• 1 tbsp coconut oil
  • 1 onion
  • 500g chicken strips &/or tofu
  • 2 carrots
  • 2 zucchinis
  • 200g pad thai rice noodles
  • 4 tbsp almond or peanut butter
  • 4-6 tbsp gluten free soy sauce
  • Juice of 1-2 limes
  • Chopped cashews & bean sprouts to garnish


  1. Firstly, follow rice noodle cooking instructions so they are ready to be added when needed
  2. Heat oil in a pan, on medium to high heat
  3. Add chopped onions & cook until browned
  4. Chop the chicken strips &/or tofu into small pieces and add to the pan. Season with salt & pepper
  5. While the chicken &/or tofu is cooking mix almond butter, soy sauce & lime juice in a bowl*
  6. Add the paste to the chicken and stir until chicken is coated
  7. Peel the whole carrots and zucchinis to make ribbon like strips **
  8. Add the carrot & zucchini ribbon strips & rice noodles to the pan and stir until coated***
  9. Serve & garnish with chopped cashews and beansprouts [/directions]

* It will be quite thick with the almond or peanut butter so keep mixing until it comes to a thick paste consistency. I always go by taste so keep tasting the sauce and add ingredients as needed. When added to the pan it will heat and thin out.

**When peeling the zucchinis don’t use the seeds in the middle as they have a bitter taste.

***It is easiest to mix with a pair of tongs. The noodles may fall apart but that is ok.