Healthy Pad Thai

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3 reasons why you should make this Healthy Pad Thai:

1. Tastes so bomb!!!
2. Super healthy and has so many veggies in it – zucchini, bell peppers, onion, carrots and bean sprouts!
3. Even though you will be chopping a lot of veggies I promise it will be worth it because it makes 7 meals!!!

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Healthy Pad Thai

  • INGREDIENTS

  • THE VEGGIES
  • 3 zucchinis, spiralized
    3 bell peppers (red, yellow, orange), cut into matchsticks
    3 carrots, cut into matchsticks
    1 – 12oz bag of bean sprouts
    2 tbsp avocado oil

THE CARBS
8oz box of brown rice pad thai noodles (Sprouts)

THE PROTEIN
2lbs chicken breast, cubed
1 tbsp avocado oil
1/2 onion, diced
2 garlic cloves, minced
1 tsp ginger, minced

THE SAUCE
1/3 cup soy sauce
1 tbsp honey
4 tbsp rice vinegar
1 garlic clove, mined
1 tsp ginger, minced

THE TOPPINGS
1 cup raw peanuts
1/2 cup cilantro
Red pepper chili flakes
Optional: sesame seeds 

  • Makes 7 servings 
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DIRECTIONS

1. In a large skillet on medium high heat add carrots and 1/4-1/2cup water (to soften them) and cover for 3-5 minutes (keep a close eye and keep adding water if it evaporates too fast). Next add 1 tbsp avocado oil and the bell peppers, continue sautéing until softened. Add bean sprouts for a few minutes and then at the very end add the spiralized zucchini. Set aside in a LARGE bowl.
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2. In a medium skillet heat up 1 tbsp avocado oil on medium high heat and saute diced onion for 4-5 minutes. Then add garlic, ginger, and cubed chicken breast. Set aside once chicken is fully cooked.
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3. Cook pad thai noodles according to box. I chose the brown rice noodles because they have more fiber and protein than regular noodles and you can’t even taste a difference.
IMG_6828blog4. In a small bowl make the sauce. Set aside.

5. Combine the chicken and noodles to the LARGE bowl that the veggies are in. Add the sauce, 2/3 of the cilantro and 2/3 of the peanuts and M I X. When serving, garnish with the remaining cilantro, peanuts, and sesame seeds.

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xoxo Andy

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