Organic Almond Butter Sweet Potato Noodle Chicken Pad Thai (Paleo, Gluten Free, Dairy Free)
This healthy and delicious pad thai is made with beautiful nutrient-dense organic sweet potatoes, creamy almond butter, freshly shredded carrots, and some special spices and seasonings which make this a meal your entire family is sure to love! It's Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Paleo approved.
Servings 6 people
Calories 662kcal
Cost $12
Equipment
- Ceramic coated dutch oven
- Or Stainless Steel pot
- Chef's Knife
- Glass Or Metal Mixing bowl
- Vegetable Spiralizer
- Pressure Cooker
Ingredients
Almond Butter Sauce
- 2 cups raw almond butter organic
- 2 tbsp Worcestershire sauce organic, gluten-free, soy-free
- 2 tbsp hot-pepper relish optional
- 1/2 whole lime squeezed
- 2 tbsp coconut aminos organic
Sweet Potato Noodle Mixture
- 4 large sweet potatoes organic
- 1 clove garlic organic
- 4 stalks green onion organic
- 1 carrot organic, shredded
- 2 tsp seasoned-salt organic
- 1/2 tsp ground black pepper organic
- 2 tbsp olive oil organic, raw
Additional Ingredients
- 1 lime quartered
- 1.5 cups water
Instructions
Almond Butter Sauce
- In a mixing bowl, add Worcestershire sauce, coconut aminos, almond butter, squeeze lime juice from the 1/2 of a lime, and hot pepper relish. Mix together using a metal spoon or a fork. Mix until the almond butter thins out and all liquids have incorporated with the almond butter. Put aside.
Shredded Chicken
- In your Instant Pot or Pressure Cooker, add 2 cups of chicken bone broth or chicken broth to the bottom.
- Place thawed chicken breasts into the pot and evenly sprinkle 1/2 tsp of seasoned salt, 1/4 tsp of black pepper, and 1/4 tsp garlic powder over the breasts.
- Set your cooker to Manual pressure and cook on high pressure for 9 minutes. If your breasts are frozen, cook for 13 minutes. Allow pressure to release on its own.
- Use an electric mixer on low in the Instant Pot to shred your chicken or shred by hand.
- Leave chicken in your Instant Pot on Warm until you are ready to serve.
Sweet Potato Noodles
- While your chicken is cooking, Clean your potatoes with a vegetable scrubber and pat dry. I keep the skin on my potatoes for extra nutrients.
- Use the instructions provided with your vegetable spiralizer and spiralize sweet potatoes and set aside. You may need to cut your potatoes in half or 3rds for them to fit into your spiralizer.
Add olive oil to your pot or dutch oven and heat over medium for 30 seconds to 1 minute. You don't want to over heat the oil and lose nutrients.
- Add fresh garlic to the oil and saute for 1 minute. Do not allow the garlic to burn. If it burns, start over with a freshly clean pot with new oil added.
- Add spiralized noodles to the pot and stir, making sure to coat the noodles in the oil and garlic mixture.
- Sprinkle salt and pepper evenly over the noodles. Sauté for an additional 5 minutes making sure to keep flipping the noodles gently, so they don't break.
- Add water to the pot and stir.
- Place the lid of the pot and lower your heat to simmer or low. Allow the mixture to simmer until the noodles are tender but not mushy. Remove the lid every 5 minutes and gently flip noodles. It normally takes about 15 minutes in total.
- Once noodles are done, remove the lid and add almond butter sauce to the pot and stir gently to coat noodles.
- Add chicken into mixture and gently stir. If you don't eat meat or are cutting down on cost, you can eat this dish without chicken.
- Serve in a bowl and add fresh carrots and green onions on top as a garnish that adds so much to this dish. Add a slice of lime for each person to squeeze on their dish for an extra zing.
