Simple Recipes for Every Day
No Noodle Pad Thai
- Serves: 4
- Prep Time: 10 min
- Cook Time: 30 min
Ingredients
Pad Thai Dressing
- ¾ cup almond butter
- ½ cup coconut milk
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut aminos or soy sauce
- 1 garlic clove, grated
- 1 teaspoon grated ginger
- 2 teaspoons white vinegar
- 1 teaspoon fresh lime juice (from 1 lime)
- 1 teaspoon red curry paste
- ¾ teaspoon sea salt
No-Noodle Pad Thai
- 2 tablespoons toasted sesame oil
- 2 small sweet potatoes, peeled and spiralized
- 1 cup shredded carrots
- 2 large eggs
- 2 cups shredded chicken
For Serving
- ¼ cup slivered almonds
- ¼ cup chopped cilantro
- 2 green onions, white and green parts, thinly sliced
- 1 lime, sliced into wedges
Method
Make the pad Thai dressing. In a blender or food processor, combine the almond butter, coconut milk, honey, sesame oil, coconut aminos, garlic, ginger, vinegar, lime juice, curry paste, and ½ teaspoon of the salt until smooth, about 1 minute. Dressing can be stored refrigerated, in an airtight container for up to 1 week.
In a large skillet, warm the sesame oil over medium heat. Add the sweet potatoes and carrot and toss until coated. Cook, stirring often, until softened and lightly browned, about 5 minutes.
In a small bowl, whisk the eggs with the remaining ¼ teaspoon salt. Create a “hole” in the center of the sweet potatoes. Pour the eggs into the hole, let set for 15-20 seconds, then gently stir the eggs, breaking them apart, until cooked through, about 1 minute.
Add the chicken and 1 cup of the pad Thai dressing, stir until combined and warmed through, about 2-3 minutes.
To serve, divide between four plates and sprinkle with cilantro, green onions and almonds, with a lime wedge alongside.