• Alissa Jackson

Carrot Noodle Pad Thai

This Carrot Noodle Pad Thai removes many starches by using carrot noodles but still keeps a good bite to the noodle. The Pad Thai sauce has a savory-sweet and spicy flavor and goes great with the chicken and peppers. You can make this as mild or spicy as your family can handle.




To begin, prep your chicken. I simply grilled mine and sliced it into thin pieces. If you're short on time, pick up the "simple chicken" and shred it. Then, slice up your peppers, cilantro, and cashews. Chop the cashews somewhat finely as they will top the dish at the end. Then, make your sauce—start by warming up your nut butter for about 20 seconds in the microwave. Then whisk in the coconut aminos, lime juice, rice wine vinegar, and cayenne. Make sure to adjust your sauce now to your heat preference. If it is too spicy, add a bit more lime juice and honey.



Now that your sauce is finished heat a pan for your carrot spirals and add a Tablespoon of oil. Heat the carrot spirals all the way through. Then add the peppers, chicken, and edamame just enough to warm. Finally, pour your sauce and stir to coat. Plate the Pad Thai and top with your cilantro and cashews. Enjoy these fantastic flavors!!



Carrot Noodle Pad Thai (Serves 4)

1 lb of sliced or shredded chicken (I like to just simply grill the thinly sliced chicken breasts and slice)

3 Packages of Frozen Carrot Spirals (Use zoodles or regular noodles if you prefer)

Thinly sliced bell peppers

Shelled Edamame with Sea Salt

Chopped cilantro (to top)

Chopped Thai Lime and Chili Cashews (to top)


Pad Thai Sauce

½ cup of Creamy and Salted Cashew Butter (or whatever nut butter you prefer)

¼ Organic Coconut Aminos

Juice from 1 lime

2 Tablespoons Natural Rice Wine vinegar

Cayenne to taste (My family likes ¼ teaspoon but adjust to your family's heat tolerance)

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