Healthy Chicken & Vegetable Pad Thai Recipe
Enjoy this delicious low histamine, low lectin, medium oxalate, low FODMAP (optional), low salicylate (optional) recipe.
Equipment
- Small Pan
Ingredients
Sauce
- 3 Tablespoons Japanese Toasted Sesame Oil
- ¼ cup Baru Nuts
- ½ Fresh Lime juiced (optional)
- 6 drops Stevia (optional)
- ⅛ teaspoon Monk Fruit Powder (optional)
- 1 Tablespoon Organic Fresh Ginger grated
- 2 Garlic Cloves minced
- ⅛ teaspoon Redmond Real Salt
Pad Thai
- 1½ Tablespoons Japanese Toasted Sesame Oil divided
- ⅛ teaspoon Redmond Real Salt
- 1 Large Egg beaten (optional)
- 2 cups Low Histamine Chicken Breast
- 1 Tablespoon Kasandrino’s Olive Oil (for cooking the chicken)
- 2 Medium Carrots shredded (boil and discard cooking water to reduce oxalates, or omit)
- 1 cup Purple Cabbage sliced thin
- 2 cups Broccoli Florets
- 2 Green Onions chopped
- 8 ounces Miracle Noodles rinsed well for 1 minute
Toppings
- 1 Green Onion chopped
- ¼ cup Thai Basil finely chopped
- ¼ cup Fresh Cilantro finely chopped
- 2 Tablespoons Baru Nuts crushed (optional)
Instructions
- Chop up broccoli into small florets. Steam or boil broccoli florets until just bright green. Set aside.
- While broccoli is cooking, get started on the chicken breasts. Add olive oil and chicken to a skillet and cook over medium heat. Transfer to a bowl and set aside. (Use a non-stick, non-toxic pan.)
- While chicken is cooking, beat the egg in a bowl and set aside.
- Make the sauce by combining all 3 Tablespoons of toasted sesame oil, baru nuts, lime juice, stevia, monk fruit powder, grated ginger, minced garlic and Redmond Real Salt (the sauce ingredients) together in a blender. Consistency should be similar to a nut butter. Set aside.
- Add 1/2 Tablespoon toasted sesame oil to the skillet you used to cook your chicken. Add shredded carrots and cabbage. Cook on medium high heat until tender; about 5 minutes.
- Once carrots and cabbage are tender, push them to the side of the pan.
- Add another ½ Tablespoon of toasted sesame oil to the same skillet and add the 1 beaten egg in the center of the pan. Cook the eggs like you would scrambled eggs. Use a spatula to break into smaller pieces.
- Once eggs are cooked, push them to the side with the carrots and cabbage.
- Add another ½ Tablespoon toasted sesame oil to center of the pan. Add cooked chicken and broccoli, 2 green onions, chopped, and Miracle Noodles.
- Add the pad Thai sauce to the pan and mix everything together. Mix thoroughly while cooking to incorporate the thick sauce throughout. Heat until everything is hot.
- Transfer to plates. Top cooked noodles with remaining chopped green onion, Thai basil, cilantro, and chopped Baru nuts.
- At the Thai restaurants, pad Thai is often garnished with a lime wedge on the side. You can definitely do that if you want!
Notes
If you are replacing Miracle Noodles with Pad Thai Rice Noodles – just cook them according to the package directions.
To make this pad Thai a vegetarian pad Thai, simply leave out the chicken. To make it a vegan pad Thai, leave out the chicken and eggs.
If Oxalate Intolerant, you'll want to boil shredded carrots separately and discard the cooking water to reduce oxalates, then add at the end.
Batch Cooking:
Remember, the noodles won’t freeze well. To batch cook to have leftovers to freeze, leave out the noodles until the very end. Then freeze the pad Thai without the noodles. When you reheat the other pad Thai ingredients, make fresh noodles each time.
Tried this recipe?Let us know how it was in the comments below!