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Chicken Pad Thai

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 2


  • 2 packets Shirataki noodles; 1 large onion, diced; 1 head broccoli, chopped into small spears
  • 4 cups bean sprouts; ¼ cup water; 3 cloves garlic; 2 Tbsp. lime juice; ½ teaspoon Himalayan sea salt
  • 1/8 teaspoon stevia
  • 1 tablespoon red wine vinegar
  • 1 tablespoon arrowroot powder, or cornstarch; 1 tablespoon water; ¼ cup scallion, thinly sliced
  • 1 tablespoon cilantro, finely chopped; 1 egg + 2 egg whites, lightly beaten; 1/2 lb. ground chicken
  • 1/3 cup unsalted dry roasted or raw peanuts; 1 tablespoon grapeseed oil; Hot sauce to taste


  1. Sautée ground chicken in a skillet, then mix in eggs.
  2. Rinse noodles according to instructions on the package, then drain and set aside.
  3. In a large skillet add a tablespoon of grapeseed oil and use paper towel to lightly coat the pan, then add onion.
  4. Sautée onions for 10-15 minutes, over medium-low heat until lightly browned
  5. Add broccoli and ¼ cup water.
  6. Cover pan and sauté 5 minutes or so until broccoli turns bright green and begins to soften.
  7. Stir in garlic and salt.
  8. Then stir in stevia or Splenda and vinegar.
  9. In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps.
  10. Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan.
  11. Place noodles on individual plates, then top with broccoli mixture.
  12. Garnish with scallions, cilantro.

Note: Can be made vegetarian by using tofu. You may remove peanuts and have in Cruise and Consolidation.

Nutritionist Tip: Choose organic chicken and grass-fed, pastured raised cuts of beef when possible to avoid ingesting hormones and antibiotics that can slow weight loss.