top of page

Pad Thai

Pasta has always been my go-to favourite batch cook meal for a few reasons:


1) So easy to make 

2) I love one pot recipes - makes it so nice for portioning!

3) SO flexible with the ingredients - from tomato sauce to alfredo sauce, penne noodles to spaghetti noodles, broccoli to tomatoes, a meat sauce to a vegetarian sauce... the list goes on! 

This time I thought I'd try making pad thai! Oh man, did it ever turn out exactly how I wanted it: lots of veggies and lots of peanut flavour!!!! 

Makes 7 servings


  • 3 large chicken breasts, chopped to bite sized pieces

  • ~2/3 box of whole grain pasta (~200g or 7oz)

    • This amount is so flexible, can also just be any amount you would like

  • 3 tbsp. olive oil

  • 1 medium onion, diced

  • 2 broccoli crowns, cut how you like

  • 1 large carrot (~7inches), either grated or sliced

  • 3 cups (or 3 handfuls) bean sprouts

Sauce Ingredients:

  • ½ cup natural peanut butter

  •  6 cloves garlic

  • ¼ cup honey

  • ¼ cup brown sugar

  • ¼ cup rice vinegar (or cider vinegar)

  • 1 tbsp. peanut oil (or sesame, or olive)

  • ¼ cup fish sauce (found in the Asian section of the grocery store)

  • ¼ cup soy sauce


  1. Preheat oven to 375F.

  2. Prepare the sauce by placing all the ingredients in a blender and blend until well mixed and the garlic is minced.

  3. Place chicken in a oven safe bowl.

  4. Pour sauce over the chicken and bake for ~35min.

  5. Cook pasta according to package instructions with 1tbsp of olive oil in the boiling water.

  6. While the chicken is cooking wash and fry the veggies in a large wok, or pan with 2 tbsp. olive oil until desired tenderness.

  7. Once the chicken is done, add it to the pan with all the sauce and stir until combined.

  8. Enjoy :)

Created by: Christine Gemmell

Prepared by: Christine Gemmell

bottom of page