Which came first: The chicken or Pad Thai? We’re not really sure. What we do know is that this Chicken Veggie Noodle Pad Thai recipe combines traditional Pad Thai sauce, chicken, sweet potato, and zucchini noodles for a grain free dish that will leave you wanting a second serving!
Author: Siete Family Foods
Ingredients
24 oz Zucchini Noodles
10 oz Sweet Potato Noodles
1 Chicken Breast, cut into thin slices
1 Bunch Spring Onions, cut into 2 in pieces
2 Garlic cloves, minced
2 tbsp Sesame Oil
Pad Thai Sauce:2 tbsp Sunflower Butter
1 tbsp Sriracha
2 tbsp Rice Vinegar
5 tbsp Brown Sugar
1 tbsp Coconut Aminos
¼ Water
1 tsp arrowroot
Fresh cilantro and lime to garnish
Directions
Combine all ingredients for pad thai sauce in a bowl and set aside
Heat a large skillet over medium high heat and add sesame oil and
chicken breast
Cook chicken pieces until golden brown and add 2 minced garlic cloves and spring onions
Cook for 2-3 mins, until spring onions wilt and add noodles
Reduce heat to medium until noodles soften but not mush
About 5-7 mins
Add sauce to noodles and toss just until the sauce thickens and coats noodles
Remove and serve with fresh cilantro and fresh lime
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