One Skillet Chicken Pad Thai with Broccoli Slaw (Noodle-Free)

Crunchy veggies and creamy almond sauce replace noodles in this easy one-skillet chicken pad thai. Whole30, Paleo, gluten-free!

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 1

Course: Main Course

Cuisine: Thai

Calories: 485

2 teaspoons olive oil or avocado oil California olive oil is a great choice
3 large eggs, lightly whisked
1 to 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes chicken thighs can be substituted
1 12-ounce bag broccoli slaw mix
1 1/2 cups shredded red cabbage green cabbage works too
1 1/2 cups shredded carrots
1 medium red bell pepper, seeded and thinly sliced
1 small yellow onion, halved and thinly sliced about 1 1/2 cups
6 to 8 green onions, white and light green parts sliced, dark green parts reserved
4 to 5 cloves garlic, minced
2 teaspoons fresh ginger, grated or 1/2 teaspoon ground ginger
to taste fine sea salt and freshly ground black pepper
1/4 cup smooth creamy almond butter drippy style works best; creamy peanut butter can be substituted
1/4 cup coconut aminos
3 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper flakes or more to taste
2 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil
to taste fresh cilantro leaves, chopped
to taste dry-roasted cashews, roughly chopped
to taste extra sliced green onion, for serving
to taste lime wedges
to taste toasted sesame seeds

Set a large 12-inch or wider skillet over medium heat and add 1 teaspoon of the oil. If your skillet is not nonstick, add a little more oil to prevent sticking. When the oil shimmers, pour in the whisked eggs and scramble until just set, then transfer them to a plate and set aside.
Add the remaining 1 teaspoon oil to the skillet along with the cubed chicken and sauté for about 2 minutes. Stir in the broccoli slaw, red cabbage, carrots, red bell pepper, yellow onion, white and light green parts of the scallions, garlic, and ginger. The skillet will be quite full, but the vegetables will cook down; season lightly with sea salt and black pepper and cook for 8 to 12 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Meanwhile, in a small bowl, whisk together the almond butter, coconut aminos, lime juice, crushed red pepper flakes, rice vinegar, and toasted sesame oil until completely smooth.
Once the vegetables have softened and the chicken is cooked through, return the scrambled eggs to the skillet, add the reserved dark green scallion parts, and pour in the sauce. Stir to coat everything evenly and cook for 1 to 2 minutes until heated through.
Serve hot topped with cilantro, chopped cashews, sesame seeds, extra sliced green onion, and a squeeze of fresh lime from the lime wedges on the side.

Calories: 485kcalCarbohydrates: 31gProtein: 42gFat: 24gSaturated Fat: 4gCholesterol: 220mgSodium: 580mgFiber: 7gSugar: 12g

Use a 12-inch skillet or large wok so the vegetables have room to cook down quickly.

If the sauce seems too thick, whisk in 1 to 2 teaspoons of water before adding it.

Coconut aminos can be swapped for gluten-free tamari or soy sauce, but start with less and adjust salt.

Keep the heat at medium; if the garlic or ginger starts to brown too fast, lower the heat slightly.

Store leftovers in an airtight container in the fridge for up to 4 days and reheat in a skillet with a splash of water.

Prep the sauce and chop all vegetables up to a day ahead to make this a true 20-minute meal.

Add extra lime juice or crushed red pepper at the table to brighten the finished dish.

Let us know how it was!