Healthy Paleo Pad Thai

Healthy Paleo Pad Thai

Ingredients

(Serves 4)

500g boneless, skinless chicken thighs or breasts

3 medium to large zucchinis

3 large carrots

1 medium onion, peeled and sliced thin

4 cloves garlic, minced

2 Tbsp fresh ginger, minced

4 Tbsp almond butter

1 chipotle chilli pepper 

1 lime, juiced

2 green onions, white and green parts sliced thin

Method

Trim the ends and then use a peeler and peel strips of zucchini ribbons.

 Transfer “noodles” into a large bowl.

Trim carrot ends then peel the carrot. Continue to use a vegetable peeler  to 

peel carrot directly into the large bowl.

Warm olive or coconut oil in a large pan. 

Add chicken thighs or breasts and cook until browned on both sides and cooked through, about 10 minutes total. 

Remove from pan, slice into bite-sized pieces, and keep warm.

Add onions to pan and sauté for 2 minutes or until they begin to soften and 

become translucent.

Add almond butter, ginger, chipotle chilli, and lime juice. Stir to combine and 

simmer for 1 minute (mixture will be thick).

Add zucchini and carrot noodles and stir to distribute the sauce throughout the 

noodles. 

Enjoy!