Nut Free Thai Chicken Sweet Potato Noodles {Paleo}
/Get rid of the extra allergens with this nut free Thai chicken and sweet potato noodles recipe. It’s gluten free, dairy free, and paleo friendly.
It’s getting kind of crazy how many people have nut allergies now. I keep hearing about more and more kids with nut allergies. And then I got a call from my dad the other day who told me he was just diagnosed with a nut allergy.
Of course I immediately asked if seeds were ok. He thought they were so I told him, no worries, you can just eat all the great seeds out there.
One of my favorite swaps for peanut butter is sunflower seed butter. I think it tastes remarkably similar. And even if you don’t have a nut allergy, the growing methods for peanuts makes them highly susceptible to mold so they can often trigger an inflammatory response in the body.
That’s what brings us to this nut free Thai chicken and sweet potato noodles recipe.
The creamy Thai sauce is nut free, the sweet potato noodles keep it gluten free, and the coconut milk keeps it dairy free and delicious.
I always like to double down on my vegetables so in addition to the sweet potato noodles, I also add several handfuls of fresh spinach. You also get a nice pop of color with the bursts of green in the dish.
There’s also nothing like a one dish dinner. No need to get out extra side plates or bowls.
Allergies or not, enjoy this nut free Thai chicken and sweet potato noodles dish!
Nut Free Thai Chicken Sweet Potato Noodles
{Paleo, Keto, Gluten Free, Dairy Free}
Ingredients
1/4 cup SunButter
2 tablespoons Coconut Aminos
1 tablespoon ginger, minced or grated
2 garlic cloves, minced
1 tablespoon sesame oil
1/4 cup coconut milk
1 tablespoon fresh lime juice
1 tablespoon apple cider vinegar
1 teaspoon maple syrup or honey or sweetener of choice
1 teaspoon of cayenne
2 medium sweet potatoes
1 tablespoon ghee or coconut oil
3 large handfuls of fresh spinach
1 pound of cooked chicken, diced
Salt and pepper to taste
Instructions
Place all ingredients from the SunButter through to the cayenne in a blender or food processor. Adjust seasoning as necessary.
Peel cleaned sweet potatoes and then use a spiralizer or vegetable peeler to create long thin strands.
Place a large skillet over medium heat and add the ghee. Add the sweet potato noodles and season with salt and pepper. Cook about 5 minutes until softened, but not wilted. Add the spinach and cook 1-2 minutes, and then add the chicken to heat through. Place enough nut free Thai sauce on top to coat but you may not need to use the entire batch. Use the rest on leftovers.
