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.
Recipe by Flavilicious Fitness at