Originally published on December 24, 2017. Last updated on October 4, 2019.
Get excited for this non-traditional sweet potato chicken pad Thai! It’s one of our favorite things to do – make comfort food way healthier. This healthy pad Thai recipe is Paleo, Whole30 and easy to make. You’re really going to enjoy all the Thai flavors with this cleaned up, healthy takeout recipe!
Healthier Thai Flavors
Thai food used to be a go-to for me and a set of flavors that just always sounded good. To be honest, it is the one type of cuisine I’ve truly missed since going Paleo. Lucky for you guys though, Justin created this flavorful and vibrant sweet potato chicken pad Thai that is sure to be a new favorite. It has the Thai like flavors but with healthy sweet potato noodles, creamy cashew butter and coconut aminos instead of peanut and soy. You will love how tasty and comforting this dish is.
What Are Some Other Noodle Options?
Basically, any veggies you can turn into noodles will be pretty great! Our favorites are sweet potato and butternut squash. Carrot noodles would be good, and zucchini would work, too. We think you’ll find that sweet potato or butternut squash are most satisfying though! So what do you think? What will you try first?
Tips For Making The Sauce
The first time we made the sauce for this healthy pad Thai recipe, we used a bowl and a whisk and it didn’t get mixed up super well. If this happens to you don’t even worry about it! Just do the best you can to mix it up. It will be thick and feel like you can’t quite get everything combined. Promise…it’s going to turn out great! When you go to add it to the rest of the skillet, continue to mix it up in the pan. The heat will help break down the cashew butter, and it will all start to mix together just fine.
But…….we did find an easier way to mix the sauce. Just add the ingredients to a jar with a lid and shake it on up! This way of mixing helps to combine the ingredients for the sauce much better than mixing with a spoon or whisk.
Some Other Asian Inspired Recipes to Try
- Coconut Lime Chicken
- Thai Larb Recipe
- Thai Basil Chicken Bowls
- Teriyaki Beef Recipe
- Healthy Cashew Chicken
- Pork Ramen Noodles
Your Turn To Try Our Sweet Potato Chicken Pad Thai
Go make this healthy sweet potato chicken pad Thai recipe! You will love the flavor combo and enjoy a new way to re-create Thai cuisine. Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out! Make sure to give us a follow if you don’t already – let’s stay connected!
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This healthy Sweet Potato Chicken Pad Thai has Thai flavors but with healthy sweet potato noodles, creamy cashew butter and coconut aminos instead of peanut and soy. You will love how tasty and comforting this dish is.
- 1.5 lbs chicken breasts, cut into small cubes (about 3 breasts)
- 1 shallot, diced
- 3 cloves garlic, minced
- 3 green onions, diced
- 1/4 cup cilantro, diced
- 1/2 cup cashews, chopped
- 3 sweet potatoes, spiralized into noodles
- 3 tbsp sesame oil, divided
- 2 eggs
- Salt and pepper
First, make the sauce by combining all of the sauce ingredients in a jar with a lid. Shake well to combine. Or, add the ingredients to a bowl and whisk well. The sauce will be thick using this method, but mix it up as much as you can to get a creamy consistency. Set aside.
Chop chicken as noted. Chop shallot, garlic, green onions, cilantro and cashews.
Turn sweet potatoes into noodles using a spiralizer.
Heat a large skillet over medium heat and add in 2 tbsp sesame oil. Once hot, add the sweet potato noodles. Toss with oil and season with a big pinch of salt and pepper (about 1/2 tsp each). Cook, stirring occasionally, until the noodles are tender but not too soft, about 6-7 minutes. Remove and place on a plate.
In the same pan over medium heat, add in 1 tbsp of sesame oil. Add in shallot and garlic to saute for 1-2 minutes, stirring constantly.
Add in chicken. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-6 minutes.
Next, crack the eggs into the pan. Scramble the eggs and cook for a few minutes, until the eggs are cooked through.
Add the sweet potato noodles back in. Pour in the sauce and mix.
Add in green onions, cilantro and cashews. Toss to mix and then serve.