Veggie Noodle Pad Thai

18 Nov

All the comfort of Pad Thai, without the guilt. I love veggie noodles, especially sweet potato noodles! This easy recipe is one I love because of how easy it is to change up, or adjust if you are missing ingredients/have extra goodies to throw in it! I make mine extra spicy, you can choose however you like. Enjoy!


-1 medium sweet potato

-1 medium zucchini-Meat of one chicken Breast

-2 eggs

-any other veggies your heart desires (diced carrots, peas, broccoli are all great add ins, cook separately)

Ingredients for the Sauce:

-3 tbsp. Almond butter

-¼ cup full fat, unsweetened coconut milk (can substitute almond milk, but won’t be as creamy)

-1 tbsp. coconut aminos

-½ tbsp. fish sauce (substitute 1 ½ tbsp. soy sauce if you do not have fish sauce or coconut aminos)

-1 tbsp. lime juice

-½ tsp. red curry paste

-1 clove garlic

-FOR SPICE (optional): add either crushed red pepper, cayenne pepper, jalapeno sauce or thai garlic chili sauce (or all of them, more power to you)


1.Noodle vegetables with a vegetable noodler or buy pre-made zucchini and sweet potato noodles.

2.Make sauce by combining all ingredients in food processor or blend with immersion blender, set aside.

3.Scramble two eggs (if desired) and set aside.4.Dice cooked chicken.

5.Melt 2 tbsp. coconut oil in pan on medium high.

6.Cook sweet potato noodles first for four-five minutes.

7.Add zucchini noodles in with sweet potato noodles for one- two minutes.

8.Reduce heat to medium/low.

9.Add chicken, scrambled egg and sauce.

10. Stir till warm and combined, Noodles should be soft.

11. Serve immediately, leftovers are great for 2-3 days in fridge.

Tag @livingintentionali on instagram if you make any recipes of mine! I would love to see them!

November 18th, 2018 Update:

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