No-Noodle Chicken Pad Thai

By Clare Keating

Nutritionist & Ex-Chef at All Bodies Services

Serves 4

Cals: 303, Protein 30.7g, Carbs 18g, Fat 10.3g, Fibre 7g


  • 400g chicken breast

  • 4 tsp brown sugar

  • 4 tsp fish sauce

  • 3 tsp tamarind paste

  • 2 cloves garlic, minced

  • 40mL water

  • 10g coriander, chopped

  • 2 medium zucchini (390g), sliced into 2cm pieces

  • 300g enoki mushrooms

  • 1 medium carrot (129g), sliced into 2cm pieces

  • 3 cups bean sprouts

  • 1/2 cup unsalted peanuts


  1. In a medium-sized bowl, mix together the brown sugar, fish sauce, tamarind paste, garlic, coriander, and water. Slice the chicken into strips and coat in the sauce.

  2. Heat a large frying pan over medium to high heat and add the chicken, sauce, carrot and zucchini. Mix well, reduce the heat to medium and cover with a lid (or baking tray if your pan doesn't have a lid). Simmer for ~10 minutes or until the vegetables are soft.

  3. Cut the base off the enoki mushrooms and add to the pan, stir in and cook for 2-3 minutes (not too long or the mushrooms will overcook and no longer resemble noodle texture)

  4. Divide the mix between 4 bowls and top with the bean sprouts and peanuts