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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- 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
- To make the sauce, whisk together all-natural creamy peanut butter, honey, and soy sauce in a bowl and set aside.
- Using the Slicer Blade, slice the green onions and set aside.
- 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.
- 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.
- Cook the chicken for 4 to 5 minutes on each side until done. Set aside.
- 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.
- Add chicken and sauce to the spiralized sweet potatoes and mix.
- Top with peanuts and green onions.
- Enjoy warm!
- 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.