Veggie Loaded Chicken Pad Thai (GF, DF, Soy Free, Kid-Friendly)

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A fun little fact about me - I am obssessed with Thailand, all things thai food and I served tables at a sushi + thai resturaunt all thoughout college! Truthfully, I wasn’t very good at waiting tables but I did soak up all the thai cooking lessons I could while I was there. One of the very first thai dishes I ever had before eventually getting an opportunity to go to Thailand with my husband and eat all the thai curry a girl could ever want was Pad Thai. I remember eating it atleast weekly for takeout in college (possibly the reason for the freshman 15 I gained!).

When I served tables at the sushi + thai resturant I was so suprised at how relatively “easy” pad thai was to make and some of the ingredients surpised me (did you know peanut butter is a traditional ingredient in this thai dish?) Then, believe it or not, I got the opportunity while in Thailand to cook traditional pad thai with a Thai Chef!! I’ll have to find the pictures of that for you!

Since giving up gluten and soy and traditional dairy products about 10 years ago, I’ve learned how to make all my favorite dishes without those ingredients but still taste delicious! This Veggie Loaded Chicken Pad Thai is all the things free (gluten/soy/diary) and also loaded with veggies and kid-friendly of course!

I stocked up on these delicious gluten free organic thai brown rice noodles at Costco so that I could make this dish on the regular around here because my kids and my husband all loved it and wanted more! I hope your kiddos will enjoy it too! If your kiddos are more selective, you can put the chicken in one area, the noodles in another and the veggies in another. Separate everything out for them on a divided plate and label each food (“these are noodles”, “this is cabbage” “this is chicken”). Deconstructed plates can work wonders for picky eaters. If they just eat the noodles tonight and avoid the chicken and veggies, thats okay! Atleast they’re learning to like a new flavor and you can try again another night.

Veggies I added to this pad thai recipe that are not so traditional are cabbage and carrots, onions and garlic. You can also add freshly steamed broccoli too or even some mushrooms (I’ve added those a handful of times too and its turned out great.) If you’re vegan or vegetarian, feel free to leave out the chicken or the eggs. I personally think the eggs give it a great flavor though.

Here’s how to make it!

Serves: 4-5
Prep time: 10 minutes
Cooking time: 20-30 min

INGREDIENTS:

• 1 individual 16 oz package of organic thai brown rice noodles (this is the brand I used)

• 4 small boneless skinless chicken thighs, chopped

• 2 eggs (beaten)

• 1/2 purple cabbage, shredded thin

• 2-3 medium carrots, shredded with a cheese grater

• 1/2 medium yellow onion, chopped

• 2 cloves garlic, diced

• 1/3-2/3 cup organic coconut aminos (I like this brand the best)

• 2 tsp fish sauce

• 1 tbsp agave

• 4 tbsp peanut butter or almond butter

• coconut oil for frying

INSTRUCTIONS:

1. First, boil your brown rice noodles according to the package directions. Set them aside for later.

2. In a large stainless steel skillet, heat the coconut oil over medium heat. Add the chopped chicken and cook in the oil until it begins to brown (about 5-7 minutes)

3. Remove the chicken from the pan and set it on a plate. To the same pan add the onions and garlic and stir until fragrant and soft.

4. Next, add your shredded cabbage and carrots and cook about 3 minutes or until it begins to soften.

5. Next, right into the pan with the sauteed veggies, you’re going to add your peanut or almond butter, fish sauce, a little more coconut oil (about 1 tbps) AND your noddles back into the pan. Toss, combine and cook for about 2 minutes.

6. Open up a small area in the center of the pan to cook your eggs. Add the eggs to the pan center and let them saute until they turn the consistency of scrambled eggs before mixing them into the noodles.

7. Now add your chicken back into the pan with your coconut aminos and agave.

8. Once everything is added to the pan, you want to use a spatula to combine all the flavors and fry it for a few miutes all together (about 3 minutes).

9. Add any extra coconut aminos you might like for extra flavor and serve!

made with love,

-ASHLEY