Thursday, August 9, 2018


A healthier (dare I say tastier?! Yup, I'm going there!) version of your classic take-out favorite!
Packed with veggies, fresh herbs and a flavorful Almond Butter Pad Thai sauce, you won't go back to ordering out!

I have GOT to get back into this blogging thing! Sometimes I get so wrapped up in posting on social media that I completely forget about all the fun of food blogging. The storytelling, the detailed account of why a recipe came to fruition, the 'sub this for that' explanation. 

I am the first to admit that I'm an eye eater ... okay, wait, that sounds weird... I eat with my eyes I should say. 

Here I am innocently scrolling on Instagram only to come across a photo of a dripping, golden, perfectly cooked poached egg atop a soft, smushy bed of mashed avocado and a textbook toasted english muffin, sprinkled delicately with dried onion, sesame seeds and garlic salt from Trader Joes Everything but the Bagel seasoning... 

Don't act like you'd scroll right past! 

Or that the thought of sinking your teeth into just ONE bite doesn't cross your mind! 

See, you're an eye eater too. 

*Cue grocery store run*

Speaking of grocery store runs, are you one of those people that hits up the local supermarket every day after work? Or do you stock up weekly and prep? I'm a weekly prepper and the inspiration for this dish came when I realized I had purchased one too many sweet potatoes on my latest trip.

Oh, and also that fact that my husband and I have ordered take-out from a Thai restaurant down the street more times than I'd like to admit. 

While that peanut-y, herb-y taste is everything, the calories that come with it are not. You see, I've been cruising through my 80 Day Obsession workouts for the past 44 days and wasn't about to let some little craving for Pad Thai ruin my streak.

 (I'm not talking about the pizza we ordered last week, just the Thai take-out, so shhh)

But let me back up and talk about my best friend for a second. No, not that kind of best friend, I mean my spiralizer. A spiralizer is one of those CLUTCH kitchen gadgets that every single person should have on hand and I swear by my cheap-o version, the Veggetti Pro

Seriously, it's under $20 on Amazon Prime, comes with 3 different stainless steel plates (thin spiral, thick spiral and ribbon), it's dishwasher friendly and takes all of 10 seconds to spiralize with the easy feed handle. I use this thing all. the. time.

The spiralizer makes my life easier... and so does pre-cooked chicken. Is it just me or do I feel like people are judged for using pre-cooked chicken in meals? For those all about saving time, say "I"!

I'm making your life simple by using inexpensive, healthy options without sacrificing flavor. It's packed full of perfect noodle-like veggies, cilantro, basil, chopped rotisserie chicken and a Pad Thai sauce so good you'll want to lick it straight out of the bowl.

Feel free to sub out the ingredients you have on hand, too. Don't have almond butter? Use creamy peanut butter. Don't have Coconut Aminos? Sub in a low-sodium soy sauce. No chicken on hand? Throw in that leftover pork in your fridge.

You'll find this recipe takes no time at all to prep, get on the table and be inhaled.

And you know how I know a recipe tastes good? My husband won't talk at dinner. He could talk to a wall but when he doesn't talk at dinner, I know all is good in the world and 2 bowls later, I wasn't asking any questions.

I hope you all enjoy it as much as we did!



Recipe by Alyssa Spain

A lightweight take on your classic take-out favorite!

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 servings

  • 1 large, peeled sweet potato
  • 2 medium, skin-on zucchini
  • 1 cup cooked, chopped chicken
  • 2 eggs
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon olive oil
  • 1/2 tablespoon minced garlic
  • Chopped basil
  • Chopped cilantro
  • 1 lime, cut into wedges
  • Peanuts for garnish
  • Pad Thai Sauce (below)

FOR THE PAD THAI SAUCE (whisk to combine)
  • 1/4 cup Almond Butter
  • 1/4 cup Coconut Aminos
  • 1 tablespoon fish sauce 
  • 1 tablespoon white vinegar
  • Juice from 1/2 lime


1. Using the 'thin' setting, spiralize the sweet potato into one bowl and the zucchini into another. In a large skillet, combine 2tbsp Sesame Oil & 1tbsp Olive Oil with the sweet potato noodles and cook over medium-high heat for 5 minutes. At the 5 minute mark, add in zucchini noodles and continue to cook and stir for another 3-4 minutes until noodles have softened. Remove from pan and set aside.

2. Back in the skillet, add 1tbsp Sesame Oil and the minced garlic, cooking until fragrant. Scramble the 2 eggs in a separate bowl, then add to pan and cook through. Add in chopped chicken.

3. Add the sweet potato noodles and zucchini noodles back to the pan with the chicken and egg mixture. Stir to combine the ingredients, then mix in the Pad Thai sauce. Stir to coat.

4. Add in the chopped basil, cilantro and top with chopped peanuts. Squeeze the juice of 1/2 lime over the dish and serve with additional lime wedges.