keeps my eyes from watering due to the onions.)

After onions are soft, add the vinegar, almond butter, fish sauce, lime juice, salt and stir.

Add the zucchini noodles and stir to cover the noodles in the sauce. Cook the noodles for about 5 minutes. You don't want them to get mushy but rather hot and slightly cooked through.

Add the chicken back to the pan and stir. Dinners ready!

The original recipe come from Megan McCullough Keatley & Brandon Keatley in Primal Cravings