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Peanut Chicken Pad Thai with Wide Brown Rice Noodles & Stir-fried Rainbow Veg

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Ready in 20 High protein 7 plants Low sat fat

Peanut Chicken Pad Thai with Wide Brown Rice Noodles & Stir-fried Rainbow Veg

Prep time: 15 mins
Total time: 20 mins
Cuisine: Thai
Food group: Poultry

A Mindful Chef spin on a classic Thai favourite: starring juicy British free-range chicken, brown rice noodles, crunchy pepper and pak choi. Sticky peanut butter and lashings of lime make it moreish. Scatter over spring onions for fresh flavour.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

  • Pull out the large frying pan, a medium saucepan, a measuring jug & a sieve

Get sizzlin'

  • Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken, season with salt and pepper and cook for 8 mins, stirring often, until golden brown

Prep & add the veg

  • Meanwhile, thinly slice the pepper and pak choi. Halve the carrot lengthways, then cut into 1/2cm thick half-moons. Thinly slice the spring onion, keeping the green and white parts separate. Cut the chives into 2cm long pieces
  • Add the pepper, carrot and onion whites to the chicken pan. Cook for 4 mins, then add the pak choi and cook for a further 2 mins, until the veg is soft and the chicken is cooked through

Cook the noodles

  • Bring the medium saucepan filled with salted hot water to a boil
  • Once boiling, add the noodles, gently separate with a fork, and boil for 6-7 mins, until cooked. Drain, then rinse under cold water

Make the peanut sauce

  • In the measuring jug, mix together the peanut butter and 80ml hot water (40ml for 1 person) until smooth. Stir in the ginger & garlic paste, honey, tamarind paste and the juice of half the lime. Mix well and season with a generous pinch of salt and pepper
  • Add the cooked noodles, chives and peanut sauce to the chicken pan. Toss to combine and heat through for 1 min. Add a splash of water if it's too dry. Season to taste

Plate up

  • Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
  • Share the chicken pad thai between bowls, topped with the peanuts and spring onion greens. Serve with the remaining lime, cut into wedges

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