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Veggie (Nut-Free) Pad Thai





1 pound diced chicken breast

1 Tablespoon Braggs Liquid Aminos

Red pepper flakes to taste

sesame oil for sautéing


2 eggs

sesame oil for scrambling


5 tablespoons sunflower seed butter (or nut/seed butter of choice)

4 limes, juiced

7 tablespoons Braggs liquid aminos

1 tablespoon maple syrip

Red pepper flakes to taste

Veggie "noodles"

6 green onions, ends removed & thinly sliced

1/2 red cabbage, thinly sliced

1 red bell pepper, thinly sliced

2 large carros, ribboned using a vegetable peeler

1 bunch collard greens, stems removed and thinly sliced

Sesame oil for sautéing


Fresh cilantro

Toasted, salted sunflower seeds (or peanuts, etc.)


Add chicken to a small mixing bowl and season with Braggs and red pepper and set aside.

Add all sauce ingredients to blender and combine, adjusting ratios for taste if desired, and set aside.

Heat two skillets with sesame oil and add eggs to one, and chicken to the other. Scramble eggs until cooked and sauté chicken until cooked through.

Meanwhile, heat a large skillet over medium heat. Once hot, add oil, pepper, onions, cabbage, and bell pepper. Cook for 3 minutes, stirring/tossing frequently. Add carrots and collard greens and sauté for another 2 minutes. Then add Pad Thai sauce and continue to sauté over medium heat until warmed through and collards are slightly wilted - about 3 minutes - stirring frequently.

Divide veggie noodles between serving plates, top with chicken, eggs, fresh cilantro, sunflower seeds, and drizzle with remaining sauce from pan.

*Adapted from:

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