Cook time: 45-55 minutes
Serves: 8

Ingredients: 

• 4 lbs Bone-in skin-on chicken thighs or drumsticks
• 2 Tbsp Coconut oil, divided
• 2 Medium zucchini, spiralized
• 8 oz. Brown rice pad thai noodles
• 2 Red peppers, sliced into thin strips
• 3 C Carrots, grated (about 3 medium)
• 1 Yellow onion, sliced into strips
• 4 Cloves garlic, minced
• 3 Eggs
• 2 C Bean sprouts
• Thai Peanut Sauce
  • 1/2 C Unsalted peanut butter
  • Juice from 1/2 a lime
  • 1/4 C Apple cider vinegar
  • 1/4 C Tamari or soy sauce
  • 1 Tbsp Freshly grated ginger
  • 4 Cloves garlic, minced
  • 1/2 tsp Red pepper flakes (optional)
• 1/2 C Green onions, chopped small
• 1/4 C Cilantro or parsley, chopped small
• 1/2 C Roasted peanuts

Directions:

1. In a small skillet, heat 1 Tbsp of oil over medium heat. Rinse the chicken and add it into the pan. Season with salt and pepper. Cover, reduce heat to medium-low and cook chicken until juices run clear ~ 15-20 minutes.
2. Spiralize the zucchini and add into a steaming basket. Steam noodles until al dante ~ 5-7 min. Set aside.
3. In a medium saucepan, bring 4 cups of water to a boil. Add in the brown rice pad thai noodles and cook until al dante ~ 2 minutes. Strain and rinse under cold water. Set aside.
4. Heat the remaining oil in a large high sided skillet over medium. Add in the red pepper, carrots, onion, and garlic. Saute until translucent ~ 5 minutes.
5. Make the sauce by adding all ingredients to a high-speed blender. Blend on high until well combined and creamy. Set aside.
6. Push veggies to one side of the pan and crack in the eggs. Cook through and then mix the egg in with the vegetable mixture.
7. Once the chicken is cooked, remove meat from the bones and cut into small pieces.
8. Toss in the bean sprouts, pad thai noodles, zucchini noodles, cooked chicken, and sauce into the vegetable mixture. Combine well and continue to heat over low for another few minutes then remove from heat.
9. Dish out the pad thai into bowls and garnish with green onion, cilantro/parsley, and peanuts. Enjoy!

Tips & Notes:

• It’s important to use UNSALTED peanut butter or else your pad thai may be too salty.
• This recipe is great for leftovers for up to 4 days.
• Serve warm or cold, it’s delicious both ways!

Happy Cooking!

P.S.  Have you registered for the upcoming 7-Day Stress Less Challenge yet?

We’re getting started on Nov 12th and diving into all things stress. If you struggle with stress and want to learn how to have a stress-free holiday season, come on over and register for free here!