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  • Writer's pictureMolly Buszard

RECIPE: Healthy Pad Thai

Eating healthy doesn't have to be eating plain, boring foods. You can remake all your favourite dishes, by adding new things in and taking other ingredients out. I love re-making my favourite fast food or take aways - one of my most favourites being a pad thai! Sometimes the dishes might even taste better the original.


​Serves 2

200g Chicken Breast/Turkey Strips

200g Gluten-Free Rice Noodles

2 Pak Choi's

2 Spring Onion Stem (Just the green part if you are FODMAP free!)

1/4 Cup of Crushed Peanuts

Two Eggs

Handful of Coriander

2 Limes

2 Tablespoon of Coconut Aminos/Gluten-Free Soy Sauce

1 Tablespoon of Fish Sauce

2 Tablespoon of Crunchy Peanut Butter

Coconut Oil for Cooking


In a saucepan or a wok, fry the chicken/turkey breast in a little coconut oil until cooked through. Next add in the pak choi and spring onions, leave to simmer so they vegetables go soft.

Boil a kettle and pour the water so it covers the rice noodles, leave them to go soft.

In a nutribullet/blender, add in the juice of two limes, the coriander (leave a little for topping), fish sauce and coconut aminos/soy sauce.

(If you aren't FODMAP/Nightshade Free, you can some fresh chilli, and garlic to the mixture.)

Blend into a sauce is made and all is combined together.

Add the sauce into the pan with the chicken and vegetables, leaving to simmer some more.

Drain off the noodles and add them into the pan also. Stir and make sure everything is combined and cooked through.​

Finally, whisk the two eggs together, and mix through until the egg is almost scrambled!

Serve by topping with the crushed peanuts, fresh coriander and spring onions.

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