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.
If I added the tamarind, how much do you think I should add?
Really tasty! I added some lime leaves (from the frozen section Asian supermarket so I always have some at hand) and it’s a match made in heaven.
This recipe doesn’t resemble pad thai flavours at all. Pad thai at it’s core is a balance of sweet, sour, salty and umami. There’s nothing sweet in this recipe like coconut sugar, honey or maple syrup. Not to mention the obviously missing tamarind which is essential in pad thai.
I’m pretty sure there’s no need to use coconut aminos either.
Great idea though, but I’ll keep looking…
And I wish you luck on your search!