Chicken Pad Thai Noodle Bowl
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.