This healthy Thai dish can be served warm or chilled with a sprinkling of toasted peanuts. For the peanut butter, try a product that is certified organic or raw—it packs higher nutritional value and a richer peanuty taste. Gluten-free and can be low-carb, Paleo and keto-friendly.
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Preparation Time10 minutes
Cooking Time22 minutes
- 12 cups / 3 liter water
- 8 oz. / 225 gm brown rice noodles or:
- ⅓ small head cabbage*, shredded - best for Paleo/keto
- 1 leek chopped
- 1 sprig flat parsley
- 1 lb. / 450 gm chicken breasts
- 2 cloves fresh garlic, minced
- ½ cup / 130 g peanut butter, preferably organic
- 1 tsp. / 2 g ginger root, minced
- 1 chili pepper, minced
- 1 tsp. / 6 g salt or substitute (optional)
- ¼ cup / 30 g roasted peanuts, chopped (for toppings)
- In a large soup pot, boil 8 cups / 2 liters of water; add the brown rice pasta and cook for 7 minutes.
- Add the leek and parsley. Turn the heat off and let stand for 10 minutes. Drain, reserving a cup of the liquid. Rinse the pasta and vegetables under cold water..
- Place the chicken breasts in a saucepan, cover with 4 cups of water, and bring to a boil; reduce heat, cover, and simmer for about 15 minutes.
- When done, transfer the chicken to a plate to cool. Shred the chicken and combine with the pasta mixture.
- In a large bowl, combine the garlic, peanut butter, minced ginger, chili, salt, and the reserved pasta liquid.
- Add the chicken pasta mixture and toss well to combine. Serve with a sprinkling of chopped peanuts.
- Serving Size: 1 cup / 240 ml
- Exchanges per Serving: 2 Carb, 2½ Protein, 1 Fat (with noddles) or 2½ Protein, 1 Fat, 1 Veg (with cabbage)
Would adding bean sprouts to this recipe be alright?
Hi, hford0302. That’s a great idea! Bean sprouts are “free,” and so don’t need to be counted.
I am not sure if I did something wrong on the downsizing but the finished product seemed a little bland, I topped with a couple splashes of soy sauce and that did the trick for flavor. Over all I did enjoy the dish, especially since it was the first time I ever bought or cooked leeks. lol
next time I will make full recipe and freeze the leftovers for later
oh yeah, what in ounces would be 1 serving?
Hi, tmesser. About 8 oz.
Ooops! I didn’t notice the recipe already calls for some chopped peanuts. Sorry!
This is even better if you add appropriate veggies while cooking instead of as a side. I usually add peppers (organic), onions and ‘broccoli slaw’ (also organic – julienned broccoli and carrots if you can’t find them already done as ‘slaw’ prep).
And with the veggies ‘stretching’ the recipe, if I cut back on the chicken then I can have 1-1/2 cups for dinner, everything else remaining the same. Otherwise, I end up with too much protein. For a small splurge, chop up some peanuts for crunchy topping. But don’t forget to add them on your menu choice.
Hi, Jennifer. Even small improvements can add up, so even if not everything you eat is organic, it isn’t a wasted effort (sometimes “the dose makes the poison). This also helps control the extra costs involved in purchasing organic foods. To find out more about which foods we recommend, see our article on the topic here: https://www.trimdownclub.com/when-to-go-organic.
im confused some of ingredients in recipes are organic then some of the other ingredients doesn’t say wether organic or not! is it all organic ? if so it isn’t clear! if not whats the point in mixing organic with normal kind of defeats the object! please help!
I made this with whole wheat pasta since I couldn’t find brown rice pasta. I really like it. It made a larger dish than I was expecting, but since I work a lot of hours and don’t have a lot of time to cook, I just took it to work for lunch a few days also. Tasted good hot or cold.
Hi, anomalymk. Any whole grain pasta is excellent.
Can sub another kind of pasta? I hate cooking rice pasta, as it clumps and we don’t care for the texture. Is there anything wrong with whole wheat linguine?
Hi, AndyJulie. Yes, of course. The peanut butter is just a flavor. You can put in anything you like – basil, curry, and coconut are also Thai flavors.
Can I substitute something for the peanutbutter in the recipe?
