EASY Chicken Pad Thai

This is an easy way to eat a big variety of colorful vegetables in one meal.  It is a very satisfying, comforting, yet healthy dinner!

2 organic chicken breasts
2 tsps organic coconut oil
1/2 cup green onions
2 carrots
1 zucchini
1 can organic bamboo shoots
1 cup chopped kale
1 cup broccoli
1/2 cup chopped celery
1 box Brown Rice Noodles

Peanut Sauce:
1/4 cup rice wine vinegar (no sugar, no salt added)
2 garlic cloves
1 tbsp minced fresh ginger
2 tbsp organic peanut butter
1 tbsp brown rice syrup
1 tsp Bragg’s liquid amino’s or coconut amino’s (this is soy free)
1/4 tsp crushed red pepper flakes
1/4 tsp sesame oil

1.  Bring medium pot of water to a boil and cook noodles for 5 min or until they are soft.  Rinse under cold water & set aside.

2.  In large wok or skillet saute the chopped up chicken breast in the coconut oil.  In meantime chop all remaining vegetables.  Add vegetables (except bamboo shoots) and stir fry about 2-3 minutes.

3.  To make the sauce use a vita-mix or food processor.  Put all ingredients in and blend until smooth

4.  Add noodles, bamboo shoots and sauce.  Stir fry for another 2 minutes until mixed and warm.  Salt/Pepper as needed.

A few of the ingredients were from our garden: Celery,
Kale & Green Onion!


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1 thought on “EASY Chicken Pad Thai”

  1. Hi Amy, that meal looks so good. I’m going to make it. I enjoy your blog so much, I’ve learned so much from it. Thank you, mom

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