This easy recipe is bursting with colorful veggies, crunchy cashews and savory sauce. I like to use Miracle Shirataki noodles that are super light and gluten free.
Cashew Chicken Pad Thai
Ingredients
Bowl
- 1 pack noodles Miracle Noodles
- 2 chicken breast cubed
- 3 green onions chopped
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/4 cup cashews toasted
- 1/4 cup cilantro chopped
Sauce
- 1 tbsp sesame oil
- 1/4 cup coconut aminos
- 1 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp tahini
- 1/4 tsp minced ginger
Instructions
- cut chicken breast into small cubes
- cook chicken in olive oil on medium heat for 4 minutes on each side until cooked through
- in a separate skillet, toast cashews for a few minutes until lightly browned
- prepare sauce by mixing all sauce ingredients in a blender
- prepare miracle noodles according to package instructions
- once the noodles are ready, add to a skillet with the green onion, carrots, bean sprouts and toasted cashews on low heat
- add the sauce and chicken and stir for 5 minutes until fully mixed
- top with cilantro
