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Thank You for your interest in my recipe! I have to say that Thai food is one of my favourites. One day I will visit Thailand and be able to taste real authentic Thai. But until then I’ll have to create dishes that I originally learned from a Thai friend a few years back. Unfortunately, the sauce in the pad thai recipe was not so healthy.

I recently decided to rehaul the recipe, switching out some ingredients with  Flavilicious Friendly ingredients.


4.6 from 8 reviews
Classic Pad Thai (Tasty Thursday)
Serves: 6
  • Pad Thai:
  • 1 tbsp coconut oil
  • 3 large chicken breasts, diced
  • 3 large eggs
  • 2 large carrots, sliced into thin strips
  • 1 lb (454g) rice noodles
  • 1 lb (454g) bean sprouts
  • 1 bunch green onion, chopped
  • 1 cup chopped nuts of preference (traditional flavour is peanuts)
  • Lime
  • Pad Thai Sauce:
  • ⅓ cup nut butter (Traditional flavour is peanut)
  • Juice of 2 limes
  • 1 tbsp rice vinegar
  • 2 tbsp GF tamari or coconut aminos
  • 2 tbsp raw honey
  • 2 tsp freshly grated ginger
  • 1 tsp red pepper flakes
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • About 2 tablespoons water (to thin)
  1. Place a wok over medium heat.
  2. Add oil and diced chicken to the wok. Toss and cook until lightly browned on the outside.
  3. Meanwhile, mix the ingredients for the sauce together in a small bowl.
  4. Crack eggs over chicken and toss until cooked.
  5. Reduce the heat to low, add carrots and toss. At this point you can cover if you prefer your carrots to be soft.
  6. Boil a pot of water. Once boiled, add rice noodles and cook according to package, usually only a few minutes. Remove from heat and strain.
  7. Add noodles on top of chicken and carrots.
  8. Pour in sauce (a little at a time until desired amount is reached).
  9. Add bean sprouts and toss until everything is well combined (add more sauce if needed).
  10. Remove from heat.
  11. Place on individual plates, sprinkle chopped nuts and green onion on top.
  12. Serve with a lime wedge or two.

When I first experimented with the ingredients in the sauce, it came out too nutty and a little too sweat which drowned the other flavors. After adding rice vinegar, the sauce became a bitter/sour flavour making it just right. The onion and garlic are personal favourites of mine so I had to add those!

Sometimes I add a garlic clove or 2 before I add the chicken to the wok to make the whole meal a little more garlicy.  The red pepper flakes are to give a slight kick and of course if you like more spice you can add more.

Please let me know what you think. I am always open to new flavors and changes so if there is something you discovered that works better, tastes better, or did not work, let me know. If you have a favorite rice noodle brand, share it below.

Eat Well!

Join the discussion 14 Comments

  • Christine says:

    Thank You for the receipe I love pad Thai!

  • Anne Jackson says:

    While this recipe is Thai with its peanut sauce, it’s not traditional pad thai. The sauce must have fish sauce for starters and it’s rare to see ginger in a pad thai sauce. Here’s one that I’ve used and it’s healthy and fresh: 2 T. honey, 2 T. tamari, 1.5 T. fish sauce, 1.5 T. lime juice and 2 t. Sriracha.

    • BAR says:

      Flavia knows it is not a traditional Pad Thai that is why she calls it Classic Pad Thai. I think most people got it.

      • BAR says:

        By the way, I like Flavia’s. Itvis much healthier than adding fish sauce to it. Fish sauce has a lot of sodium in it which is not healthy at all. Thanks Flavia for the healthy Pad Thai recipe. I hope to get to see you one day. Your videos helped me a lot to stay healthy and fit.

        • Flavia says:

          Thank You BAR! I really appreciate the encouraging words 🙂 I am doing a workout series if you happen to be in the Toronto area you should come! Message the helpdesk for more details if needed:

          • Trelle says:

            I look forward to trying this out. I love Thai, but do not eat fish of any kind, so I was happy to see that it doesn’t contain fish sauce! I look forward to trying this one out for sure. I always have to askthe restaurants to leave out the fish sauce. I am going to Thailand in a couple of months and will need to learn how to say “no meant” and “no fish sauce” in Thai! 🙂 Thank you for doing what you do.

    • Flavia says:

      Thank you for the tips! I do know that fish sauce is used but I wanted to try to skip it because the sodium content. Thank you 🙂

  • Roberta says:

    I think a bit of lemongrass, pinch of 5 spice powder, or a bit of seaweed as a replacement for fish sauce. Spiralized carrot or zucchini might be nice as well.

  • Becca says:

    Can’t wait to try this recipe! Thai food is my favorite-thanks!

  • Trelle says:

    By the way, when I click on the “Pad Thai Sauce” link, it doesn’t take me anywhere. Any ideas? I don’t know if this is something I need for the recipe. 🙂

    • Flavia says:

      Hi Trelle,

      Which link? The Pad Thai Sauce is above in the recipe 🙂 There isn’t a separate link to it, its all above 😀

      Thank you

  • mary says:

    Do you have a calorie count?

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