Chicken Pad Thai

40 min Paleo Dinner Dairy freeHigh proteinLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Garlic clove - 3 g (1 pcs)
  • Chicken breast - 200 g
  • Soy sauce - 10 ml (2 tsp)
  • Peanut butter - 15 g (1 tbsp)
  • Rice vinegar - 10 ml (2 tsp)
  • Bell pepper - 70 g (0.3 whole)
  • Cashew nut - 25 g
  • Fish sauce - 15 ml (1 tbsp)
  • Coriander, chopped - 10 g (1 tbsp)
  • Red chili - 4 g (0.5 whole)
  • Egg, beaten - 80 g (2 whole)
  • Chinese cabbage - 120 g
  • Grape seed oil - 10 ml (2 tsp)
  • Kelp noodles - 200 g

How to make:

  1. Bring a pan of water to the boil, add the noodles, and cook according to the packet instructions. Drain and refresh under cold water. Cut the chicken into bite sized chunks
  2. Whisk the sauce ingredients together. Prepare and chop the rest of the ingredients
  3. In a frying pan, heat some oil and add the bell pepper, fry on a high heat until starting to soften. Add the chinese cabbage and cook for a further 2 minutes
  4. Add the chicken, chilli and garlic and stir fry for a few minutes until the chicken is cooked through. Next add the beaten egg and leave to set for 30 seconds then stif-fry for a few minutes
  5. Add the spring onions, dressing and noodles to the pan and stir-fry for 2 minutes, until heated through and well combined
  6. Serve with some chopped coriander and cashew nuts scattered over

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