Chicken Carrot-Noodle Pad Thai

Chicken Carrot-Noodle Pad Thai

Chicken Carrot-Noodle Pad Thai:

This Chicken Carrot-Noodle Pad Thai is a Whole30-friendly variation on the classic pad thai. You can have a nutritious one-pan dinner on the table in 30 minutes by simply substituting carrot noodles for the standard ones and cashews for peanuts.With chicken breast, carrot noodles, and a tonne of vegetables, we’ve given the traditional pad Thai a healthier makeover. It has fewer calories and fat than other gluten-free foods.

To replace the typical ingredients in pad thai with healthy, Whole30-approved alternatives is simpler than you would imagine. I substituted carrot noodles for the customary rice noodles and cashew butter and cashews for the usual peanut butter and peanuts.


  • 5 cups carrot noodles
  • 3 boneless skinless chicken breasts
  • 2 eggs
  • 2 1/2 tbsp lime juice
  • 2 tsp sriracha
  • 3 tbsp coconut aminos
  • 1/3 cup water
  • 1/3 tsp ground ginger
  • 1 tsp garlic powder
  • 1/4 cup cashew butter
  • 2 tsp fish sauce
  • 1 tbsp avocado oil

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  1. Spiralize the carrots to make the noodles, or buy them already formed.
  2. Salt and pepper the chicken breasts after slicing them into tiny, bite-sized slices.
  3. Make a sauce by whisking together fish sauce, cashew butter, ginger, garlic, lime juice, sriracha, coconut aminos, and water in a bowl.

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  4. A big frying pan or wok should be heated to medium with 2 tablespoon of avocado oil.
  5. Add the seasoned chicken strips to the pan once the oil is hot and cook for around 6 minutes.
  6. Push the cooked chicken to one side of the pan and scramble one egg right there in the pan.
  7. Pour the sauce on top after adding the carrot noodles to the pan.
  8. Toss the ingredients in the sauce until they are thoroughly covered.
  9. Cook the mixture for approximately 8 minutes.
  10. Serve the noodles after turning off the heat in the pan. Garnish with lime wedges, green onions, cilantro, and chopped cashews.

Source: madaboutfood

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