Grain Free Chicken Pad Thai

Stacey DeeringBy Stacey Deering, RHN  , , ,   , , ,

April 18, 2014

This grain free, gluten free, dairy free pad thai is a tasty way to boost your diet with cancer fighting cruciferous vegetables. This dish is full of colour which means lots of antioxidants. Don’t forget that ginger is another cancer fighting root and great for digestion. When cooked, the cabbage becomes soft like noodles and makes up for rice noodles. Vegetarians can omit the chicken and add rice or buckwheat noodles.


10 - 12 oz. boneless, skinless chicken breasts

Coconut oil

Sea salt and pepper, to taste

½ small purple cabbage, thinly sliced

½ small savoy cabbage, thinly sliced

1 red bell pepper, thinly sliced

2 tsp freshly grated ginger

2 garlic cloves, minced

2 - 3 green onions, thinly sliced

2 tbsp fresh mint, chopped

2 tbsp fresh cilantro, chopped

2 tbsp roasted peanuts or cashews, roughly chopped (unsalted)

2 tbsp fish sauce

juice of 1 lime

2 tsp toasted sesame oil

Jalapeño pepper, finely diced


1Heat a few teaspoons of coconut oil in a large non-stick sauté pan. Slice the chicken into small pieces and season with sea salt and pepper. Add the chicken to the sauté pan and cook until brown on each side and no longer pink in the middle; approximately 7 minutes. Remove to a plate and cover.

2Slice all the vegetables, grate the ginger and garlic and set aside. In the same skillet, add the purple cabbage, savoy cabbage, red bell pepper, garlic and ginger and sauté over low heat until the vegetables begin to soften. Add a splash of water to prevent the cabbage from browning. When the cabbage is soft, add in the lime juice, fish sauce, sesame oil, sea salt and pepper and stir to combine. Remove from the heat.

3Plate the vegetables and add the desired amount of chicken to each plate. Top with mint, cilantro, green onion, peanuts and diced jalapeño pepper. Serve with a lime wedge.