Enjoy all the flavors of Thai food in this healthier alternative. Clean Eating Chicken Pad Thai is simple to make, filled with veggies, and truly delicious!
When Tyler and I first started dating, I had never tried Thai food. I’ve never really liked the flavor/heaviness of Chinese food, and thought that they would be very similar. Plus- if it was up to me to chose where we’re going to go out for dinner – I’d always choose Italian. Pasta = everything. Fact.
Tyler will literally eat just about anything, but I’m pretty picky. So when he picked Thai food on a date – I thought for sure that I wouldn’t like it. Turns out I was wrong. I’ve since fallen in love with Thai food + can’t get enough of it- which is why I recreated it at home.
If you’ve ever tried Thai food – you probably know that it is a sodium over load + can leave you feeling pretty gross after you enjoy it. Most Thai sauces are based with soy + fish sauce, many of which include high fructose corn syrup + MSG. Going out and enjoying Thai food every once in a while won’t hurt you – but it’s pretty easy to make with out the junk!
This recipe has been on the blog for a while, and it’s one of our go-to’s for an easy one pan dinner. The photos we had up here weren’t doing it justice – so over the weekend when I was making it for my lunch for the week, I decided to take new pictures.
I like to use zucchini noodles in this recipe, but if you want a more authentic pad thai, you could use these Brown Rice Noodles which are great.
- 4 chicken breasts
- 3 small zucchinis (spiralized)
- 1 red and 1 yellow peppers, sliced into thin pieces
- 2 cup carrots, sliced into thin pieces
- 1 medium red onion, spiralized or cut in to small pieces
- Optional: ½ c bean sprouts, 2 cloves chopped garlic
- Toasted Sesame Oil or Olive Oil for cooking
- 2 tbsp toasted sesame oil
- 1 tbsp peanut butter, melted (optional)
- Juice + zest of 1 lime
- ¼ c fish sauce ( I use trader joes)
- ½ c liquid aminos or low sodium soy sauce
- 1.5 tablespoons sriracha
- green onions, sliced thinly
- ¼ cup peanuts, crushed or chopped
- 2 tablespoons sesame seeds
- Chop chicken into 1 inch cubes, and cook chicken in sesame or olive oil. Remove from pan and set aside in a large bowl
- Chop peppers, onions and carrots and sauté in olive or sesame oil
- In a separate bowl, mix together sauce
- Add chicken back into the pan, and pour sauce over, coating all of the chicken and vegetables
- Spiralize zucchini
- Top zucchini noodles with chicken and veggies
- Garnish with chopped peanuts, green onions, and sesame seeds
Things we used for this recipe: Spiralizer, Liquid Aminos, Toasted Sesame Oil, Peanut Butter, fish sauce, Sriracha, peanuts, Sesame Seeds,
Have you ever tried making your favorite dish from a restaurant at home? What was it??
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