WHOLE30 CHICKEN PAD THAI
INCLUDES HOW TO MAKE VIDEO
Vegetables stand-in for noodles.
Makes for a quick clean up!
Perfect for reheat and eat!
Use veggies you have on hand. Instead of chicken, try shrimp!
GLUTEN-FREE | WHOLE30 | DAIRY-FREE
345 cals per serving
HOW TO MAKE >>>>
– 2 tsp. oil – 3 eggs, whisked – 1 – 1 1/4 lb. chicken breast, cubed – 1 (12 oz) bag broccoli slaw – 1 ½ cup shredded red cabbage – 1 ½ cup shredded carrots – 1 red bell pepper, sliced – 1 small yellow onion, sliced – 6–8 green onion, thinly sliced – 4–5 garlic cloves, minced – 2 tsp. fresh ginger – Sea salt & black pepper to taste Sauce Ingredients: – ¼ cup almond butter – ¼ cup coconut aminos – 3 Tbsp. lime juice – 1/2 tsp. crushed red pepper – 2 Tbsp. rice vinegar – 1 Tbsp. toasted sesame oil
LET'S COOK! Scramble the eggs. Set aside. TIP: oil pan well and cook eggs on low-medium heat.
Cook the chicken or protein of choice. Then add all of the vegetables. TIP: Use a large pan! Veggies will cook down.
Combine the vegetables. While they cook, make the sauce. TIP: Whisk the sauce until smooth!
Add the eggs, sauce and green onion to the pan. Cook just a little longer!
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