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Chicken and Sweet Potato Pad Thai

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes


Sweet potatoes natural sugars are released slowly into the bloodstream to help ensure a balanced and regular source of energy without blood sugar spikes linked to fatigue and weight gain.




  • 1 inch piece fresh peeled ginger root
  • 3/4 cup homemade smooth cashew cream – or more if you would like it saucier
  • 1/4 cup coconut milk
  • 1 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, chopped

Pad Thai:

  • 1 tsp olive oil
  • 2 medium sweet potatoes
  • 2 cups sliced mushrooms
  • 2 cups broccoli florets
  • 2 cups cooked diced chicken or turkey breast  


  1. Combine all the sauce ingredients in a food processor or blender, and process until puréed. Set aside.
  2. Spiralize the sweet potatoes with the fettuccine blade and set aside (you can trim the noodles to shorten the strands).
  3. Heat the oil in the 12” no stick skillet over medium-high heat for 3–5 minutes. Add the sliced mushrooms and cook for 5 minutes until browned, then add broccoli, and chicken. Cook for 2 minutes, stirring occasionally.
  4. Add the sweet potatoes, and reduce heat to medium. Cook for 5–7 minutes, or until noodles are crisp-tender, stirring occasionally.
  5. Remove from the heat. Mix the sauce into the noodles. Garnish with green onion slices, chopped peanuts or lime wedges.


Here’s a link on how to make the cashew cream:

You can add other vegetables that you like – red peppers add a splash of colour to the dish!  And if you really like ginger and garlic, feel free to add more to taste.


  • Serving Size: 4-5

Chicken and Sweet Potato Pad Thai
Chicken and Sweet Potato Pad Thai