Monthly Archives: May 2015

Pad Thai with Chicken

Makes 6 servings

Per serving:
1 Leaner protein serving
3 vegetables
3 condiments
2/3 optional snack

  • 1 pound daikon radish, peeled
  • 1 pound zucchini
  • ½ pound (8 ounces) bean sprouts
  • 6 green onions, finely sliced (white and green parts)
  • 36 ounces cooked chicken breast
  • 1 small handful cilantro leaves, chopped
  • 2 tablespoons sesame seeds, preferably black, plus extra for serving
  • 6 small wedges of lime, for serving

Peanut sauce

  • ½ cup PB2 (made by Bell Plantation)
  • ¼ cup lime juice
  • 2 tablespoons low sodium tamari or other soy sauce
  • 1 packet Stevia or Splenda
  • 2 teaspoons grated fresh ginger
  • 1 pinch red pepper flakes
  • About 3 tablespoons water, to thin (if needed)


Using a spiralizer or a peeler, shred the radish and zucchini into “noodles”. Toss together the radish, zucchini, sliced green onion and bean sprouts and set aside in a large bowl.

Next mix all the peanut sauce ingredients until smooth and creamy. Toss the sauce with the “noodles” and top with warm cooked chicken, chopped cilantro, sesame seeds and a wedge of lime.