Noodle-Free Chicken Pad Thai-Inspired (Whole30)

This one-skillet, Thai-inspired dish offers a healthy and colorful twist on the traditional Pad Thai. Instead of noodles, this version uses a vibrant mix of broccoli slaw, cabbage, and shredded carrots, delivering a nutrient-dense, low-carb alternative that doesn’t compromise on taste. It’s hearty, satisfying, and packed with flavor, thanks to a creamy almond butter sauce infused with sesame oil, lime juice, and coconut aminos. Perfect for anyone following a Whole30, paleo, or gluten-free lifestyle, this chicken Pad Thai is a go-to weeknight meal that’s fast, fresh, and incredibly delicious. While it doesn’t follow the authentic Pad Thai formula, its inspiration comes through in the sweet, savory, and slightly tangy sauce that coats every bite of tender chicken and crisp-tender vegetables.

Ingredients

For the Skillet:

• Cooking fat of choice (such as olive oil, avocado oil, coconut oil, butter, or ghee)

• Whole eggs (omit if egg-free)

• Chicken breast (you may substitute with chicken thighs, ground chicken, or leftover cooked chicken)

• Broccoli slaw

• Shredded cabbage

• Shredded carrots

• Fresh garlic cloves (or pre-minced garlic for convenience)

• Fresh ginger (ground ginger can be used as a substitute; add it to the sauce if using ground)
  
  

For the Sauce:

• Drizzly almond butter (for nut-free, use tahini or sunflower seed butter)

• Coconut aminos (substitute with half the amount of soy sauce if needed)

• Fresh lime juice

• Crushed red pepper flakes

• Whole30-compatible rice vinegar

• Toasted sesame oil
  
  

Optional Garnishes:

• Chopped fresh cilantro

• Dry roasted cashews

• Sesame seeds

• Sliced green onions

• Additional lime wedges for serving
  
  

Instructions

1. Make the Sauce: In a medium bowl, whisk together almond butter, coconut aminos, lime juice, crushed red pepper, rice vinegar, and sesame oil until smooth. Set aside.

2. Cook the Eggs: Heat your preferred cooking fat in a large skillet over medium heat. Add the eggs and scramble until fully cooked. Remove from the skillet and set aside.

3. Sauté the Chicken: In the same skillet, add more fat if needed and add the chicken. Cook until golden and no longer pink in the center.

4. Cook the Vegetables: Add the broccoli slaw, shredded cabbage, and carrots. Stir-fry the vegetables until they are tender-crisp but not soggy, maintaining a little bite.

5. Combine Everything: Add the scrambled eggs back into the pan. Pour the sauce over the mixture, tossing everything together until well coated and heated through.

6. Serve: Divide the mixture into bowls or plates. Top with fresh cilantro, cashews, sesame seeds, green onions, and an extra squeeze of lime juice for maximum flavor.
   
   

Serving and Nutritional Information

This dish makes approximately 4 generous servings. It’s rich in protein from the chicken and eggs, fiber from the assorted vegetables, and healthy fats from the almond butter and sesame oil. While exact nutritional values may vary depending on specific ingredients used, each serving generally offers a balanced macro profile suitable for low-carb and Whole30 diets.

It’s especially ideal for meal prep since it reheats well and maintains its flavor over a few days. If you're looking for a wholesome, veggie-packed dish with bold Thai-inspired flavor, this healthy Chicken Pad Thai is a must-try.