Tag Archives: Real Simple Recipe

Healthy Pad Thai | Peanut Free + Gluten Free

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This is one of those recipes that I repeat A LOT!!  In it’s most basic form, I posted it here, but I mix it up all the time with what I add to it.  The sauce is just so good!!  And SO EASY!

Sadly, Maya can’t have peanuts or gluten anymore, so I made a few tweaks and made it work!  I sold it as a healthy Pad Thai, and even our 18 year old son had seconds!  Basically a gold medal on healthy cooking there!


Ingredients

For Sauce

    • 1/2 cup Almond Butter (use Sun Butter for Nut free or any nut butter if you don’t have any dietary restrictions!)
    • 3 tablespoons Rice Vinegar
    • 3 tablespoons Coconut Aminos (used in place of Soy Sauce)
    • 1 tablespoon Pure Maple Syrup (used in place of Brown Sugar)
    • 1 teaspoon grated fresh ginger (I cheat and use this)
    • 1 Cup Water

For the rest of the dish…

    • 1 medium onion diced
    • 2 Tablespoons of Olive Oil
    • 1 Tablespoon crushed garlic
    • 1 Teaspoon Ginger
    • 1 of each of a yellow, orange, and purple carrot (or really any veggie)
    • 8-10 Mushrooms diced
    • 2 blocks of Rice Noodles (or can use any noodle, quinoa, or skip it!)
    • 1 Rotisserie Chicken Shredded  (or you can cook chicken separately and shred)

Directions

  • Pull chicken off your rotisserie chicken and shred.  We always buy two chickens every week.  Eat one, then pull all the meat off both to use for another meal!
  • Add a couple Tablespoons of olive oil, ginger, and garlic to a large pan
  • Add diced onions, mushrooms, carrots, and sauté til soft (5-8 minutes)
  • Add back in shredded chicken

Make Sauce…

  • In a blender, combine 1 cup water with the whatever nut butter you choose, rice vinegar, coconut aminios, maple sugar, and ginger. Blend until smooth.

Cook noodles….

  • These particular noodles cook in less than 5 minutes!
  • Add the sauce and noodles to the pan, stir, and let sit for 2 minutes to soak in all the flavor of the sauce.
  • You could leave out the chicken for an amazing vegetarian Pad Thai!

Another healthy variation of this recipe here

  Enjoy!
dit-elle-Lauren

Thai Chicken, Broccoli, and Peppers with Healthy Noodles

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This is one of those recipes that I repeat A LOT!!  In it’s most basic form, I posted it here, but I mix it up all the time with what I add to it.  The sauce is just so good!!  And SO EASY!Blog Healthy Thai Broccoli Pepper Chicken with Noodles-1
Ingredients

For Sauce

    • 1/2 cup Almond Butter (use Sun Butter for Nut free or any nut butter if you don’t have any dietary restrictions!)
    • 1/2 Cup Coconut Milk (I used Light, but full fat would be amazing too!)
    • 3 tablespoons rice vinegar
    • 3 tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 1 teaspoon grated fresh ginger (I cheat and use this)
    • 1 Cup Water

For the rest of the dish…

    • 2-3 bags of Healthy Noodles (or can use any noodle, quinoa, or skip it!)
    • 4-6 Chicken Breasts.  Depends on how many people you have and how soupy you want it.  I use 6 and grill them on our grill.  Less clean up and the flavor is so good!
    • 2 Tablespoons of Olive Oil
    • Salt and Pepper to taste
    • 1 head of Broccoli
    • 1/2 of each of a yellow, red, and orange pepper
    • 1 small onion diced

Directions

  • Marinate chicken breasts in olive oil, salt, and pepper and cook on BBQ 8-10 minutes each side (depending on size) or cube the chicken breasts and cook in a large pan with a little olive oil, salt, and pepper.
  • While Chicken is cooking outside, chop all your veggies.Blog Healthy Thai Broccoli Pepper Chicken with Noodles-3
  • Add a couple Tablespoons of olive oil (I add garlic too!) and cook onions til soft (5-8 minutes)
  • Add in broccoli and peppers and cover to steam cook for 2 minutes.  Just THIS is delicious, so you could stop right here 🙂Blog Healthy Thai Broccoli Pepper Chicken with Noodles-4
  • In a blender, combine 1 cup water with the whatever nut butter you choose, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.
  • Rinse out the noodles with water (that’s IT!!  NO COOKING THEM!!)Blog Healthy Thai Broccoli Pepper Chicken with Noodles-5
  • Add the sauce and noodles to the pan, stir, and let sit for 2 minutes to soak in all the flavor of the sauce.  Again…you could stop here if you wanted to keep it vegetarian.  SO yummy!Blog Healthy Thai Broccoli Pepper Chicken with Noodles-6
  • Once Chicken is cooked, dice and add on top.  I added Sriracha to mine for a little kick, and it was SO good!!  Blog Healthy Thai Broccoli Pepper Chicken with Noodles-2Enjoy!
    dit-elle-Lauren

Chicken with Sauteed Spinach and Gingery Peanut Sauce

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This is another crowd pleaser at my house.  Even though I sneak spinach in there!  Hey, what’s not good smothered in a peanut sauce??

I originally got the recipe from Real Simple’s “10 things to do with rotisserie chicken”  It’s the last one “Gingery Peanut Noodles with Chicken”, but made a few changes.  One of which is that I don’t use a rotisserie chicken.  I’m not a big fan of the dark meat, so I only use the breasts.  To each his own though!Blog Chicken With Sauteed Spinach and Peanut Sauce-1Ingredients

    • 1/2 cup peanut butter
    • 3 tablespoons rice vinegar
    • 3 tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 1 teaspoon grated fresh ginger (I cheat and use this)
    • Box of Pasta or use Quinoa or…nothing at all.  It’s great on it’s own!  This time I used quinoa.
    • 4-6 Chicken Breasts.  Depends on how many people you have and how soupy you want it.  I use 6 and either cube it and then cook or have the Huz grill them on the BBQ and then cube after (this is obviously my preferred choice :))
    • 2 Tablespoons of Olive Oil
    • Salt and Pepper to taste
    • 5-6 cups of spinach.

2 green onions sliced (optional)

Directions

  • Either cube the chicken breasts and cook in a large pan with a little olive oil, salt, and peopper or toss the breasts in olive oil, salt, and pepper and BBQ it and then cube.
  • Start to cook the pasta/quinioa/whatever you want to use/not use.
  • While all of that is cooking…
  • In a blender, combine 1 cup water with the peanut butter, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.
  • Add the peanut mixture to the cooked chicken, and toss in the spinach.  Serve over the pasta, quinoa, rice or serve alone!  Garnish with the green onions.  DELICIOUS!  I add Siracha on mine too~mmmmm.Blog Chicken With Sauteed Spinach and Peanut Sauce-2dit-elle-Lauren