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)

Prep Time:
15 minutes

Cook Time:
10 minutes

Additional Time:
5 minutes

Total Time:
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!

Print

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

1. Cook noodles according to package instructions, just until tender.  Rinse under cold water.
 Set aside.
2. Make sauce by combining sauce ingredients in a bowl. Set aside. 

3. 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.
4. Add noodles and sauce to the pan. Toss everything to combine and cook for 1-2 minutes to heat through.
5. Garnish the top with green onions, cilantro and lime wedges. Serve immediately!
6. Enjoy!