Chicken Pad Thai

Chicken Pad Thai


18oz raw chicken breasts
8oz flat brown rice noodles


1 red bell pepper
1 cup mushrooms (chopped)
1 cup green onions (chopped)
Shredded carrots


1/4 cup rice vinegar (or fish sauce)
1/8 cup Coconut Aminos or Bragg’s liquid aminos or gluten free soy sauce. 
1/8 cup Red chili pepper sauce
2 tbsp honey
juice of 1 lime


Boil brown rice noodles. Drain and set aside.
Chop up veggies – bell pepper, shredded carrots, green onions, limes. (Honestly, you can pick and choose what veggies you want to use) 
Slice chicken breast into small pieces.
In a bowl, mix rice vinegar or fish sauce, coconut sugar, red chili pepper sauce, & fresh lime juice.
Spray a nonstick skillet with coconut oil, then add garlic paste. Toss in chicken breast pieces and cook.

Finally, add noodles, then fresh veggies and the sauce.


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