Chicken Pad Thai

           Candida Program Friendly, Easy, Entrees, Recipes
Chicken Pad Thai
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1 lb. boneless, skinless chicken breast, cut into small 1” chunks

3 Tablespoons extra virgin coconut oil

3 large cloves garlic, finely chopped

2 Tablespoons fish sauce

2/3 Tablespoon coconut aminos

2-3 Tablespoons fresh lime juice

¼ cup chopped fresh cilantro

3-4 green onions, finely chopped

8 oz. package of broccoli slaw

1 large carrot, cut into thin julienned strips or shredded


Heat a wok over medium-high heat. Add oil and garlic, cook about 1 minute.

Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned.

Add fish sauce, coconut aminos and lime juice. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes.

Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes.

Toss or garnish with green onion and cilantro.

Makes 2 servings

This recipe was inspired in whole or in part by The Paleo Mom