Chicken Pad Thai with Mung Bean Noodles

These noodles are honestly my favorite new food! With 11g of fiber, 25g protein and a delicate texture that doesn't get mushy like so many other gluten-free pastas out there, this mung bean fettuccine pasta is AMAZING! Try this twist on a traditional pad thai that incorporates macadamia nuts.


  • 4 ounces Explore Asia Organic Mung Bean Fettucine
  • 2 tablespoons coconut oil or ghee
  • 1 egg, lightly beaten
  • 4 ounces boneless skinless pastured chicken breasts, cut into thin strips
  • 6 tablespoons of homemade pad thai sauce
  • 2 green onions, thinly sliced
  • 1/2 cup bean sprouts
  • 1/4 cup coarsely chopped raw macadamia
  • Fresh cilantro sprigs and lime wedges

Homemade Pad Thai sauce:

  • 1 to 1.5 Tbsp. tamarind paste , to taste
  • 1/4 cup chicken stock
  • 3 Tbsp. fish sauce
  • 1 Tbsp. GF soy sauce
  • 1/2 to 1 tsp. chili sauce, OR 1/3 to 3/4 tsp. cayenne pepper, to taste
  • 1/8 tsp. ground white pepper
  • 3-4 Tbsp. palm sugar OR brown sugar


  1. BRING 4 cups water to boil in medium saucepan. Lower heat. Add mung bean noodles, stir and cook 8 minutes. Rinse under cold water; drain well. Set aside.
  2. HEAT 1 tablespoon of the coconut oil or ghee in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked through. Add noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.
  3. STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with raw macadamia nuts. Serve with cilantro sprigs and lime wedges. Serves 2.
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