This very-filling meal of Thai Chicken Noodles (with zoodled sweet potatoes) are jam-packed with nutrients, protein, and tons of flavor!
Thai Chicken Noodles (with zoodled sweet potatoes)
- 2/3 cup canned coconut milk
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce (Red Boat is the paleo choice)
- 4 teaspoons Sriracha (check out Nom Nom Paleo’s recipe)
- 1 tablespoon creamy almond butter
- 2 teaspoons minced ginger
- 2 teaspoons honey
- juice of 1/2 lime
- 1 pound chicken thighs, diced
- 1 tablespoon sesame oil
- 1 cup diced zucchini
- 2 cups diced shiitakes
- 2 teaspoons minced garlic
- 1 bunch green onions, diced
- 1 large carrot, peeled and diced
- 2 medium sweet potatoes, zoodled (this is the spiralizer that I use)
- 1/4 cup chopped fresh cilantro, and maybe a little more for garnish
- 2 tablespoons crushed cashews or almonds, optional garnish
- In a medium bowl, whisk together coconut milk, coconut aminos, fish sauce, Sriracha, almond butter, ginger, honey, and lime juice. Toss in diced chicken. Refrigerate while prepping veggies.
- Heat sesame oil over medium heat in a large skillet (or wok). Add zucchini, shiitakes, green onions, and carrots. Stir-fry for about 3-4 minutes until the veggies start to become tender. Add chicken mixture and sauce. Stir-fry until chicken is cooked through, about 10 minutes. Add cilantro and toss. Taste. Add salt, if necessary.
- Add zoodled sweet potatoes to the top of the mixture. Cover. Steam for several minutes until the sweet potatoes soften. Transfer mixture to bowls and garnish with optional chopped cilantro and crushed cashews or almonds.