Recipe: Not Pad Thai


I am basically surrounded by Thai restaurants in my suburb, it's cruel. I decided to try out a healthier option compared to Thai takeaway but with similar flavours, I am in love. Because I wasn't thinking about what I was doing too well I accidentally made enough for 6 small meals (I was aiming for 4 so I could eat one for lunch at the time and then take the next few to work for lunch). So I've just halved the amounts which I used - hopefully it yields enough for 2 large servings or 3 smaller servings.

Makes 2-3 servings
(per serve - calculated at 2x) Carbs 60.2g / Fat 27.6g / Protein 47.8g / Calories 669.5



  • 1 zucchini
  • 2 carrots
  • 100g gluten free rice noodles (best to use brown rice noodles if you can find them)***
  • 1 handful of cashews
  • 300g chicken
  • 2 handfuls of bean sprouts
  • 1/2 tsp coconut oil (for pan)
  • Coriander (for serving)
  • Lime wedges (for serving)

***PS it's even better for you if you leave these bad boys out, but I like the texture, so that's why I just used a few.

Sauce Ingredients

  • 2 tsp almond butter
  • 1.5 tsp gluten free soy sauce
  • Juice of 1/2 a lime
  • 3 tsp water
  • 1/2 tsp ginger
  • 1/2 tsp cayenne pepper (or more if you like your food very spicy)
  • 1/2 tsp sesame oil
  • (Optional) Fresh chilli, thinly sliced


1. Prepare the sauce by combining almond butter, soy sauce, lime juice, water, ginger, cayenne pepper and sesame oil in a large bowl and stir it all together until the almond butter has broken down.
2. Add in the chicken and mix it around until all the chicken receives some coating, leave this to sit in the bowl while you are preparing the rice noodles, zucchini and carrots
3. Place rice noodles in a bowl with boiling water and leave them to sit and cook on their own
4. Using julienne peeler (or just a normal vegetable peeler) slice the zucchini and carrots into long thin noodle-like strips
5. Place the chicken (and sauce) into a pan over medium heat, also toss in a handful of cashews
6. When the chicken is almost done take another pan and add in the 1/2 tsp of coconut oil to coat the bottom, then throw in the bean sprouts, carrots, zucchini and rice noodles. Mix these all together while they are cooking, they only need to cook for 3 minutes or so.
7. In a large bowl combined the contents from both pans and toss them together
8. (Optional) When serving add coriander and lime wedges