Healthy Pad Thai--Grain Free and Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Base Ingredients:
  • 5 cups sliced cabbage (1/4 inch pieces)
  • 1 large yellow pepper
  • ½ vidalia onion sliced
  • 2 large carrots, peeled into strips (this is faster than julienne-ing)
  • 4 chicken drumsticks (or chicken of choice)
  • 16 large shrimp (skip if kosher)
  • 2 eggs
  • Sauce Ingredients:
  • 3 cloves minced garlic
  • ¼ cup chunky natural peanut butter
  • 5 cardamom pods, husks removed, ground
  • 1 can tomato paste (1.6 ounces)
  • 1 t chili paste
  • 2 T soy sauce
  • 1 t ground coriander
  • Topping Ingredients:
  • 1 cup alfalfa sprouts
  • 3 T chopped peanuts
  • 2 green onions, chopped
  • 3 T cilantro, chopped
  • Optional: red pepper flakes
  1. Preheat the oven to 350
  2. Combine all sauce ingredients, stir well, and set aside
  3. On the stove, over medium high heat, in a dutch oven, melt some coconut oil, and sear the chicken on all sides
  4. Add 2 heaping tablespoons of sauce, mixed with 1 cup of water, to the dutch oven with chicken. Cover and bake for approx 1 hour (periodically check if you need to add more water to keep things juicy)
  5. Meanwhile...prep all your veggies After the chicken has cooked for about 40 minutes, get ready to cook the veggies. Add a heaping spoon of the sauce to the pan each time you add new ingredients (every step along the way)
  6. In a large frying pan or wok, heat some coconut oil, cook onions, for about 10 minutes, until soft
  7. Add peppers, cook for another 5 minutes
  8. Add carrots and cabbage, cook for a few minutes
  9. Add shrimp
  10. While the shrimp is cooking shred the chicken (it should be falling off the bone anyways)
  11. Once everything has come together, add crack eggs into a bowl and beat
  12. Make a well in the middle of the frying pan, and pour the egg in, letting it cook until slightly solid
  13. Serve hot, and top with sprouts, peanuts, green onions, and cilantro
  14. ENJOY!
Recipe by Shockingly Healthy at