• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Movement Menu logo

  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans
menu icon
go to homepage
  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans
search icon
Homepage link
  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans
×
Home » All Recipes » 30 Min Meals

Whole30 Chicken Pad Thai

Modified: Dec 31, 2021 by Monica Le · Published: Sep 29, 2017 · 20 Comments

15.8K shares
  • Share99
Jump to Recipe Pin Recipe

Whole30 chicken pad thai that you can feel good about eating! It’s served over a bed of zucchini noodles, loaded up with delicious chicken thigh pieces & topped off with a creamy, cashew butter based sauce. Delicious!

Whole30 Chicken Pad Thai on a black plate with a fork

ALL ABOUT BALANCE

As we’re gearing up for the Fall season, I am going to be churning out a steady amount of both

Whole30 recipes and delicious paleo friendly treats!

This Whole30 Chicken Pad Thai is the first of many wonderful recipes to come!

I’m a very firm believer in balance, and this is especially true when it comes to the way I think about food and wellness. I’ve always been a huge fan of the Whole30 reset and what it offers up to your body and mindset.

I am also someone who loves to indulge on occasion. I do not let my firm beliefs about health & wellness takeover my ability to let loose and have fun… especially when it comes to my belly ????

Two bowls of Chicken Pad Thai with nuts and fresh herbs

Once I realized how quick and easy it was to recreate some of my Thai restaurant favorites, I’ve been getting very busy in the kitchen. This recipe for Whole30 Chicken Pad Thai could be the biggest crowd pleaser yet!

Earlier this year, I got busy making

Whole30 Drunken Zucchini Noodles

Easy Whole30 Lettuce Wraps

and

Whole30 Egg Roll in a Bowl

and they are some of my absolute best recipes!

A portion of Whole30 Chicken Pad Thai on a plate

MEAL PREP MADE EASY

Whole30 Chicken Pad Thai is going to really change your meal prep game. One of my favorite parts about making this recipe is how quickly I can finish it!

The addition of the crunchy cabbage on top really brings out the other textures and flavors… it’s incredible!

But the best part?

Obviously the creamy, cashew based sauce! It’s full of coconut aminos, zesty lime and plenty of ginger and garlic… seriously finger-licking good!

Whole30 Chicken Pad Thai in a cast iron pan

You really must try this incredibly easy recipe! You’ll want to continuously incorporate into your weekly meal plan, whether you’re on a Whole30 or not!

Whole30 Chicken Pad Thai

Monica Le
Whole30 Chicken Pad Thai that you can feel good about eating! It's served over a bed of zucchini noodles, loaded up with delicious chicken thigh pieces & topped off with a creamy, cashew butter based sauce. Delicious!
4.70 from 13 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Asian
Servings 8
Calories 704 kcal

Ingredients
  

Pad Thai

  • 8 large zucchinis spiralized
  • 3 tablespoons ghee or avocado oil, split in two
  • 1 ½ pounds chicken thighs diced
  • sea salt to taste
  • black pepper to taste
  • 1 bell pepper sliced
  • 3 carrots sliced
  • ¼ cup bone broth- Find Here!
  • 3 eggs cooked and scrambled
  • ⅓ cup raw cashews roasted and chopped
  • ⅔ cup red cabbage chopped
  • ¼ cup green onions sliced

Sauce

  • ½ cup cashew butter
  • 3 Medjool dates soaked *see notes*
  • 4-5 drops fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 ½ teaspoons ginger minced
  • 1 teaspoon garlic minced
  • 1 tablespoon apple cider vinegar
  • 1 lime juiced
  • 3 tablespoons coconut aminos
  • ¼ cup canned coconut milk

