This Tahini Chicken Pad Thai is a twist on my original peanut butter Pad Thai. Instead of peanut butter, this version uses creamy tahini for a rich, nutty flavor that’s slightly less sweet but just as satisfying. Made with Miracle Noodles, fresh veggies, and tender chicken, it’s gluten-free, high-protein, low-carb, and super quick to make for a weeknight dinner
Ingredients: Tahini Chicken Pad Thai
chicken breast
Miracle Noodles
red bell pepper
shredded carrots
avocado oil
coconut aminos
tahini
rice vinegar
salt
garlic powder
green onion
cilantro
sesame seeds
lime
I love using Miracle Noodles because they’re low-calorie, low-carb, gluten-free, and absorb flavor really well, making them perfect for lighter Pad Thai. They also cook quickly and keep the dish from feeling heavy. For the sauce, I like using a creamy, thinner tahini because it gives the Pad Thai a rich, silky texture that is easy to mix.
How to make it
- Prepare the Miracle Noodles according to package instructions and set aside.
- In a small bowl, whisk together coconut aminos, tahini, rice vinegar, salt, and garlic powder until smooth.
- Heat avocado oil in a large skillet over medium-high heat. Add the cubed chicken and cook until almost cooked through.
- Add sliced red bell pepper and shredded carrots. Sauté until the vegetables soften and the chicken is fully cooked.
- Add the cooked noodles and pour the sauce over the top. Toss to coat until everything is well combined and warmed through.
- Divide into bowls and add toppings such as green onion, cilantro, sesame seeds, and lime.
Extra tips
If your tahini is thicker, add extra coconut aminos to help thin the sauce.
Chop vegetables thinly so they soften quickly.
Add crushed red pepper for spice.
Swap chicken for shrimp or beef for variation.
For higher protein and more traditional texture, use Banza chickpea noodles instead of Miracle Noodles.
Love this Tahini Chicken Pad Thai? Make these recipes next:
Beef and Broccoli Noodles: High Protein & Gluten Free
Tahini Chicken Pad Thai
Ingredients
- 1 lb chicken breast cut into inch-sized cubes
- 14 oz noodles Miracle Noodles
- 1 red bell pepper sliced into thin strips
- 1 cup shredded carrots
- avocado oil
- 1/4 cup coconut aminos
- 1/4 cup tahini
- 2 tbsp rice vinegar
- 1 tsp salt
- 1 tsp garlic powder
- green onion chopped
- cilantro chopped
- sesame seeds
- lime wedges
Instructions
- Prepare noodles according to package instructions and set aside.
- In a small bowl, whisk together coconut aminos, tahini, rice vinegar, salt, and garlic powder until smooth. Set aside.
- Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook until almost cooked through, about 3 minutes per side.
- Add red bell pepper and shredded carrots. Sauté until vegetables are tender and chicken is fully cooked.
- Add noodles and sauce to the skillet and toss everything together until well combined.
- Divide into bowls and top with chopped green onion, cilantro, sesame seeds, and a squeeze of lime.
- Optional: If tahini is thick, add extra coconut aminos to thin the sauce. You can also swap Miracle Noodles for Banza noodles for a higher protein version.