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.
Peanut Chicken Pad Thai with Wide Brown Rice Noodles & Stir-fried Rainbow Veg
A Mindful Chef spin on a classic Thai favourite: starring juicy British free-range chicken, brown rice noodles, crunchy pepper and broccoli. Sticky peanut butter and lashings of lime make it moreish. Scatter over spring onions for fresh flavour.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 300g diced British Free Range chicken breast
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 25g honey
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 90g Tenderstem broccoli
- 2 spring onion
- 1 pepper
- 1 onion
Nutritional Information
Calories: 611
Protein: 53g
Carbs: 64g
Fat: 17g
Ingredients
- 150g diced British Free Range chicken breast
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 1 onion (use half)
- 1 pepper (use half)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 90g Tenderstem broccoli (use half)
- 2 spring onion
- 25g honey (use half)
Nutritional Information
Calories: 614
Protein: 53g
Carbs: 64g
Fat: 17g
Peanut Chicken Pad Thai with Wide Brown Rice Noodles & Stir-fried Rainbow Veg
A Mindful Chef spin on a classic Thai favourite: starring juicy British free-range chicken, brown rice noodles, crunchy pepper and broccoli. Sticky peanut butter and lashings of lime make it moreish. Scatter over spring onions for fresh flavour.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out the large frying pan, a medium saucepan, a small bowl & a sieve
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the chicken and cook for 6 mins, stirring often, until golden brown. Season with salt and pepper
Prep & add the veg
- Meanwhile, thinly slice the brown onion, pepper and spring onions. Trim the broccoli and cut into thirds
- Add the pepper, broccoli and brown onion to the chicken pan. Cook for another 6 mins, until the veg has softened 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 small bowl, mix together the peanut butter and 3 tbsp hot water (1 1/2 tbsp for 1 person) until smooth. Stir in the ginger & garlic paste, honey and tamarind paste. Mix well
- Roughly chop the peanuts
- Add the cooked noodles and peanut sauce to the chicken pan. Toss to combine and heat through. Season with salt and pepper
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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.