Chicken Pad Thai

When deciding what to eat this week I really wanted to cook something I haven’t eaten for a while and that I haven’t cooked before. It is so easy to get into the routine of cooking the same few dishes because they taste good and are quick and easy. Struggling with inspiration, I tried to think of some of my favourite dishes and out of no where, Pad Thai popped into my head. The Domestic man has a great recipe for Pad Thai; it uses macadamia nuts as opposed to peanuts, due to being paleo. Peanuts are actually legumes, not nuts and therefore not on the paleo diet but feel free to substitute, if peanuts are your thing! It might not be the prettiest dish you’ve ever seen but I promise you that it was pretty damn tasty.

Pad Thai

Ingredients: (Serves 2)

For the sauce:

  • 2 tbsp of tamarind paste
  • 2 tbsp of fish sauce
  • 20 macadamia nuts, chopped
  • 1 tbsp honey
  • Salt & pepper, to season
  • 0.5 tsp of cayenne pepper
  • 2 cloves of garlic, minced
  • 1 tbsp of coconut oil/sesame oil ( I used sesame oil, not strictly paleo though)

For the rest:

  • 4 chicken thighs or 2 chicken breasts, chopped
  • Salt & pepper, to season
  • 1 egg
  • 130 g of rice noodles (dry weight)
  • 2 carrots, julienned
  • 1 red pepper, chopped
  • A handful or two of mangetout, sliced
  • 10 macadamia nuts
  • A handful of coriander, chopped
  • Juice of 1 lime
  • Coconut oil/sesame oil


  1. Put the noodles in water (in a pan) to soak, for about 30 minutes.
  2. Next, make the sauce. Place the oil in a pan and then cook the garlic and chopped nuts for about a minute, on a medium heat. Add the rest of the ingredients and cook for 3-4 minutes. Take the sauce off the heat and set aside.
  3. Get a wok or large frying pan and place a little oil in it, heat the oil and then scramble/cook the egg. Remove it from the pan and set aside.
  4. Heat some more oil in the pan and then season and cook the chicken and add the vegetables to the pan.
  5. Bring the noodles to the boil, until cooked through. This should take a minute or two.
  6. Add the noodles to the pan, followed by the sauce.
  7. Once everything is evenly coated in sauce, removed from the heat and stir in the coriander and egg and finish with lime juice.
  8. Serve and enjoy!

One thought on “Chicken Pad Thai

  1. Pingback: Middle Eastern Kebabs | Noisette

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