Hi, Kaye. The tech team is working on this. Sorry about the confusion.
when I click on “fewer servings” the measurements are in ounces and Australia is metric. How do I change that?
i make this over and over. it freezes well and it is really delicious. another tdc winner.
Just made this tonight for dinner. Biggest problem that I have is that I do not have enough time from when I get home from work 6:30 to actually make a proper dinner like this. But I have to admit I was pleasantly surprised enjoyed the texture and the taste.
I read the comments about the amount this recipe makes. For me it’s a blessing. I only have to make it once in the week. It makes enough for both me & my husband to have the entire week in our menus. I understand the idea of left overs / freezing food is not making people happy, but for me I am smiling all the way to the fridge & table for not having to make a big meal or several meals each day. I had the pad thai on monday freshly cooked, and then again on tuesday re-heated. Tasted great to me both days. Just like Take Out food.
this is so delicious! I felt I was eating take out food
Hi, Marina. Other than the flavor, the peanut butter adds a little protein and a little fat. Cashews are also part of the cuisine of the region, and don’t have a strong characteristic taste, and so can make a great substitute. If you can’t find cashew butter readymade, you can make it yourself by grinding raw cashews in a food processor or chopper with an “S” blade for about 10-12 minutes (or less, depending on the speed of your machine) until you get a syrupy, buttery texture – or much less time if you want it “chunky”. Almond butter/almonds can be another option, if you like that taste.
I do not have or like peanut butter, could I just leave it out or would I have to replace this with something else ? Please help.
I substituted fried tofu instead of chicken and I was pleasantly surprised. This recipe will now be a mainstay. Delicious!
Hi Ossie will white rice noodles be ok could not find brown rice noodles thank you for your reply
Nutritional information for recipes will be provided in the near future.
Two servings (1/4 of the recipe) could make for a whole meal, since there are 3 key food groups represented. However, if you want it as a side, you can add other small portions of vegetables, starch, and/or protein. Among the Club recipes, the similarly flavored Raw Spring Rolls https://www.trimdownclub.com/recipe/raw-spring-rolls/ would complement this very, very well.
how do i know the nutrutional information on each recipe
What other foods would go with this recipe to complete a dinner?
Chicken Peanut Pad Thai
What did you eat with this recipe? Any side dish, fruit etc? Or is it just 3/4 cup of Chicken peanut pad thai … and thatis it until snack time? Please help! thank you!
Recipe amounts in future recipes (other than those for holiday celebrations) will be smaller, for 1-2 or maximum 4 portions. In the meantime, see the guide on right-sizing the recipes for you https://www.trimdownclub.com/right-sizing-food-preparation/.
Hi, Healthy4327. If you find organic, low-sodium chicken stock (or even chicken-flavored stock), that would be just fine.
this will be Saturday nights dinner for me…..sounds yummy…..thank you….Springtime13
Be great if you could have a portion size for 1 – 2 persons, I prefer to cook fresh on the day rather than freeze.
I used a little bit of water to loosen up the sauce. For a Thai dish like this, you should be cooking over pretty high heat, so the water loosens the sauce and evaporates ally quick.
As for the cost of the dish, most of the ingredients used in this can either be frozen or have a very long shelf life. If you put ginger in the freezer it will keep for months. As for the veggies, chop and store together in the freezer for another time, this will also save on prep time for the next meal!
I make this using shiratake noodles instead of brown rice noodles. It cuts WAY down on the carbs if you are diabetic. Leave out the salt and add a little “lite” soy sauce or liquid amino acids, and a touch of your favorite hot sauce and it is even better.
Is there any reason except, watch ingredients, that one could not use some chicken stock?
Nutrition information will be provided for these recipes in the future, with a focus on protein, carbohydrates, and fat.
I( am not rich how can I buy all this fancy stuff for one pie?
FOR ALL THAT ARE STATING THAT THE RECEIPES ARE TOO LARGE , JUST MAKE 1/4 OF THE RECEIPE OR HALF.
what would the calories be for this recipie?
Too bad these recipes make enough for a large family…
This is a very easy recipe to halve if you’re cooking for one. That way you’ll have two meals.
I am just one person, these recipes are much to large.