Instructions
 

Pad Thai

  • Spiralize the zucchini first. I like to use the "C" blade on my Inspiralizer. Feel free to spiralize it as thick or as thin as you'd like! Add the spiralized zucchini to a large colander and place it over the sink. Add a few teaspoons of kosher salt and massage it well into the zucchini. Let it sit for about 20 minutes, as this process will release a lot of moisture. Rinse the zucchini well with cold water and let it drain for another 10-15 minutes. Pat it as dry as you can with a kitchen towel and set aside.
  • In a large frying pan, melt half of the ghee and let it coat the entire surface of the pan. Once the pan has heated up for a few minutes, add the diced chicken and a few sprinkles of salt and pepper. Cook for 7-10 minutes, stirring frequently until the chicken is cooked through (go ahead and grab a piece and cut it in half to double check!) Using a slotted spoon, transfer the chicken to a very large bowl and set aside. Discard the excess liquid.
  • Add in the other half of the ghee to the pan and let it melt. Add the bell peppers and carrots to the pan. Saute carrots and bell pepper for 2-3 minutes. Stir in the bone broth and let it cook for another 3 minutes. Whisk the eggs together, and add them to the pan. Continue to cook another 2-3 minutes or until eggs are cooked through.
  • Once everything has cooked through, transfer to the big bowl of chicken. Saute the zucchini noodles in the pan for 3-5 minutes until soft. Add the zucchini noodles to the large bowl. Toss everything together well.
  • Add in cashews, cabbage and green onions. Add sea salt and black pepper, to taste and prepare the sauce.

Sauce

  • Add all of the ingredients for the sauce to a high-speed blender pitcher. Blend on high, scraping down the sides if necessary for about 2 minutes.
  • Turn the blender down to the lowest speed and slowly add in the coconut milk.
  • Pour about half of the sauce into the large bowl of chicken & vegetables. Depending on how big your zucchinis are, you may need more or less sauce. I ended up using all of it because I like things saucy! Adjust salt and black pepper, if needed.

Notes

  • Soak dates in boiling water for 20 minutes and drain.

Nutrition

Calories: 704kcalCarbohydrates: 31gProtein: 43gFat: 47gSaturated Fat: 15gCholesterol: 244mgSodium: 791mgPotassium: 1460mgFiber: 9gSugar: 13g
Keyword healthy pad thai recipe, pad thai recipe, whole30 pad thai
Tried this recipe?Let us know how it was!

More 30-Minute Meals and Recipes

  • Southwest spinach salad with chicken
    Southwest Spinach Salad with Chicken Recipe
  • Korean cucumber salad in a ceramic bowl with sesame seeds and wooden chopsticks
    Easy Korean Cucumber Salad
  • cut open and inside of an air fryer chicken breast on a plate
    The Best Air Fryer Chicken Breasts Recipe
  • air fryer drumsticks together on a white plate
    Air Fryer Chicken Drumsticks

Reader Interactions

Comments

    4.70 from 13 votes (10 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Ryan says

    January 14, 2025 at 7:33 pm

    This was a tasty but absolute nightmare of a dish to make. Very complicated with timing and moving parts. Easily a 1:45 minutes to make on your first go. Again, tasty but double the time it say it will take.3 stars

    Reply
  2. Sangeeta says

    September 24, 2022 at 11:49 pm

    Wow that SAUCE. Once the Whole 30 is over I'm so going to be mixing up a batch of that and eating it in one sitting lol. I'm looking forward to lunch this week!5 stars

    Reply
    • Monica Stevens Le says

      September 27, 2022 at 12:29 pm

      omg yum!!!! that sounds fantastic.

      Reply
  3. Will says

    January 22, 2021 at 12:53 pm

    I loved this recipe, but I felt that there was too much going on in the sauce. I omitted the fish sauce, apple cider vinegar, lime, and coconut milk. I also subbed almond butter (only because I couldn't find cashew butter in the stores) for cashew butter and maple syrup instead of dates. Turned out great!4 stars

    Reply
  4. Shelby Burley says

    April 24, 2019 at 7:33 pm

    Confused about the eggs... Ingredients say eggs, cooked and scrambled, but in the directions it says to add after bone broth which might make a soupy mess?

    Reply
    • The Movement Menu says

      April 26, 2019 at 10:29 am

      Hi Shelby. Sorry for the confusion-- the eggs should be cooked and scrambled separately, then added to the dish with bone broth! 🙂

      Reply
      • Andrea says

        February 01, 2022 at 1:31 pm

        Unfortunately your response doesn't clear up the confusion. In your ingredient list you specify "3 eggs cooked and scrambled" but in your instructions, you instruct to cook the eggs in the bone broth: "Saute carrots and bell pepper for 2-3 minutes. Stir in the bone broth and let it cook for another 3 minutes. Whisk the eggs together, and add them to the pan. Continue to cook another 2-3 minutes or until eggs are cooked through". I'm interested in making this recipe but don't want to mess it up because that's a drastic difference.

