This Chicken Pad Thai is such a flavourful dish that is also completely AIP, paleo, as well as gluten, dairy and egg free!
Pad Thai has been a favourite dish of mine for years. Pre-AIP, I used to eat the gluten free pad thai from Thai express quite often, especially while I was pregnant.
But take-out pad Thai, and traditional pad Thai is not AIP compliant. It is usually filled with eggs, nightshades, and even gluten.
So of course I had to make an AIP version to enjoy and share. I am beyond excited about this recipe, even my kids couldn’t get enough!
Ingredients needed to make this Chicken Pad Thai
- Sweet Potato Noodles – These are glass noodles that are made with just sweet potato starch, making them completely AIP compliant! You can often find them in Asian food stores. *You can also use pad Thai rice noodles if you’re not strict AIP or paleo.
- Avocado oil
- Chicken strips – you can usually buy chicken strips but if not just make your own by slicing skinless boneless chicken into 1-2 inch strips!
- Matchstick carrots – I buy them pre-packaged, makes life so much easier!
- Green onions – even though I forgot to add these for this pictures (Darn!). I did add them before eating, and trust me, they add the perfect flavour!
- Cilantro
- Lime
For the sauce:
- Coconut aminos
- Fish sauce
- Avocado oil
- Sesame oil – OMIT for AIP*
- Garlic
- Rice Vinegar – use apple cider vinegar for AIP*
How to make
First off you’ll want to cook the noodles according to the package instructions and just until tender. I also always rinse them under under cold water once they’re cooked!
Now on to make the sauce! Combine all the sauce ingredients in a bowl – give it a mix and then set aside.
Tims to stir fry! Heat 1 tablespoon of avocado oil in a large saucepan or wok over medium-high heat. Add the chicken and carrots. Cook until chicken is cooked through and carrots are tender, about 4-6 minutes.
Now add the noodles and sauce. Give it a good toss until everything is combined and cook for 1-2 minutes to heat it all through!
Finally garnish the top with green onions, cilantro and lime wedges. Serve immediately and ENJOY!
Yield: 2-4 servings
Chicken Pad Thai (AIP/Paleo/Gluten Free)
15 minutes
10 minutes
5 minutes
5 minutes
This Chicken Pad Thai is such a flavourful dish that is also completely AIP, paleo, as well as gluten, dairy and egg free!
Ingredients
- 7 ounces sweet potato noodles
- 1 tbsp avocado oil
- 7 ounces chicken strips
- 1 cup matchstick carrots
- 2 green onions , chopped
- 1/2 cup cilantro
- 1 lime
Sauce
- 1/4 cup coconut aminos
- 1 tbsp fish sauce
- 1 tbsp avocado oil
- 1 tsp sesame oil, omit for AIP*
- 2 cloves garlic, minced
- 1 tbsp rice vinegar OR apple cider vinegar for AIP*
Instructions
- Cook noodles according to package instructions, just until tender. Rinse under cold water. Set aside.
- Make sauce by combining sauce ingredients in a bowl. Set aside.
- Stir Fry: Heat 1 tablespoon of avocado oil in a large saucepan or wok over medium-high heat. Add the, chicken and carrots. Cook until chicken is cooked through and carrots are tender, about 4-6 minutes.
- Add noodles and sauce to the pan. Toss everything to combine and cook for 1-2 minutes to heat through.
- Garnish the top with green onions, cilantro and lime wedges. Serve immediately!
- Enjoy!
This recipe was good, but is definitely missing tamarind paste.