Our friend, Monica of themovementmenu.com created this Whole30-version of a classic Thai dish. Loaded with veggies, bone broth and #realfood ingredients, this Pad Thai recipe will leave you with all of the flavor and none of the guilt!
8 large zucchinis, spiralized
3 tablespoons ghee or avocado oil, split in two
1 1/2 pounds chicken thighs diced
sea salt, to taste
black pepper, to taste
1 bell pepper sliced
3 carrots sliced
3 eggs cooked and scrambled
1/3 cup roasted cashews, chopped
2/3 cup red cabbage chopped
1/4 cup green onions sliced
1/4 cup Chicken bone broth
1/2 cup cashew butter
3 medjool dates, soaked *see notes*
4-5 drops fish sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons ginger minced
1 teaspoon garlic minced
1 tablespoon apple cider vinegar
1 lime juiced
3 tablespoons coconut aminos
1/4cup canned coconut milk
Spiralize the zucchini first. We like to use the “C” blade on our Inspiralizer. Feel free to spiralize it as thick or as thin as you’d like! Add the spiralized zucchini to a large colander and place it over the sink. Add a few teaspoons of kosher salt and massage it well into the zucchini. Let it sit for about 20 minutes, as this process will release a lot of moisture. Rinse the zucchini well with cold water and let it drain for another 10-15 minutes. Pat it as dry as you can with a kitchen towel and set aside.
In a large frying pan, melt half of the ghee and let it coat the entire surface of the pan. Once the pan has heated up for a few minutes, add the diced chicken and a few sprinkles of salt and pepper. Cook for 7-10 minutes, stirring frequently until the chicken is cooked through (go ahead and grab a piece and cut it in half to double check!) Using a slotted spoon, transfer the chicken to a very large bowl and set aside. Discard the excess liquid.
Add in the other half of the ghee to the pan and let it melt. Add the bell peppers and carrots to the pan. Saute carrots and bell pepper for 2-3 minutes. Stir in the bone broth and let it cook for another 3 minutes. Whisk the eggs together, and add them to the pan. Continue to cook another 2-3 minutes or until eggs are cooked through.
Once everything has cooked through, transfer to the big bowl of chicken. Saute the zucchini noodles in the pan for 3-5 minutes until soft. Add the zucchini noodles to the large bowl. Toss everything together well.
Add in cashews, cabbage and green onions. Add sea salt and black pepper, to taste and prepare the sauce.
Add all of the ingredients for the sauce to a high-speed blender pitcher. Blend on high, scraping down the sides if necessary for about 2 minutes.
Turn the blender down to the lowest speed and slowly add in the coconut milk.
Pour about half of the sauce into the large bowl of chicken & vegetables.
Depending on how big your zucchinis are, you may need more or less sauce. I ended up using all of it because we like things saucy!
Adjust salt and black pepper, if needed.