Whole30 Thai Chicken Noodles
Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with chicken, “peanut” sauce, and kale. An easy family friendly meal, serve hot or cold!
This salad.
You guys.
SO good!
And refreshing.
And addicting.
Is anyone else ready to rock the boat with some rad salad recipes this month?
I was ultra pleased with the result of these refreshing flavors popping in my mouth, YUM!
Also, it’s a super kid friendly recipe- all the boys in my family were scrambling for the last serving.
And this sauce!
Oh my word, so yummy and full of flavor!
I love salads, but usually all I top them with is my standard balsamic or poppyseed dressing.
Hey, I’m not saying that isn’t delicious…
But come on.
How delicious and refreshing is a gorgeous rainbow colored salad tossed with this creamy and zesty thai peanut sauce!!
I served this for lunch yesterday, surprising myself how I got everyone at the table to eat kale (they claim to hate it, sooo…)!
Mid-bite, my younger brother lifted his shirt and said, “Look! I’m growing abs as we speak!… Because of all that kale!”.
Oh my gosh, he never ceases to make me laugh!
thai is far from boring!
I don’t like that people think diets have to be bland and boring!
I’ve never thought of it that way, and always feel like there’s an abundance of new flavors and opportunities to make yummy things- even if you’re following a guideline.
For me, these healthy thai noodles are an excellent option for a whole30/paleo lunch or dinner!
You can make this dish with either rice noodles or zucchini noodles for both gluten-free and whole30 opportunities. 🙂
I want to dive face first into this bowl of red peppers, orange peppers, yellow peppers (okay, you get the idea), kale, garlic, roasted cashews, yeah…
Find me with a bowl of these noodles on my porch.
Enjoy!
- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
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| Prep Time | 15 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
Salad
Sauce
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- In a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
- Place the zucchini noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop or steam them, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water! Be sure to drain excess water from the noodles after cooking!
- In a large bowl add the chopped ingredients, chicken, noodles, and sauce. Toss together and top with cashews, sesame seeds, more cilantro, etc...
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Nutrition Facts
Whole30 Thai Chicken Noodles
Amount Per Serving
Calories 542
Calories from Fat 288
% Daily Value*
Total Fat 32g
49%
Saturated Fat 6g
30%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 56mg
19%
Sodium 659mg
27%
Potassium 350mg
10%
Total Carbohydrates 30g
10%
Dietary Fiber 12g
48%
Sugars 10g
Protein 32g
64%
Vitamin A
373%
Vitamin C
390%
Calcium
36%
Iron
34%
* Percent Daily Values are based on a 2000 calorie diet.
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23Comments
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Hi Kaylie! This looks delicious. I follow you on IG. Question: So, you do not stir fry the peppers kale and cilantro leaves? Just the zucchini noodles?
Hi Robin, that’s right- it’s fresh veggies. 🙂
I was reading through some of your revenues this morning where you use almond flour or almond milk. I’m allergic to almonds what can I use for a substitute in your receipies.
Hi Vicki, you can use coconut milk ad hazelnut flour as good subs. 🙂
WOW! Just wow. Hi Kaylie! I have been looking at these Whole30 meal plans for a few months now but just getting around now to actually following it. I just finished day 2 and I have to say so far these recepies are spot on. With a little bit of meal prep they can be quick and easy and so delicious! I made this (Thai Chicken Noodle) today for lunch and myself and my husband fell in love instantly (although there were some questionable looks from him prior about ingredients and such but those thoughts disappeared after the first bite). THANK YOU for providing the meal plans and recipes for free. I am now following you on IG and I (well my husband now too) am looking forward to what you cook up in 2018.
For anyone curious about this recipe…it’s amazing! Even if you don’t like kale the sauce hides most of its strong taste. And it is even better the next day. My husband warmed it up for a min or two (kale and all) when he ate the left overs and it was still soooo amazeballs! The only thing is that when I blended the “sauce” it thickened ALOT. It was pretty much a solid so I added a bit of water to loosen it up. However, there would have been enough moisture in the zoodles to loosen it up so the next time I’m going to not panic and just add the sauce and mix…as directed. Enjoy!
Hi Brette! Thank you so much for the kind review! So glad you and your husband enjoyed this recipe!
This looks and sounds great and I really want to try making it this weekend however I’m having trouble finding Lemongrass paste. Where can I get this? Also is minced ginger the same as ginger paste? Having trouble finding ginger paste at a grocery store near me as well. Thanks!
Hi Marcia, you can omit the lemongrass paste and sub ginger paste for fresh grated ginger. 🙂
I’m about half way through my first Whole 30 and made this for dinner a couple nights ago. I’ve tried a lot of new recipes lately and this one is officially one of my new favorites! I’ll be making this again. The sauce… to die for!!! I want to eat it on EVERYTHING! I’m wondering how you think the sauce will freeze? I’d like to make a big batch to freeze in smaller portions to make quick lunches and single serving dinners when my husband works late. What do you think?
Hi Melissa! Thank you! I have actually frozen this sauce with success of reheating it- I just melt it in warm tap water in a zip lock bag. 🙂 Enjoy!
I am OBSESSED with your website!! In a dream world I would quit my job to stay home and try all of your recipes full time! LOVE THEM ALL.
Thank you Alyssa! 🙂
Hello, this looks delicious but I was just wondering if omitting the maple syrup would hinder the taste of the sauce!? I’m trying to stay away from sugar 😕
Hi Jenny, I think that should work- you could always replace it with dates. 🙂
What is causing the sodium to be so high? I can’t figure it out. Either way, I made this, but left out the date syrup, cashews, and lemongrass paste but it was still amazing!
What would suggest to use instead of the peppers?
Hi Sharon, you could sub for zucchini or another vegetable. 🙂
Hi there! I am starting new to all this to accommodate my son’s newly learned allergies. It will be a blessing in disguise I’m sure! This has raving reviews and I was so excited to try it however, My son is allergic to sesame seeds 😞 is there something I can substitute the sesame oil for? Thanks so much for sharing your recipes. Also, if you happen to have a more kid-approved section I would super appreciate a direction to that ❤️ Thanks again.
Hi Megan, you can sub sesame oil for olive or avocado oil and it will work just fine- I do that on occasion if I’m out of sesame oil. Enjoy! Here are some healthy snack ideas your son might like: https://paleoglutenfree.com/best-whole30-snack-list/
I’m excited to try this recipe! I’m doing whole 30 so I can’t do maple syrup, but I can’t seem to find date syrup near me. Do you think it would taste Ok if I omitted it altogether? Thanks!
Hi Bethany, you can just replace with whole dates. 🙂
Another amazing recipe! I’m eliminating peppers from my diet as well, so subbed red and yellow peppers for carrots and cabbage for crunch. I baked the zucchini noodles and to eliminate some of the excess moisture I sautéed them with the chicken and sauce for a few minutes before adding the cold ingredients. This recipe will definitely be a future go-to easy dinner for us. As we don’t have a scale, the one tricky bit was guessing the weight of the zucchini noodles. Could I suggest translating the quantity into cups rather than ounces?
Made this and it was delicious! I didn’t use any date syrup and just left it out all together. I did end up doubling the sauce. I was using my Vitamin and a lot of it got stuck around the base, but it was a quick fix and probably from not have the syrup in there. I will definitely make again!