Paleo Pad Thai + Almond Butter Sauce
When it comes to lunches and dinners I want EASY and quick. I love cooking, but I also don’t love being in the kitchen for that long if I don’t need to be. This paleo pad Thai is one of my favorite dishes to make when I want quick and easy, but still want something a little fancier.
I’m typically a “throw protein and veggies in a bowl” kind of gal, but I find when I am intentional about cooking and make a nice meal like this paleo pad Thai, my body seems to respond better. This has also been a great go-to when I cook for friends because it’s healthy, I can eat it with my gut health issues, but “non-healthy-eaters” will still love it!
Double the recipe below to make two servings of this paleo pad Thai and you’re set to share!
XO nat
Paleo Pad Thai + Almond Butter Sauce
Yield: 1 Serving
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Ingredients
- 1 chicken breast
- 2 medium zucchinis
- 1/3 cup chopped red, orange, or yellow bell peppers
- 1/2 small cucumber
- 1/4 cup cilantro
- 1/4 tsp salt
- SAUCE: 1 1/2 Tbsp almond butter, 1 Tbsp apple cider vinegar, 1-2 Tbsp warm water, 1 tsp honey
Instructions
- Start by "zoodling" your zucchinis. I have a "zoodler" like this one. You can also buy zucchini noodles already prepared at most stores.
- Place your zucchini noodles in a pot with a steamer basket and steam on medium heat until fully cooked (about 10-12 minutes).
- While your zucchini noodles are cooking, make your sauce by combining the nut butter, apple cider vinegar, warm water and honey.
- Bake your chicken breast with a little spray of coconut oil, salt and pepper on 380 degrees F until fully cooked (the chicken should be 165 degrees once cooked).
- While the chicken is cooking, cut your cucumber into thin strips.
- Place your zucchini noodles in a bowl, top with peppers, cucumber, chopped chicken, cilantro and sauce.