For the Pad Thai:
3 lbs chicken breast, cubed into 1 inch pieces
3 TBL olive oil
3 cups spiral noodles (I used sweet potato)
1 red pepper, chopped
1 large carrot, chopped
2 eggs, scrambled
1/4 cup chopped red cabbage, chopped
1/4 cup green onion, chopped
1/4 cup cashews
1 tsp onion powder
For the sauce:
1/3 cup creamy almond butter
1/4 cup water
2 TBL Whole30 teriyaki sauce or coconut aminos
1 tsp minced garlic
Squeeze lime juice
In a large skillet, add 2 TBL olive oil and turn to medium high heat. Dredge chopped chicken in onion powder and sear for 2-3 minutes on each side, flipping several times until cooked through.
Meanwhile in another skillet, add 1 TBL olive oil and sweet potato noodles over low medium heat. Cook for about 10 minutes, flipping several times.
While chicken cooks, make sauce. Add all sauce ingredients to a blender and blend. If a thicker sauce is desired, reduce amount of water.
Once chicken is done, remove from pan and add chopped red pepper and eggs. Once eggs are scrambled, add red cabbage, carrots and green onion.
Let simmer on low for 2-3 minutes. Then, add chicken back in along with half the almond butter sauce and the cashews.
Once everything is coated in the sauce, remove to plates.
To assemble: serve chicken mixture over noodles. Garnish with more green onion and cilantro, if desired.
This wonderful recipe was created by our friend Addison from @organicallyaddison on Instagram and www.organicallyaddison.com.