Peanut Pad Thai Chicken Swoodles

Peanut Pad Thai Chicken Swoodles

Healthy lifestyle blogger Raquel Roldan from Pretty Pretty Pineapple loves this sweet, peanut butter-y pad Thai dish! It’s a perfectly balanced meal, made with lean protein and tender “swoodles”, all coated in a simple and flavorful sauce. Spiralized sweet potato, or “swoodles”, lend a slightly crunchy, yet soft texture when cooked. It’s so easy to make, thanks to the Veggie Bullet Spiralizer function, and can be enjoyed throughout the week as leftovers, too.

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Ingredients
  • 3 Tablespoons Creamy Peanut Butter
  • 1 Tablespoon Honey
  • 1 Tablespoon Soy Sauce
  • ¼ Cup Green Onions
  • 2 Medium Sweet Potatoes
  • 1 Pound Skinless Chicken Breast Tenderloins
  • 3 Tablespoons Olive Oil
  • ½ Cup Roasted Peanuts, roughly chopped
Steps to Prepare
  1. To make the sauce, whisk together all-natural creamy peanut butter, honey, and soy sauce in a bowl and set aside.
  2. Using the Slicer Blade, slice the green onions and set aside.
  3. Peel sweet potatoes and cut off both ends, creating a flat edge. Make sure the sweet potatoes are thin enough to fit through the Veggie Bullet Spiralizer chute. Spiralize using Veggie Bullet and set aside.
  4. Clean and pat dry the chicken breast tenderloins before cutting them into 1/2" strips. Preheat a non-stick skillet over medium heat. Add 2 tablespoons of olive oil to the pan.
  5. Cook the chicken for 4 to 5 minutes on each side until done. Set aside.
  6. In the same pan, add 1 tablespoon of olive oil and cook spiralized sweet potatoes for 8 to 10 minutes, stirring frequently. Make sure not to overfill the pan so the "swoodles" cook evenly.
  7. Add chicken and sauce to the spiralized sweet potatoes and mix.
  8. Top with peanuts and green onions.
  9. Enjoy warm!
Notes
  1. Don't own a Veggie Bullet yet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.

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