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Chicken Pad Thai

Servings 4 servings


  • 1 pound air chilled chicken thighs salted & pepper
  • 1 red pepper thinly sliced
  • 1 cup purple cabbage thinly sliced
  • 1/2 cup carrots grated
  • 1 cup bean sprouts
  • 24 oz. organic butternut squash zoodles
  • 4 tablespoons Primal Kitchen avocado oil divided
  • Sauce
  • 1/2 cup natural peanut butter
  • 3 tablespoons coconut aminos
  • 1 tablespoon garlic chopped
  • 1 teaspoon ginger grated
  • 1/2 cup organic chicken broth
  • 1 teaspoon chili flakes
  • Toppings: cilantro limes, scallions, crushed peanuts and limes


  1. Mix butternut squash zoodles with 2 tablespoons of avocado oil. Bake in a 375 degree preheated oven for 8 minutes, overcooking will make the noodles too soft. Adjust time as needed, each oven time will vary.
  2. Sauté the chicken thighs over medium high heat in 2 tablespoons avocado oil until brown. Remove from the skillet and slice into strips. Leave remaining oil and chicken drippings, it will add flavor to your vegetables.
  3. Add red pepper, carrots, bean sprouts and purple cabbage to the pan; sauté for 2-3 minutes.
  4. Meanwhile prepare the sauce in a blender. Combine peanut butter, coconut aminos, garlic, ginger, chicken broth and chili flakes. Blend until all the ingredients are incorporated well.
  5. Now its time to start layering. Place the baked butternut squash zoodles in the bottom of a bowl.
  6. Place vegetable mixture over top zoodles.
  7. Pour sauce over the dish.
  8. Top with cilantro, limes, scallions, crushed peanuts and limes.