Thai Pasta with Grilled Chicken
Yield 4 Servings
Free of: gluten and top 8 allergens.
Straight-up delicious!
Ingredients
Sauce
1/2 cup creamy sunflower seed butter
1/2 cup full-fat coconut milk
3 tbsp fresh lime juice
2 tbsp coconut aminos
2 tbsp water
4 tsp brown sugar, light or dark
2 tsp sriracha
1 tsp minced garlic
1/2 tsp ground ginger
Pasta
1 tbsp grapeseed or olive oil
1 cup thinly sliced yellow onion (about one small)
1 cup carrots, thinly sliced on the bias
2 cups sliced bok choy
1/2 cup vegetable broth or water
8 oz allergy-friendly spaghetti or pad thai noodles, cooked according to package directions, drained and rinsed under cold water
2 grilled chicken breasts (organic and pasture raised), cut into strips
4 lime wedges
2 tbsp sliced green onions, optional garnish
Instructions
- For the sauce, in a medium bowl, combine sunflower seed butter, coconut milk, lime juice, coconut aminos, water, sugar, sriracha, garlic, and ginger. Whisk until smooth. Set aside. This makes 1-1/2 cups.
- For the pasta, heat a wok or large saucepan (preferably high sided) over medium-high heat. Add oil. When oil is hot add onions and carrots and stir-fry for 2 minutes.
- Add cabbage and stir-fry for 30 seconds.
- Add broth or water and cook until vegetables are crisp tender, about 3 minutes. Stir in sauce. When the sauce starts to simmer, add noodles and stir until heated through. If too thick, add an additional tablespoon or two of water, as needed.
- Serve immediately with grilled chicken, a lime wedge, and garnished with green onions, if desired.
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/thai-pasta-with-grilled-chicken/