Your cart is empty
Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Fill a large pot with water (for the pad thai noodles) and turn onto high heat. Cover and leave alone until step 8.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
5
M
I
1/2
package
Pad thai noodles
1-1.5
lb
Chicken breast
1
tspn
Oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
NOTES:
*You can also buy pre-spiralized zucchini OR just chop into half moon pieces or strips.
SUBSTITUTIONS
You can make this with any protein! Just cook up the protein first, then make the recipe and add it back in at the end. We’ve done shrimp and steak, but you could also make it veg with tofu.
Make it Whole30 by eliminating the pad thai noodles and using another spiralized zucchini.
STORAGE
Allow everything to come to room temp and then store in air tight containers.
Store the toppings separately to keep them fresher (especially the chopped nuts and bean sprouts, this will keep them crunchier!)
REHEATING
Reheat for 1-1.5 minutes, stirring halfway through.
REDUCE FOOD WASTE
Leftover shredded carrots? Add them to salads throughout the week! They should keep until the following week as well. You can also add them to roasted or sauteed veggies.
Half a box left of pad thai noodles? Make this dish again in a month! Put the pad thai noodle box somewhere that you can see it in your pantry so you don’t forget it. Make this dish again with a different protein to switch it up.
Only visible to you
Made it?
Cancel
Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Fill a large pot with water (for the pad thai noodles) and turn onto high heat. Cover and leave alone until step 8.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
5
M
I
1/2
package
Pad thai noodles
1-1.5
lb
Chicken breast
1
tspn
Oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
NOTES:
*You can also buy pre-spiralized zucchini OR just chop into half moon pieces or strips.
SUBSTITUTIONS
You can make this with any protein! Just cook up the protein first, then make the recipe and add it back in at the end. We’ve done shrimp and steak, but you could also make it veg with tofu.
Make it Whole30 by eliminating the pad thai noodles and using another spiralized zucchini.
STORAGE
Allow everything to come to room temp and then store in air tight containers.
Store the toppings separately to keep them fresher (especially the chopped nuts and bean sprouts, this will keep them crunchier!)
REHEATING
Reheat for 1-1.5 minutes, stirring halfway through.
REDUCE FOOD WASTE
Leftover shredded carrots? Add them to salads throughout the week! They should keep until the following week as well. You can also add them to roasted or sauteed veggies.
Half a box left of pad thai noodles? Make this dish again in a month! Put the pad thai noodle box somewhere that you can see it in your pantry so you don’t forget it. Make this dish again with a different protein to switch it up.
Only visible to you
Made it?
Cancel
