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20 Minute Paleo Chicken Pad Thai

20 Minute Paleo Chicken Pad Thai

Looking for a quick and easy weeknight recipe? I’ve got y’all covered with this 20 Minute Paleo Chicken Pad Thai recipe.


Pad Thai was the one thing I used to eat weekly before adapting to a healthier lifestyle. I was shocked to learn from my nutritionist at the time Brenda (she’s AMAZING BTW LADIES) that one serving of Pad Thai had over 1,000 calories—that was the end of my love affair with those delicate rice noodles—until this magic was created in my kitchen. This recipe is dairy free, grain free, gluten free, refined-sugar free, low in sodium, and loaded with TONS of veggies. I tossed my spicy creamy cashew sauce (which btw I could eat by itself) with some yellow squash noodles + carrots + bean sprouts + green onions + cashews.

Happy Sunday!

20 Minute Paleo Chicken Pad Thai

Serves: 4 

Cooking Time: 20 minutes 


For the sauce: 

  • 2 tablespoons raw honey

  • 2/3 cup creamy cashew butter

  • 1 1/2 tablespoons sesame oil  

  • 1/3 cup coconut aminos 

  • 1 tsp Red Boat Fish sauce 

  • 1 tablespoon tomato paste

  • 3/4 tablespoon red chili pepper flakes 

  • 1/2 tablespoon apple cider vinegar 

  • 1 tablespoon rice vinegar

  • 1/2 lemon, juiced 

  • 1/3 cup hot water 

For the stir fry: 

  • 1.5 lbs thinly sliced chicken breasts, cut into 1 inch cubes

  • 1 tsp sesame oil 

  • 1 tablespoon avocado oil 

  • Salt and pepper, to taste

  • 3 cloves garlic, minced 

  • 5 green onions, white bulb, thinly sliced (save the green tops for garnish)

  • 1 cup shredded carrots

  • 1 cup bean sprouts 

  • 32 ounces yellow squash noodles, or any veggie noodle option 

  • 1/2 cup raw cashews

  • Cilantro, for garnish

  • Red pepper flakes, for garnish 

  • Limes, optional 


  1. In a medium bowl, combine all the ingredients for the sauce and whisk until smooth and well combined. Set aside.

  2. Heat a large wok or skillet with the avocado and sesame oil. Season the chicken with salt and pepper. Add the chicken to the pre-heated wok and cook for 2 minutes on the first side, before turning over and cooking for another 2-4 minutes—until the chicken is no longer pink and fully cooked through. Remove from heat and transfer to a plate. 

  3. In the same wok, over medium high heat, add the garlic and onion. Sauté for 1 minute. Add in the carrots, toss, and sauté for another minute. Now add in the bean sprouts, yellow squash, and cashews. Sauté for 2 minutes. Add the chicken back in and pour the desired amount of cashew sauce over the chicken and vegetables. Toss until well combined and cook for another 3 minutes. 

  4. Remove from heat. Serve and garnish with cilantro, green onions, red pepper flakes, limes, and additional coconut aminos. Enjoy! 


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