Recipe: Noodle Free Chicken Pad Thai



Peanut Sauce
1/4 cup chicken broth or water
3 tbsp rice vinegar
3 tbsp  crunchy peanut butter
2 tbsp honey
2 tbsp  lime juice

Pad Thai
1/2 lb cooked chicken breast
2 tbsp coconut aminos
6 green onions, thinly sliced (white and green parts separated)
4 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger
1 tsp chili sauce
2 tbsp olive oil
1 egg, lightly beaten
3 cups bean sprouts
Unsalted peanuts, toasted and chopped (optional)
Lime wedges (optional)


Peanut Sauce
1. In a bowl, combine all the ingredients. Set aside.

Pad Thai
2. In another bowl, combine the chicken with the coconut aminos. Refrigerate.
4. In a wok or large skillet over medium ­high heat, soften the white parts of the onions, the garlic and ginger with the chili sauce in the oil.
5. Add the peanut sauce, egg, chicken mixture.
Adjust the seasoning. Add chicken broth, if needed. Sprinkle or mix with the bean sprouts, the green parts of the onions and peanuts. Serve with lime wedges, if desired


Source Adaptation:

Recipe: Thai Green Coconut Curry Soup



  • 3 chicken breasts, cut into chunks
  • 1 tablespoon of coconut oil
  • 1 cup of coconut cream (skim from the top of 1 refrigerated can )
  • 1 cup chicken or bone broth
  • 2 cup diced carrots
  • 1 cup sliced red pepper
  • 1/2 cup bamboo shoots
  • 1½ tablespoon green curry paste
  • 1/2 lime
  • 1 clove garlic, minced
  • salt to taste
  • Garnish with Cilantro


  1. Saute the chicken in the coconut oil in a medium-sized saucepan.
  2. When the outside of the chicken has all turned white, add in the coconut cream and the broth and mix well.
  3. Add in the carrots, red pepper and bamboo shoots.
  4. Add in the curry paste.
  5. Cook on medium heat with the lid on for 40 minutes (stirring occasionally).
  6. Add in the minced garlic and squeeze the lime and place in soup,  salt to taste. Cook for another 5 minutes and serve.