Noodle-Less Chicken Pad Thai
This Noodle-Less Chicken Pad Thai make it possible to enjoy the classic dish with less carbs and LOTS of healthy veggies & protein! It is such a universal dish that practically everyone loves! This version honestly tastes better than the original. I really like it as a meal prep meal because you don't have to worry about all of the sauce soaking into the noodles and then you have no sauce!! The veggies also surprisingly keep their crunch and are just as great reheated. This meal is gluten and dairy free too! If you like the sound of this recipe, be sure to try my Low Carb Cheesy Chicken Fritters as well!
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Ingredients
Main:
- Chicken - 1 1/2 pounds of chicken breasts, boneless & skinless.
- Avocado Oil - 2 teaspoons of avocado oil. Mine is by Prozis. You can use the code KATIE10 for 10% off on their website!
- Eggs - 3 large eggs, whisked.
- Broccoli Slaw - 12 ounces of organic broccoli slaw.
- Red Cabbage - 1 1/2 cups of shredded organic red cabbage.
- Carrots - 1 1/2 cups of shredded organic carrots.
- Red Bell Pepper - 1 large red bell pepper, diced.
- Yellow Onion - 1 small yellow onion, diced.
- Green Onion - 6–8 green onion, thinly sliced white/light green parts divided with dark green parts for garnishing purposes.
- Garlic - 3 teaspoons of minced garlic.
- Ginger - 2 teaspoons of minced ginger.
- Salt & Pepper - To taste.
For the Sauce
- Almond Butter - ¼ cup creamy almond butter. Mine is by Prozis. Use the code KATIE10 for 10% off!!
- Coconut Aminos - ¼ cup coconut aminos or low sodium soy sauce.
- Lime Juice - 3 tablespoons of fresh lime juice.
- Red Pepper Flakes - 1/2 teaspoon of red pepper flakes.
- Rice Vinegar - 2 tablespoons of rice vinegar.
- Sesame Oil - 1 tablespoons of sesame oil
Topping Ideas
- Chopped cilantro
- Cashews
- Green onions
- Lime wedges
- Sesame Seeds
How To Make It
- Combine the sauce ingredients & whisk until smooth.
- Heat up a wok over medium heat with a drizzle of avocado oil. Once hot, add the whisked eggs and scramble. Remove and set aside.
- Add your remaining avocado oil & the chicken. Season with salt and pepper. Sauté for about 2 minutes, or until all sides of the chicken have turned white.
- Add all of the veggies. Season with salt (I added garlic salt) and additional pepper to taste. Your wok will be very full until the veggies cooks down. Continue to cook for 8 minutes or so, or until the chicken is cooked through.
- Add the eggs back to the skillet and pour in the sauce. Stir to combine and allow to cook for another 1-2 minutes or until heated through.
- Serve your Chicken Pad Thai hot topped with your favorite toppings, such as cilantro and green onions and enjoy!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
My favorite storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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This Noodle-Less Chicken Pad Thai make it possible to enjoy the classic dish with less carbs and LOTS of healthy veggies & protein! It is such a universal dish that practically everyone loves! This version honestly tastes better than the original. I really like it as a meal prep meal because you don't have to worry about all of the sauce soaking into the noodles and then you have no sauce!! The veggies also surprisingly keep their crunch and are just as great reheated. This meal is gluten and dairy free too! If you like the sound of this recipe, be sure to try my Low Carb Cheesy Chicken Fritters as well!
- 1 1/2 lb chicken breasts (boneless, skinless)
- 2 tsp avocado oil
- 3 eggs (large, whisked)
- 12 oz broccoli slaw (organic)
- 1 1/2 cup red cabbage (shredded, organic)
- 1 1/2 cup carrots (organic, shredded)
- 1 red bell pepper (large, diced)
- 1 yellow onion (small, diced)
- 6-8 green onions (sliced thinly)
- 3 tsp garlic (minced)
- 2 tsp ginger (minced)
- salt (to taste)
- black pepper (to taste)
- 1/4 cup almond butter (Mine is by Prozis. Use the code KATIE10 for 10% off at prozis.com)
- 1/4 cup coconut aminos
- 3 tbsp lime juice (fresh)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp red pepper flakes
Combine the sauce ingredients & whisk until smooth.
Heat up a wok over medium heat with a drizzle of avocado oil. Once hot, add the whisked eggs and scramble. Remove and set aside.
Add your remaining avocado oil & the chicken. Season with salt and pepper. Sauté for about 2 minutes, or until all sides of the chicken have turned white.
Add all of the veggies. Season with salt (I added garlic salt) and additional pepper to taste. Your wok will be very full until the veggies cooks down. Continue to cook for 8 minutes or so, or until the chicken is cooked through.
Serve hot topped with your favorite toppings, such as cilantro and green onions and enjoy!
Servings 5
- Amount Per Serving
- Calories 352kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 2.3g12%
- Cholesterol 219mg73%
- Sodium 498.4mg21%
- Total Carbohydrate 15.7g6%
- Dietary Fiber 3.7g15%
- Sugars 5.9g
- Protein 35.3g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.