Chicken Pad Thai Noodle Bowl, a light, gluten free healthy spin on Pad Thai using vegetables and rice noodles! Savory sauce makes this “bowl” irresistible!

This isn’t your traditional Chicken Pad Thai Nooodles recipe, but rather a bowl of pad thai fresh ingredients!

What is chicken pad thai made of?

This bowl is a delicious combination of diced cooked chicken thighs, rice noodles, and veggies, all tossed in a sweet and savory peanut sauce. Rice noodles are usually available in the ethnic section of my grocery store, and they were actually labeled as pad thai noodles.

Along with healthy eating, like this Chicken Pad Thai Veggie Noodles, we’re trying to eat together more as a family, have new people into our home, amp up the exercise and water, and do all the things that you normally do in January. [You may also want to try Chicken Rice Taco Bowls or Jasmine Rice Poke Bowls.]

Chicken Pad Thai Noodle Bowl

We served this Chicken Pad Thai Noodle Bowl recipe the other night when we had company, and it made me think of this quote.

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“Coming together is a beginning. Keeping together is progress. Working together is success.”

-Henry Ford

But first, how do you make Thai noodle bowls?

  1. Saute zucchini noodles, cabbage, and carrots.
  2. Cook for 5-7 minutes before mixing in the peanut sauce.
  3. Stir for about 3 minutes, then reduce heat to keep noodles warm.
  4. Make the noodles according to package directions.
  5. Cook the chicken thighs. Assemble all together into a delicious “bowl.”

What are Thai noodles made of?

Typically Thai noodles are soaked dried rice noodles, which are usually stir-fried with eggs and chopped firm tofu, and are flavored with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts.

Table discussions in a civilized way

Back to the quote above. This applies to so much of our divided world today, and getting along at the dinner table.

I recently overheard two people, clearly on different spectrums of an argument, discuss a matter in a civilized way. I was really proud of them. We are to live in peace and honestly, it’s our approach that defines our ability to do this.

Mature way to have a conversation

Do we want everyone else to change so we will be happy, or are we the problem? Are we insecure, want our way, unwilling to see the way others see things … we’re just not adaptable? Or can we recognize that this moment is not all there is to life, and this relationship, and remain civil?

Friends, it’s easier to adapt than to demand. There’s a mature way to have a conversation. Be responsible with how you handle matters, is what I say. We really don’t have to go through all the arguments to get our way. Just listen to others.

These two people talking really set a tone that impacted my way of seeing things differently. I saw both sides of their argument, and they each did their best in spelling things out.

Make a difference

How about complimenting a person who is willing to share the way they believe or think?

Many things can just be let go! It will probably not make a difference anyway in the overall outcome.

We can always change the subject.

Give up the petty, Friends, and focus on what truly matters!

People, their lives, what they are going through, how we can make a difference in this world.

Hosting with Noodle Bowls

So back to the “bowls.”

Set out the ingredients and let everyone dig in.

Bowls are the BEST kind of easy hosting, because it’s casual and you don’t have to worry about diets.

Everything is lovely about this Chicken Pad Thai Noodle Bowl. It’s not only comforting, but it’s healthy!

ENJOY!

More salad recipes: Easy Pad Thai Salad [watch the video], Thai Chicken Fettuccine Recipe, Noodle Free Pad Thai [Minimalist Baker], and Bangkok Coconut Curry Noodle Bowls [Pinch of Yum].

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Chicken Pad Thai Noodle Bowl

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4
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Ingredients
 

  • 1/2 cup peanut butter
  • 1 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 1/2 tsp garlic powder
  • 1 inch fresh ginger, grated
  • 2/3 c coconut aminos, or soy sauce
  • 2 limes, juiced
  • 1 tsp fish sauce
  • 2 medium shallots
  • 1/4 avocado oil
  • 1/2 purple cabbage
  • 2 c shredded carrot
  • 6 zucchinis, spiralized
  • 1 package thin rice noodles
  • 1 pound chicken thighs
  • Salt and pepper to taste
  • Sesame seeds
  • Green onion

Instructions
 

  • Wash, dry, and remove fat from chicken thighs. Salt and pepper each side, then set aside.
  • Cook rice noodles according to package directions.
  • In medium bowl, combine peanut butter, vinegar, honey, garlic powder, ginger, coconut aminos, lime, and fish sauce, then set aside.
  • In large sauce pan, heat 1/3 c avocado oil on medium-high heat, then add zucchini noodles, cabbage, and carrots. Cook for 5-7 minutes before mixing in the peanut sauce. Stir for about 3 minutes, then reduce heat to keep noodles warm.
  • In a separate, large pan, add the other 1/3 c avocado oil and heat on medium/high heat. When hot, add the chicken thighs and allow to cook 3/4 of the way through before flipping, 7-10 minutes. Allow chicken to get a light golden brown crunch on the outside before removing from pan.
  • Slice chicken into strips and serve on top of veggies and noodles, with sesame seeds and green onion.
Course: Main Course
Author: Sandy / Reluctant Entertainer
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