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 Time

    10 minutes
  • Cooking Time

    22 minutes
  • Difficulty Rating

  • Serves



  1. 12 cups / 3 liter water
  2. 8 oz. / 225 gm brown rice noodles or:
    • ⅓ small head cabbage*, shredded - best for Paleo/keto
  3. 1 leek chopped
  4. 1 sprig flat parsley
  5. 1 lb. / 450 gm chicken breasts
  6. 2 cloves fresh garlic, minced
  7. ½ cup / 130 g peanut butter, preferably organic
  8. 1 tsp. / 2 g ginger root, minced
  9. 1 chili pepper, minced
  10. 1 tsp. / 6 g salt or substitute (optional)
  11. ¼ cup / 30 g roasted peanuts, chopped (for toppings)


  1. In a large soup pot, boil 8 cups / 2 liters of water; add the brown rice pasta and cook for 7 minutes.
  2. 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..
  3. 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.
  4. When done, transfer the chicken to a plate to cool. Shred the chicken and combine with the pasta mixture.
  5. In a large bowl, combine the garlic, peanut butter, minced ginger, chili, salt, and the reserved pasta liquid.
  6. 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)

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Comments 43

  1. 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

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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!

  9. 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.

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