Pad Thai

Pad Thai

Pad Thai



8 oz chicken breast
4 oz pad thai/rice noodles
1 large shallot 
2-4 chopped garlic cloves 
2 eggs 
1 tsp chopped ginger 
2 tbsp coconut oil
1 lime
fresh sprouts 
green onion
dried chilli flakes
salt + pepper to taste 

3 tbsp soy sauce
3 tbsp sweet heat honey 
3 tbsp rice wine vinegar


Cover noodles with boiling water for 8 minutes until tender. Add a large pinch of salt to 2 eggs and whisk. Whisk soy sauce, rice vinegar and sweet heat honey together and set aside. Chop shallot, ginger and garlic and set aside. Slice chicken into thin strips and season with salt and pepper. Brush with sweet heat honey and sear in oil until cooked through. Turn off heat and wipe out the pan. Heat 2 tbsp of coconut oil and cook garlic, ginger and shallots until golden. Move mixture to the side of the pan and add eggs, scrambling them. Add the noodles and toss, frying for 4 min. Add the sauce and cook another minute. If the noodles are not soft, add more water and cook another minute.

 We plated + garnished with fresh sprouts, chilli pepper flakes from our garden and some lime juice!

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Sweet heat honey is a combination of our natural honey, infused with organic thai chilli pepper - now grown in our own farm garden since 2019!

1 comment

  • Sharon

    My son, Cory, made the pad Thai for dinner tonight. It was delicious!

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