30 Minute Chicken Pad Thai (Paleo)

This Paleo Chicken Pad Thai is made with sweet potato noodles and drizzled with a smooth and creamy cashew butter sauce.

And the best part? It takes less than 30 minutes to make! It’s a super easy and healthy dinner to add to your weeknight rotation.

This flavorful and vibrant sweet potato paleo chicken pad Thai will be your new favorite. It has the Thai like flavors but with healthy ingredients, creamy cashew butter and coconut aminos instead of peanut and soy and spiralized sweet potatoes as a replacement for rice noodles.

You can use other vegetables like zucchini instead of potatoes if you prefer. Sweet potatoes are beautiful and vibrant, they’re also loaded with fiber and nutrients, including beta-carotene, vitamins C and A, and antioxidants, calcium, potassium, and iron too.

A good Pad Thai starts with the perfect balance of flavors and textures.

Start with perfectly cooked noodles, which should be tender yet firm. The sauce is crucial, blending coconut aminos, fish sauce, and sweetener to achieve the ideal sweet, salty, and tangy profile.

Green onions and cashews add crunch, while scrambled eggs and chicken offer protein and richness.

Don’t forget a splash of lemon/lime juice to bring everything together!

If you don’t have a Spiralizer you can use a julian peeler instead. I prefer the spiralizer because it cuts all the noodles the same size, making it easier to cook them all evenly. Make sure not to over-cook the sweet potato noodles for this recipe. They will be later added to the hot skillet and continue to cook a little.

Paleo chicken pad thai ingredients + substitutions

Here’s what you’ll need:

• 1 pound chicken breast fillets, cut into small cubes
• 3 spring onions, sliced
• 2 garlic cloves, minced
• 1/2 cup cashews
• 2 medium sweet potatoes, spiralized into noodles
• 3 tbsp coconut oil
• 2 eggs, beaten
• Salt and pepper to taste

For the sauce:

• 1/4 cup cashew butter
• 1/4 cup coconut aminos
• 3 tablespoons raw honey or date paste (whole 30 approved)
• 1 tablespoon paleo approved fish sauce
• 1 tablespoon lemon/lime juice

Substitutions

Coconut oil: Use avocado oil, ghee, or a neutral flavored cooking oil in place of coconut oil.

Cashew butter: Tamarind paste is a good substitute here that’s a classic ingredient in Pad Thai. It’s also paleo-friendly. You can also use tahini or miso paste.

Coconut aminos: Coconut aminos are a savory, soy-free seasoning sauce made from the fermented sap of coconut blossoms and sea salt. It’s gluten-free and soy-free. If you aren’t following a paleo or gluten-free diet, feel free to use soy sauce or tamari.

Fish sauce: Fish sauce is used in Pad Thai to add a deep, umami flavor that is characteristic of the dish. As a substitute, you can use soy sauce or tamari for a similar salty, umami profile. For a vegan option, a blend of soy sauce and a touch of seaweed or mushroom broth can be used to replicate the depth of flavor.

How to make paleo chicken pad thai (step-by-step instructions)

• Make the sauce by combining all of the sauce ingredients into a small bowl or jar and whisking well until you get a creamy consistency.

• Heat a large skillet over medium heat and add in 2 tablespoons coconut oil. Add the sweet potato noodles and season with salt and pepper. Cook, while stirring, until the noodles are tender but not too soft, about 3-4 minutes. Remove and place on a plate.

• In the same pan over medium heat, add in one tablespoon of coconut oil. Add in shallot and garlic to saute for 1-2 minutes, stirring constantly.

• Add in chicken. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and cooked through, about 5-6 minutes.

• Add the eggs into the pan and cook for a few minutes, until the eggs are cooked through. Add the sweet potato noodles back in. Pour in the sauce and mix.

• Add in the cashews and toss to mix. Garnish with chopped spring onions and serve.

Recipes and Tips:

• Paleo Thai Tea Recipe
• Thai Coconut Chicken Soup
• Tom Kha Gai (Thai Coconut Soup)
• How To Make Zucchini Noodles
• How To Use Coconut Aminos
• Thai Iced Coffee (with Coconut Milk)

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