Chicken Pad Thai

We like to experiment around here with our Healthy On You® spice blends in all kinds of recipes from as many cultures as we can. So watch out as we take on Pad Thai and make it our own. We’ve changed some ingredients around and added some in, and that is beauty and creativity of cooking!

So excuse us while we add some nontraditional additions to this recipe, but it all comes together to make a fantastic one pot meal that you and your family will enjoy. Our Spice Spice Baby Asian 6 Spice is perfect for this recipe, especially if you are craving something savory (yet sweet). It’s loaded with all of the best veggies too: Shiitake mushrooms, purple cabbage, carrots, and peas (talk about a great recipe when you need to clean out the fridge…). Feel free to swap in shrimp or tofu, but whatever you do, MAKE THIS TONIGHT! ⁠


Makes 4 servings

For the Sauce

  • ¼ cup
    flavorless oil such as grapeseed oil/vegetable oil or ghee
  • 4 tbsp
    coconut sugar
  • 3 tbsp
    soy sauce
  • 3 tbsp
    fish sauce
  • 2 tbsp
    rice vinegar
  • 2 tbsp
    tamarind concentrate dissolved in 1½ tablespoons boiling water
  • 1 tsp
    chili paste
  • 1 tsp
    fresh lime juice

For the Noodles

  • 1 lb
    boneless chicken thighs, diced into 1 inch cubes
  • 8 oz
    dried pad thai noodles
  • 8 oz
    fresh shiitake mushrooms, sliced
  • 1 cup
    shredded red cabbage
  • 1 cup
    carrots, julienned
  • ½ cup
    frozen green peas
  • 2
    eggs, slightly beaten
  • ¼ cup
    peanuts, chopped + more for garnish
  • 2 tsp
  • small bunch of Thai basil, cilantro and sesame seeds for garnish

Make the Sauce

  1. In a small bowl, add the sauce ingredients and whisk together. Set aside.

Make the Pad Thai

  1. In a medium saucepan, bring 4-5 quarts of water to a boil. Add the noodles and stir well. Allow to boil for 5 minutes. Drain in a colander, rinse and set aside.
  2. Heat a wok or a medium saucepan and add the oil. When hot and shimmering, add the mushrooms and sprinkle with 1 tsp of the Spice Spice Baby seasoning. Stir fry the mushrooms for 5 minutes and remove to a paper towel to drain.
  3. Keep the wok heated and add the chicken to the remaining oil. Add the remaining tsp of the Spice Spice Baby seasoning. Stir fry the chicken for 8-10 minutes. Remove from the pan and set on a paper towel.
  4. In the same pan, add the eggs and scramble in the pan. When the eggs come together into a soft scramble, add the noodles and ½ of the sauce. Stir well and continue to cook for 2 minutes.
  5. Add the peanuts, peas, cabbage and carrots and combine. Allow to cook for 2 additional minutes until the cabbage and carrots soften.
  6. Add back in the mushrooms and chicken and the additional sauce. And stir well until heated.
  7. Served with chopped Thai basil, cilantro, chopped peanut, and sesame seeds on top. Enjoy!
Samantha Binkley