Hi, welcome to our recipe blog site. Here you can obtain a guide on just how to make really tasty PALEO CHICKEN PAD THAI recipes. The production procedure is very easy, you simply need to comply with the approaches that we have composed on this web page. The complying with are the phases of how to cook PALEO CHICKEN PAD THAI. Please adhere to the guidelines well.
I am now obsessed with butternut squash noodles. They have this creamy nutty texture that is WAY better than pasta noodles. So how many times did I make them this week? Oh I’m glad you asked! Just 4 times. And this week, I have them on my list to make at least 5 more.
I’m getting a bit off topic. Paleo Chicken Pad Thai was born after my kids demanded what they call “peanut butter pasta” for dinner. It has the most delicious Thai peanut sauce and is served over pasta with chicken and vegetables. Since we never seem to have peanut butter in the house anymore, I made an almond butter sauce. I changed it up a bit from my normal sauce, adding in some lime and making it creamy with some flax milk (any dairy free milk will work). And the result from my official taste testers?
For the Pad Thai:
1 lb chicken breast or tenders*
2 butternut squash bulbs
2 tbsp avocado or olive oil
1 red bell pepper chopped and de-seeded
2 carrots chopped or julienned
1/2 cup chopped red cabbage
1/4 cup chopped green onion
1/2 cup chopped almonds or cashews
1/4 chopped fresh cilantro optional
Salt and pepper to taste
For the sauce:
1/2 cup almond butter
1/3 cup cashew milk or your favorite dairy-free milk
3 tbsp raw honey
1 tbsp toasted sesame oil
2 tbsp coconut aminos or soy sauce
2 cloves garlic crushed
1 tsp minced ginger
1 tbsp apple cider vinegar
Juice of 1/2 lime
- Begin by heating your oven to 375 degrees. Line a baking sheet with foil and set aside.
- Salt and pepper your chicken breasts (make sure they are roughly around the same size for even cooking). Place on the baking sheet.
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Originally posted 2017-12-05 18:36:19.