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Clean Veggie Pad Thai

Better than take out pad thai low carb

This low carb and grain free recipe is better than take out pad thai. Fresh cucumber noodles and bean sprouts blend with traditional Thai spices and chicken
Course Main Course
Cuisine dairy free, gluten free, healthy, low carb, soy free, thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4



  • 4 tbsp lemon juice juice of one very juicy lemon
  • 2 tbsp fish sauce (use coconut aminos and extra salt or soy sauce for vegan option)
  • 1/4 tsp chili flake (optional- this is technically a night shade so remove if you are 100% nightshade free)
  • 1 tsp salt
  • 3 tbsp olive oil
  • 2 eggs
  • 2 cups julienned carrots and broccoli half of a fresh pack of broccoli slaw
  • 4 cups mung bean sprouts
  • 3 cucumbers, spiralized
  • 1/2 peanuts lightly toasted and salted
  • 2 garlic cloves, diced
  • 2 tbsp cilantro coarsely chopped plus extra for garnish
  • 5 green onions, diced
  • 2 Chicken breasts, thinly sliced/cubed (replace with tofu for vegan option)



  • heat oil in saute pan on the stove top
  • salt and pepper chicken, add to pan and stir occasionally until just under golden brown, about 5-7 minutes. Set on paper towel to dry and set aside.
  • Add carrots and broccoli to the same pan with the existing oil. Stir fry ~2 minutes, stirring occasionally.
  • Add the onion, reserving some of the diced green tips for garnish. Add garlic, bean sprouts, and cilantro. Stir fry ~2 minutes, stirring occasionally.
  • Push the mixture to the side and add eggs. Scramble until firm and then mix with the other vegetables
  • Add sauce (lemon, fish sauce, chili flake and salt), chicken and cucumber noodles. Mix well and cook 5 minutes for flavors to meld and everything to warm.
  • Plate. Garnish with cilantro, green onions, and toasted peanuts.
  • Serve and Enjoy!


Tools: requires a spiralizer for the cucumbers