Whole30/Paleo Chicken Pad Thai
whole 30/paleo sweet potato pad thai, spicy, filling and delish with compliant ingredients.
Servings Prep Time
4servings 10min
Cook Time
30min
Servings Prep Time
4servings 10min
Cook Time
30min
Ingredients
sauce
Instructions
  1. Start by making the sauce. Place water and tamarind in a small bowl, break apart with your hands, and strain into another small bowl.
  2. Add crushed red pepper and coconut aminos, mix and set aside.
  3. Heat a large skillet with 1 tbsp of oil on high heat. When hot, add sweet potatoes, sprinkle with 1 tsp of salt, cook for 10 minutes, make sure to turn occasionally to cook more evenly. Pour into a separate plate or bowl, and return skillet to heat.
  4. Add 1 tbsp of oil to the skillet, when hot add chicken. Sprinkle with 1 tsp of salt. cook for about 8 minutes stirring occasionally, remove and place on a plate and return skillet to heat.
  5. Now add an additional 1 tbsp of olive oil, and when hot toss in red onion and carrots, cook for 2-3 minutes, add garlic and cook 1 more minute. Add chicken and green onions, sprinkle with 1/2 tsp of salt, cook an additional 5 min. Next push chicken mix to one side, add a little oil to the empty side of skillet and add eggs, cook 2 min, and scramble. Push eggs to the chicken.
  6. Add sweet potatoes on the other side, cook for 3 minutes. Next, add sauce, fish sauce, and mix everything together. Cook for another 5-7min.
  7. Remove from heat. Divide into small bowls, top with cashews and a squeeze of lime juice. Add more crushed peppers for extra heat. Enjoy.