Sweet Potato Chicken Pad Thai Salad Bowls

Sweet Potato Chicken Pad Thai Salad Bowls

This bowl of Asian fare with all its delectable flavors looked so tempting to me. But, as always, I've adapted it to suit my own tastes and nutritional needs. So get out your cooking tools, gather together all the ingredients and get to making Sweet Potato Chicken Pad Thai Salad Bowls! You're going to love it!


1/4 cup cashew butter
1/4 cup coconut aminos or tamari sauce (it's gluten-free)
1 tbsp. fish sauce
1 tbsp. white vinegar
1 lime, juiced

Spring mix (optional)
Cabbage, shredded (optional)
Green onions
Cashews, roughly chopped
Crystalized ginger, cut into small cubes
Sesame oil

3 sweet potatoes, spiralized into noodles
2 tbsp. avocado oil
Salt and pepper
2 tsp. toasted sesame oil

1.5 lbs. chicken breasts, cut into small cubes (about 3 breasts)
1 shallot, diced
3 cloves garlic, minced
2 eggs, lightly beaten


1. Prepare the sauce by combining all of the sauce ingredients in a jar with a lid. Shake well to combine. Set aside.

2. Shred the cabbage. Chop the green onions and cilantro, and cube the ginger, if necessary. Place the cabbage and Spring mix and all the garnishes in separate appropriate sized bowls.

3. Prepare the sweet potato noodles using a spiralizer.

4. Heat a large skillet over medium heat and add in 2 tbsp. avocado oil. Once hot, add the sweet potato noodles.

5.Season with salt and pepper to taste (about 1/2 tsp).

6. Cook, stirring occasionally, until the noodles are tender but not too soft, about 6-7 minutes.

7. Turn off the burner and pour in half of the sauce and the sesame oil and gently stir to combine.

8.. Remove and place in a serving bowl.

9. Chop the shallot and garlic. Cut the chicken as noted in the ingredients list.

10. In the same pan used for noodles, over medium heat, add in 1 tbsp. of avocado oil. Add in shallot and garlic and sauté for 1-2 minutes, stirring constantly.

11. Add in chicken. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-6 minutes.

12. Next, add the beaten eggs to the chicken in the pan. Scramble the eggs and cook for a few minutes, until the eggs are done.

13. Add the remaining sauce to the chicken and stir to combine.

14. Layer ingredients in bowl, starting with spring mix and cabbage, then sweet potatoes and the chicken/egg mixture.

15. Garnish with green onions, cilantro, cashews, crystalized ginger and sesame oil.


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Sharon Kaufman
Jesus Christ has been my Savior since 1975. Robert, the wonderful man that God provided to love me has been my husband for 48 of those years. We have five grown children, with children of their own. Of course, that means that we have grandchildren - ten to be exact, and nine great-grandchildren with another one on the way. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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