chicken & shrimp pad thai with gluten free noodles

One thing that I’ve realized living in Nashville is that I miss food from home (Cincinnati). There are a handful of ‘regional’ foods that you just can’t get in the south- Skyline, Frisch’s, Dewey’s, Cloud 9, but one thing that I miss often is a Thai restaurant called Teak. Their Pad Thai is INCREDIBLE…. But also not very diet friendly. So, when Adri, a friend from home posted a healthier version of my favorite dish, I knew what my Sunday would consist of. I adapted the recipe a little bit from what Adri sent me, so feel free to do the same to mine.


  • Chicken (shredded) or Shrimp (I added both) I used chicken breasts and frozen gulf shrimp.
  • Gluten Free, Brown rice noodles (Adri used Spaghetti squash), you could also use flat rice noodles.

Sauce Ingredients:

  • 3 tbsp crunchy peanut butter
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp ground ginger
  • 2 limes
  • Black pepper
  • Crushed red pepper
  • 1 drizzle sirracha

Add-In Ingredients:

  • 3 eggs, scrambled
  • 1 red pepper, minced
  • 1 yellow pepper, minced
  • 1 orange pepper, minced
  • Green onion, chopped
  • Cilantro
  • Crushed Peanuts



  1. Bring salted water to a boil in a stock pot. Add chicken. Let chicken boil until cooked, drain water and shred. **An easy  way to shred chicken- While chicken is still warm, place in mixing bowl and use an electric mixer. It’s a fast, easy way to tackle one of my least favorite cooking tasks. **
  2. Prepare shrimp as packaged. Set aside.
  3. Add salted water to original stock part and bring to a boil. Add Noodles. Cook 8-10 minutes. Drain and set aside.
  4. Heat skillet, add 3 eggs, scramble. Set aside.
  5. Use a food chopper to mince red, yellow, and orange pepper. (Or, just chop very fine)
  6. Wisk all sauce ingredients in medium bowl. When ingredients are well-mixed, add ½ the mixture to a deep skillet and let simmer for 1 minute. Add chicken, shrimp, pasta, eggs, chopped peppers and the rest of the sauce mixture. Vigorously mix.
  7. Top with cilantro, chopped green onion, and crushed peanuts.
  8. Serve hot.
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Processed with VSCO with a6 preset
Processed with VSCO with a6 preset
Processed with VSCO with a6 preset
Processed with VSCO with a6 preset
Processed with VSCO with a6 preset
Processed with VSCO with a6 preset
Processed with VSCO with a6 preset
Processed with VSCO with a6 preset
Processed with VSCO with a6 preset

Why this works:  While there isn’t a huge difference between the calories, fat, and carbs, there is a significant difference in the amount of sodium which causes bloating and the feeling of over-indulgence.

Brown Rice Noodles:

  • Calories 200
  • Total Fat 1.5g-2%
  • Sodium 0mg-0%
  • Carbohydrates 43g-14%
  • Protein 4g

Regular Pad Thai Noodles:

  • Calories 240
  • Total Fat 2g
  • Sodium 740mg
  • Carbohydrates 48 g
  • Protein 5g

The recipe has a fair amount of protein with the chicken, eggs and shrimp and gives you the availability to sneak in quite a few vegetables. I chose to add 3 colored peppers, It would have been fine to add more.

Thanks Adri for the meal inspiration! It was the perfect alternative to one of my favorite dishes!!





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