        Reply
        • Monica Stevens Le says

          February 01, 2022 at 2:22 pm

          Yes, please follow the instructions. Cook the eggs in the broth.

          Reply
  5. Coty Marin says

    January 07, 2019 at 3:49 pm

    Do you have the nutrition facts for this recipe?

    Thank you!

    Reply
  6. Jennifer Glenn says

    December 16, 2018 at 8:15 pm

    This was amazing! Made it just as is (but added red pepper flakes to final product) and wouldn’t change a thing...I would agree that the prep time was closer to 45 minutes for us but we will be putting this recipe in out normal rotation. Absolutely delicious!

    Reply
    • The Movement Menu says

      December 18, 2018 at 11:24 am

      I love it... that makes me so happy. I will need to adjust the prep time!

      Reply
  7. LLeighN says

    April 04, 2018 at 12:14 pm

    This is a great recipe but saying the prep time is only 20 minutes is a VAST understatement. It was my first time making it of course - but it took me 1 hour and 45 minutes to get this to the table last night. Spiralizing 4 zucchini along with prepping another 4 vegetables along with making a sauce that has 10 ingredients - takes quite a bit of time. Next time I would also cook the chicken and THEN dice it. Dicing raw chicken just takes too much time. Or better yet - grab a rotisserie or pre-cooked chicken from Trader Joes. It was delicious though - thank you!

    Reply
  8. Molly says

    March 27, 2018 at 7:20 pm

    This was AMAZING. I subbed in roasted sweet potato ribbons for zucchini noodles and it still came out great. Complements from my non-whole 30 friends as well.

    Reply
    • The Movement Menu says

      March 27, 2018 at 8:10 pm

      Hi Molly. Wow that sounds incredible. I absolutely love sweet potato ribbons/noodles. Thank you so much for letting me know, and I'm so happy to hear you all enjoyed!

      Reply
  9. Phyllis Renae Beck says

    February 10, 2018 at 7:46 am

    I'm confused about 1.5 dates. Do I purchase an entire bag of $17 dates and use only 1.5?

    Reply
    • The Movement Menu says

      February 10, 2018 at 10:03 pm

      Hi there. Do you have a Trader Joe's near you? They have dates for under $5, I believe...

      Reply
  10. Kate says

    October 01, 2017 at 10:06 am

    Any suggestions for substitutes for cashew butter since nut butter is not whole30 approved?

    Reply
    • The Movement Menu says

      October 01, 2017 at 10:34 pm

      Hi there. Nut butter is totally fine to use sparingly during your Whole30. You aren't using it as a snack and engorging... it's in the sauce 🙂 I'm fairly certain you are golden!

      Reply
  11. Harmony says

    September 06, 2017 at 3:45 pm

    This post is confusing -- I think the text from the previous slaw post got mixed in somehow? So the recipe is for pad thai but the narrative is about slaw...

    Reply
    • The Movement Menu says

      September 06, 2017 at 5:15 pm

      Harmony, you're right. I'm so sorry about that!!! I am working on it now.

      Reply

Primary Sidebar

As Seen In...

As seen in popular media
Matt

Hi! I’m Matt!

I am a writer, father, and food lover. I am a real food cook and love to create delicious food that supports health and fitness. I’m so happy to welcome you to The Movement Menu. Read More…

Footer

Get FRESH ideas for high protein meals!

Get 32 High Protein Recipes. Breakfast, Lunch, Dinner, & Dessert.

Subscribe to my newsletter and get the free full-color recipe book. With these recipes, you’ll have everything you need to eat healthy, hit your protein goals, and stay on track - all without spending hours in the kitchen.

I will not spam you. Newsletters sent out every 1-2 months contain new recipes and healthy eating news. Unsubscribe anytime.

Recipes

  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans

Recipe Management

  • Your Recipe Collection
  • Shopping List

More Goodies

  • Articles / Blog
  • Subscribe
  • Contact

Small Print

  • Privacy Policy
  • Affiliate Disclosure
  • Site Map

The Movement Menu by AIM Retail Partners, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

15762 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.