Lander Chiropractic Weekly Recipe (12/18/2017): Veggie and Protein Pad Thai

//Lander Chiropractic Weekly Recipe (12/18/2017): Veggie and Protein Pad Thai

 Veggie and Protein Pad Thai

Note: For this recipe we used Gluten Free Brown Rice Pad Thai noodles, but you can use anything that you would like. Also we used pork chops for the protein but you can use protein you would like. (Chicken, Steak, Tofu, etc.). Also you can adjust the portion size based on how many you need to feed.


1 Box of Pad Thai Noodles

½ cup of diced celery

½ cup of diced carrots

½ cup of diced zucchini

½ cup of diced mushrooms

1 small can of water chestnuts

1 tbsp of olive oil (or any oil of choice)

1 tbsp of minced garlic

1 cup of coconut aminos (or soy sauce)

1 tsp of onion powder

1 tsp of black pepper

1 tsp of sea salt


Prep Time:    Cook Time:    Total Time:

10 Minutes    25 Minutes     35 Minutes



First cook whichever protein you will be using and cut into small pieces. Once cooked remove from heat and begin veggie mixture.

In a warm sauté pan add olive oil, celery, carrots, zucchini, mushrooms, water chestnuts and minced garlic. Sauté until cooked thoroughly.

While you are cooking the veggies in a pot boil water for noodles and cook noodles per the instructions on the package.

Once noodles are cooked add them and the protein into the sauté pan with the veggie mixture.

Next mix the coconut aminos, onion powder, black pepper, and sea salt together and pour over veggies/noodles/protein mixture and mix around until well combined.

This recipe is Gluten Free, Dairy Free, Nut Free, and Soy free (unless you use tofu as protein).


By | 2017-12-27T20:10:59+00:00 December 27th, 2017|Blog|1 Comment

One Comment

  1. Kelsey January 3, 2018 at 6:43 am - Reply

    Can’t wait to try this

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