Clean-Eating Pad Thai

This clean-eating Pad Thai recipe contains minimally processed brown rice noodles, gluten-free Tamari sauce and an array of beautifully fresh Asian ingredients. Quickly stir-fried to retain the nutritional benefits of the vegetables, this Pad Thai is perfect for a speedy mid-week supper. As a clean-eating stir fry, this recipe contains none of the refined sugar or preservatives often found in commercial sauces.


  1. Cook the rice noodles according to the packet instructions. Drain then refresh in cold water (rinse again with cold water). Set to one side.
  2. Heat the coconut oil in a hot wok. Add the chicken and stir fry quickly for a minute to heat.
  3. Add all of the raw vegetables, ginger and garlic to the wok. Toss the ingredients quickly for another minute.
  4. Add the beaten egg to the wok, followed by the rice noodles. Cook over a high heat until the egg is cooked through and well mixed with the other ingredients.
  5. Add the Tamari sauce, toss quickly and then transfer the stir fry to serving dishes.
  6. Garnish with the peanuts, dried chilli flakes, raw chilli, coriander and wedges of lime. Enjoy!
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