Chicken (or shrimp) Peanut Pad Thai

Serves: 4 portions

Time : 25 minutes


-2 tbsp olive oil

-600 g chicken breast , cubed (or raw shrimps, shelled)

-1 tsp fresh ginger, minced

-4 green onions

-2 large carrots, sliced into rounds

-1 large bell pepper (red , orange or yellow), cut into 1 inch pieces

-1 broccoli head, cut into small florets

-1 ½ bean sprouts

-3 eggs, beaten

-(optional : spaghetti squash “noodles”, rice noodles, peanuts as garnish, cilantro as garnish)

For the sauce

-1/4 cup peanut butter (preferably natural, smooth)

-1/3 cup water (or vegetable stock)

-3 tbsp lime juice

-3 tbsp fish sauce

-1 tbsp rice vinegar

-1 tsp siracha

-1 tbsp fresh ginger, minced (can be replaced with ground ginger)


1-in a bowl, combine all the ingredients for the sauce and set aside

2-in a wok or large pan, heat 1 tbsp of olive oil. Add carrots, peppers and broccoli and sauté for 3-4 minutes. Add 1 teaspoon of ginger and continue cooking for 5 minutes, or until the vegetables are tender. Remove and set aside.

3- Add another tbsp of olive oil to the hot work or pan. Add the chicken (or shrimp) and green onions, and sauté until fully cooked (6-8 minutes for chicken, 3-4 for shrimps). Season with salt and pepper, then add the sprouted beans. Continue cooking for 2 minutes.

4-Add the eggs and mix into the mixture to obtain scrambled eggs

5-Add the vegetables that were set aside along with the sauce.

6-Serve with optional peanuts , noodles or fresh herbs and enjoy!