The Millennial Chef

Pad Thai Stir Fry



1/4 cup of fish sauce

4 tablespoons of low sodium soy sauce

2 tablespoons of honey

Juice and zest of 2 limes (about 3-4 tablespoons of fresh lime juice)

1 tablespoon of sweet Thai chili sauce

1 teaspoon of paprika

1 teaspoon of sriracha (more if you like it spicy)

Pad Thai-

1 small rotisserie chicken, white meat removed and then cubed

Vegetable oil

4 cloves of garlic, sliced

1 lb of sliced shiitake mushrooms

1 cup of canned string beans

6-8 shrimp, peeled and deveined

2 eggs

1-2 10oz packages of frozen cauliflower rice (start with 1 package, and if you want more "rice" add the second)

1 cup of canned or fresh bean sprouts

1 cup of water chestnuts

1 cup of slivered almonds

2 limes, to serve with the Pad Thai

Serving Size - 3-4


  1. Start by making your sauce. Add all of the ingredients to a bowl and whisk. Taste, adjust accordingly and set aside.
  2. Then, remove the meat from your rotisserie chicken, cube it and set aside. After you've prepped the chicken, take out a large pan with high sides and add 1-2 tablespoons of vegetable oil, and bring the heat up to high. Your pan should be at a high heat this entire time. Add the garlic and mushrooms and cook for about 2-3 minutes, moving constantly so the garlic doesn't burn. Then, add the beans and cook for another minute or so, and then move this mixture over to the side of the pan, add a little more oil and then cook your shrimp for 2 minutes. After this shrimp is cooked, move this mixture over, and crack two eggs in the pan. Scramble them and then mix everything together. Next, add the cauliflower rice, bean sprouts, and water chestnut and mix to combine.
  3. Now it's time to add the sauce. Pour the sauce over all of the ingredients and mix. Taste for seasonings and if you think it needs more sauce add in more fish sauce/soy sauce/and lime juice.
  4. Add the slivered almonds, plus lime zest, and serve with lime wedges. Now, enjoy!

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