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Chicken Pad Thai

I have always been a foodie and curious about cuisine from all over the world. I love Thai food and during quarantine decided to get creative and make my favorite dish at home. Pad Thai is actually so simple and you can substitute chicken for shrimp, beef, or keep it vegetarian and add tofu. In the end, it’s all about that perfect Peanut Sauce and fusion of flavors. This recipe is also GLUTEN FREE! Who needs takeout?!


1 Package Explore Organic Brown Rice Pad Thai Noodles
Sesame Oil
Green Onions or Chives
Peppers (yellow, orange, and red)
1 Pound Chicken Breast or other protein alternative (shrimp, beef, tofu)
2 Eggs
Optional: Bean Sprouts


2 heaping Tbsp Peanut Butter
1 Tbsp Sesame Seed Oil
2 Tbsp Bragg Liquid Aminos Soy Sauce Alternative
2 Tbsp Siracha
1 tsp Chili Paste
1/2 Lime (Juice)
Cup Peanuts
5 Tbsp Coconut Sugar


1. Dice Peppers
2. Grill chicken in a frying pan with sesame oil and water
3. Add peppers to chicken

4. Mix all ingredients together until smooth
5. Add in peanuts
6. Final Stir
7. Add to chicken in frying pan

1. Boil water, add rice noodles – Under cook so they are al dente, because they continue cooking when mixed
2. Scramble 2 eggs in separate pan
3. Add noodles and eggs to chicken in pan
4. Optional: Add bean sprouts
5. Dice green onions/chives (Add to pan last)
6. Mix Well
7. Garnish with extra peanuts, cilantro and lime


You can make this Recipe lower carb by substituting with Miracle Noodles which are KETO & Paleo friendly!