Chicken Pad Thai

           Difficult, Entrees, Recipes
Chicken Pad Thai
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3 zucchinis

1 pound uncooked boneless, skinless chicken breast, cut into 3/4 –inch cubes

3 Tablespoons coconut aminos

3 cups broccoli, florets

1 small carrot, finely sliced

3 Tablespoons fresh lime juice, divided

2 Tablespoons Agave nectar

1 teaspoon ginger root, fresh, finely minced

3 teaspoons peanut or sesame oil, divided

¾ – 1 teaspoon green hot chili pepper, or red chili pepper, Thai-variety, deveined, seeded, minced

1 small garlic clove, minced

1 cup bean sprouts

1/3 cup peanuts, dry-roasted, salted and minced

1/3 cup cilantro, minced

Crushed red pepper flakes to taste


Place chicken in a small bowl and cover with 1 ½ Tablespoon of coconut aminos; set aside.

Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside.

Meanwhile, in another small bowl, combine remaining 1 ½ Tablespoon of coconut aminos, 2 Tablespoons of lime juice, agave and ginger; mix well and set aside.

Wash the zucchini and cut a thin slice off the bottom of each one so they won’t roll around on the cutting board. Then, place the zucchini flat-side down on the cutting board and use a peeler to cut ribbons of zucchini.

Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 1 ½ teaspoon of oil. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside.

Off heat add remaining 1 ½ teaspoon of oil and return to heat. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add zucchini noodles and coconut amino mixture; cook, stirring, until sauce is mostly absorbed, about 2-3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts and cilantro; mix well. Serve immediately.

Makes 4 servings