Spicy Cashew Chicken Pad Thai
Enjoy a healthy twist on the classic Pad Thai with tender chicken, vibrant vegetables, and a spicy cashew-coconut aminos sauce. This dish balances savory and spicy flavors while being packed with nutrients. Quick to prepare and incredibly flavorful, this recipe satisfies your cravings and keeps your wellness in check. A perfect weeknight meal that brings a taste of Thailand to your kitchen!
ingredients
- 8 oz rice noodles
- 1 lb boneless, skinless chicken breast, sliced
- 1 cup bell peppers, thinly sliced (red and green)
- 1 cup carrots, julienned
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp coconut oil
- ¼ cup cashew nuts, roughly chopped
- 1 tbsp lime juice
- 2 tbsp coconut aminos
- 2 tbsp peanut butter (natural)
- 1-2 tsp sriracha (adjust for spiciness)
- Fresh cilantro for garnish
steps
- 1.
Cook rice noodles according to package instructions, drain, and set aside.
- 2.
In a large skillet or wok, heat coconut oil over medium heat.
- 3.
Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- 4.
Stir in garlic and ginger, cooking for an additional minute until fragrant.
- 5.
Add bell peppers and carrots, sautéing for 3-4 minutes until they soften.
- 6.
In a small bowl, whisk together coconut aminos, peanut butter, lime juice, and sriracha to create the sauce.
- 7.
Add the cooked noodles to the skillet, then pour the sauce over the top. Toss to combine everything evenly.
- 8.
Fold in chopped cashews and green onions, cooking for another 1-2 minutes to heat through.
- 9.
Garnish with fresh cilantro before serving. Enjoy your healthy Pad Thai!
