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No Noodle Pad Thai

  • Serves: 2
  • Calories: 638
No Noodle Pad Thai

This meal is healthy, insanely quick, and so simple to make, that it just might change your meal times, if not your life.

What if I told you that we came up with a dish that would change your life?

Okay, so maybe I’m being a bit dramatic, but I promise you'll be as excited about this recipe as I am once you give it a try. This meal is healthy, insanely quick, and so simple to make, that it just might change your meal times, if not your life. If you’ve been following along with our blog the past two weeks, you'll know that we’ve been partnering with Furthermore to bring you five days worth of healthy lunch prep each week. This week we are sharing detailed instructions on Furthermore’s site on how to Spatchcock a chicken, and the recipe I'm sharing with you here today features some of that spatchcocked chicken in the most surprisingly delicious pad Thai you've ever had. And yes, I do believe it just might be better than your tried and true take out.

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To give this dish even more nutritional punch, we swapped the peanuts for almonds and replaced the traditional rice noodles with spiralized sweet potatoes and carrots. It's simple swaps like these that make all the difference in the quality of food you're fueling your body with, and in this case, produce one heck of a delicious flavor combination. We also made an almond pad Thai sauce (think peanut sauce, but waaaay better) that is honestly one of the best things to ever come out of my kitchen. So, do yourself a favor, skip the overpriced Thai food take out and opt for this uber healthy, mega tasty option instead. You’ll be glad you did!

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No Noodle Pad Thai

  • Serves: 2
  • Calories: 638


  • 2 tbsp Sesame oil
  • 2 Small sweet potato, peeled and spiralized
  • 1 cup Shredded carrots
  • 2 Eggs
  • 1/2 cup Cilantro, chopped
  • 2 Scallion, thinly sliced
  • 2 Lime wedges
  • 1 cup Pad thai dressing
  • 1/2 cup Slivered almonds
  • 2 cups Shredded chicken breast

Pad Thai Dresing

  • 3/4 cup Almond butter
  • 1/2 cup Coconut milk
  • 3 tbsp Raw honey
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Coconut aminos or tamari
  • 1 Clove garlic, crushed
  • 1 tsp Grated ginger
  • 1 tbsp White vinegar
  • 1/2 Lime, juiced
  • 1 tsp Red curry paste
  • 1/2 tsp Salt


Pad Thai Dressing

In a blender or food processor, blend all ingredients listed above until smooth. Place in an airtight container and store in the fridge for up to two weeks.

No-Noodle Chicken Pad Thai

  1. In a large skillet, warm the sesame oil over medium heat. Add the sweet potato and carrot and toss until coated. Continue cooking over medium heat for 5 minutes, stirring often.

  2. In a small bowl, whisk the egg. Using a spoon move the noodles to the side to create a “hole” in the center of the sweet potatoes. Gently pour the whisked egg into the hole. Allow to set for 30 seconds, then gently stir the egg until cooked through, about one minute. Combine the egg, with the vegetable noodles.

  3. Add chicken and Pad Thai Dressing to the vegetable noodle mixture. Serve hot topped with cilantro, scallions, slivered almonds and lime wedge.