Whole30 Chicken Pad Thai

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people


  • 4 medium zucchini, spiralized
  • 1 cup carrots, matchstick cut
  • 1 whole red bell pepper, julienned
  • 1 cup purple cabbage, chopped
  • 2 eggs
  • 1 lb chicken breast or pre-cut tenders
  • 2 tbsp arrowroot flour *Note, you can often find this in the bulk section of larger stores like WF/Central Market if you'd like to avoid buying a whole bag. Also, I have used Bob's Red Mill paleo flour and worked just as well, a great multi-use flour.
  • 1/3 cup green onion, chopped for garnish
  • 1 lime, cut into wedges for garnish
  • 1/2 cup roasted, unsalted cashews for garnish
  • 1/3 cup fresh cilantro, chopped for garnish

Pad Thai Sauce

  • 1/4 cup almond butter be sure it's a liquidy consistency
  • 1/4 cup coconut aminos
  • 1 tsp fish sauce
  • 3 garlic cloves
  • 1 tbsp rice vinegar or sub apple cider vinegar
  • 1.5 inch knob of ginger, peeled and grated
  • 1/2 tsp sesame oil
  • 1 tbsp lime juice


  1. Combine all pad thai sauce ingredients and blend in a blender or using an immersion blender. Set aside.  

  2. Thinly slice the chicken breast and season with pink salt and pepper as desired, then coat evenly with arrowroot flour. 

  3. Heat 2 tbsp of oil over medium heat. Add chicken and cook through until lightly golden. Set aside or transfer to a plate.

  4. Heat 1 tsp oil in a large saute pan. Add eggs and scramble. Add a little more oil and toss in your spiralized zucchini, carrots, red bell pepper and purple cabbage. Pour sauce over the veggies, mixing well to coat. Saute over low to medium heat until zucchini noodles are soft and cooked down. Add in chicken.

  5. Garnish with green onion, cilantro, cashews and lime. Serve and enjoy!