On my recent trip to Thailand, chicken pad thai was hands down the most popular order between my partner and I. This dish is traditionally cooked with large amounts of palm sugar and rice noodles hence why it’s a ‘sometimes food’. This motivated me to perform a recipe make-over and supplement a few ingredients to reduce the sugar and carbohydrate content. This modified pad thai is a great alternative for people with diabetes or just wanting to be more health conscious.

Serves: 4


  • 2tbs coconut oil
  • 1 brown onion
  • 1tsp crushed garlic and ginger
  • 1.5 tsp tamarind paste
  • 500g chicken breast (interchangeable with prawns or tofu)
  • 1/2tsp lemon grass powder
  • 1tsp fish sauce
  • 2tsp lime juice
  • 2eggs
  • 2 zucchinis
  • 1/4cup crushed peanuts
  • 200g bean sprouts


  1. Add coconut oil to hot pan on high heat.
  2. Add diced brown onion with crushed garlic, ginger and tamarind paste and mix through.
  3. Add chicken breast diced or strips.
  4. Add lemon grass powder, fish sauce, lime juice and cook chicken until light brown.
  5. Crack eggs over the top and stir through.
  6. Promptly add spiralled zucchini and crushed peanuts and toss until wilted.
  7. Take pan off the heat, add bean sprouts and mix through.
  8. Serve with lemon wedges and enjoy!

Post written by Chris Nayna, Train Station Fitness  (RN, PGC Critical Care Cardiology, PT – Cert III/IV Fitness)

For more about Chris, check out his website at www.trainstationfitness.com.au

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