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.
Chicken Pad Thai with Wide Brown Rice Noodles, Broccoli & Peanut Sauce
Here’s a Mindful Chef spin on a Thai favourite - the iconic Pad Thai. Ours stars juicy free-range British chicken breast, wide brown rice noodles, vibrant pepper and nutty broccoli. A sticky peanut sauce and lashings of lime make it simply irresistible.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 25g honey
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime
- 3 spring onion
- 2 pepper
- 1 head of broccoli
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 594
Protein: 51g
Carbs: 57g
Fat: 19g
Chicken Pad Thai with Wide Brown Rice Noodles, Broccoli & Peanut Sauce
Here’s a Mindful Chef spin on a Thai favourite - the iconic Pad Thai. Ours stars juicy free-range British chicken breast, wide brown rice noodles, vibrant pepper and nutty broccoli. A sticky peanut sauce and lashings of lime make it simply irresistible.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 8 mins, stirring often, until golden brown. Season with salt and pepper
Time to noodle
- Meanwhile, cut the broccoli into small florets
- Add the noodles to the saucepan, gently separate with a fork, and boil for 6-7 mins, until cooked. In the final 3 mins, add the broccoli. Drain, then rinse under cold water
Soften the veg
- Thinly slice the peppers
- Add the pepper to the chicken pan with another 1 tsp oil. Cook for 6 mins, until the pepper has softened and the chicken is cooked through
- Thinly slice the spring onions. Roughly chop the peanuts. Halve the lime
Make the peanut sauce
- In the measuring jug, mix together the peanut butter and 100ml hot water to form a smooth paste. Stir in the tamari, honey and juice from half the lime
- Add the peanut sauce to the chicken pan. Bring to a simmer, then add the cooked noodles and broccoli. Simmer for 1 min, until the noodles are hot and the sauce thickens. Add a splash of water if it becomes too dry
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
- Serve the chicken pad Thai into bowls, topped with the spring onion and peanuts. Garnish with the remaining lime, cut into wedges
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