Sweet Potato Noodle Pad Thai
One-Pan | Paleo | SO Delicious!
This is one of my go-to meals at home. I love swapping regular noodles for sweet potato noodles to add more fiber and less carbs. The taste is incredible!
The recipe is a little more complex than some of my other recipes, but it's pretty simple in that it's all made in one pan- it's hard to mess it up.
Enjoy this fresh or use it as a meal prep- it won't get old!
Ingredients:
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1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
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I carton sweet potato noodles (purchase them or make them yourself with a vegetable spiralizer)
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1 cup sliced mushrooms
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3 Green onions, sliced and white/green ends separated
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1 cup Frozen peas and carrots
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1 tbsp + 1 tbsp Peanut butter (2 tbsp total, but separated)
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3 limes
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1 tbsp Chili paste (more if you like your dishes spicier)
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1 tbsp Fish sauce
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3 tbsp + 2 tbsp Coconut aminos (5 tbsp total, but separated)
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1 tbsp cooking oil of choice (I like avocado oil)
Optional toppings:
Handful of crushed peanuts
Fresh chopped cilantro
Instructions:
Marinate the chicken thigh cutlets. In a large bowl, add 1 tbsp peanut butter, lime juice from 2 of the limes, chili paste, fish sauce and 3 tbsp coconut aminos and whisk until blended. Add the chicken thigh cutlets and stir to coat fully. Cover and marinate for at least 15 minutes, but ideally 3-4 hours+.
Heat a medium skillet over medium. Add the cooking oil and the white ends of the green onion. Add the mushrooms and cook until they start to get tender (~3-5 minutes). Add the chicken, sauce and all. Cook the chicken for 5-7 minutes, or until fully cooked through. Add frozen peas/carrots and the sweet potato spirals, stirring occasionally to keep everything evenly coated and cooked.
At this point, taste the sauce. You may need to add extra peanut butter to thicken the sauce, or extra coconut aminos to thin it out a bit. You can also add additional chili paste if you want it spicier!
Once you get the sauce how you like it, you’re ready to serve. Add your pad thai to a plate and garnish with the green ends of the green onion + a spritz of lime juice. Option (and highly recommended) to add fresh chopped cilantro and fresh crushed peanuts on top.
Recipe makes 3-4 servings and tastes just as good the second day!