Pad Thai


Thai food is definitely my most favourite takeaway food. Pad Thai and Cashew Chicken are my top picks! While these meals are insanely delicious, they are far from healthy with the vegetable oils that are used and the flavourings that are added - some restaurants even add MSG to the dishes! 

This healthy Pad Thai is such nice meal and you really can change it up to suit your preferences. It can be made with chicken or prawns for extra protein and to bulk it up. Or else if you wanted to keep this meal paleo, skip the noodles and add extra courgette and carrot.  

Pad Thai


  • 1 Tbsp coconut oil
  • 3 large garlic cloves, crushed
  • 2 x carrots, grated or spiralized
  • 2 x courgettes, grated or spiralized
  • 2 eggs
  • 180g rice noodles (raw weight)
  • 2 heaped Tbsp chopped peanuts
  • 1/2 cup fresh coriander
  • 2 handfuls of bean sprouts


  • 200ml stock or bone broth (chicken or vegetable)
  • Juice of 1 lime (2 Tbsp)
  • 3 Tbsp fish sauce
  • 3 Tbsp tamari sauce (or soy sauce)
  • 1 Tbsp honey
  • 1 tsp tapioca flour (or use cornflour)
  • Pinch of chili


  • Place the rice noodles in boiling water and leave for 4-5 minutes until they are soft but still a little chewy. They will cook further in the pan so you don't want them completely cooked through otherwise they will break up. Drain the noodles and rinse with cold water. 
  • Make the sauce by mixing all ingredients together, set aside. 
  • Heat the coconut oil in a large pan over medium heat. Fry the garlic, carrot and courgette for about 2-3 minutes. 
  • Push the carrot and courgette to the side of the pan, break the eggs into the middle. Let the eggs cook then mix through. 
  • Add the noodles and the sauce then cook for a further 3-4 minutes until the sauce thickens up. 
  • Serve topped with a spoon full of chopped peanuts, fresh coriander and a handful of bean sprouts. 

Serves 2-3

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