California Avocado Pad Thai With Chicken and Carrots

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Nutritional Highlights (per serving)

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23 g
Total Fat
40 g
Total Carbs
30 g
200 mg
 California Avocado Pad Thai With Chicken and Carrots

This all-in-one dish will satisfy your pad Thai noodle craving while delivering plenty of protein and fresh produce. Fresh California Avocados are in peak season March through September, making this the perfect light dinner to enjoy during warmer months or any time of the year. This protein-packed nutrition powerhouse recipe provides an excellent source of protein (30% DV), fiber (25% DV) and folate (25% DV), plus potassium (20% DV), yet with only 480 calories.

California Avocados also act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients like vitamins A, D, K and E—which is particularly helpful when you’re enjoying foods rich in these nutrients but are low in fat, like vegetables and almost all fruits.


Serves: 4
    For the sauce:
1/2    ripe, Fresh California Avocado, seeded, peeled and mashed
Tbsp.  fresh lime juice
Tbsp.  fish sauce, or use gluten free reduced-sodium soy sauce
    For the noodles:
oz.  Asian brown rice stir fry noodles
tsp.  high heat oil, like peanut, canola, or avocado oil
lb.  chicken thighs, boneless, skinless, cut into 1/2-inch wide strips
  scallions, white and green parts divided, sliced
  cloves garlic, minced
1 1/2  cups  spiralized or shredded carrots, (buy ready-made to save time)
1/8  tsp.  salt, or to taste
  large eggs
  ripe, Fresh California Avocado, seeded, peeled and diced
    For serving:
1/3  cup  roasted unsalted peanuts or cashews, crushed*
  lime, cut into four wedges
    Bean sprouts, fish sauce, Sriracha hot sauce (optional)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



  1. To make the sauce: Mash the avocado in a bowl with a fork until nearly smooth. Stir in the lime juice and fish sauce.
  2. To make the noodles: Cook the noodles according to package directions for stir-frying, which typically involves pouring hot water over the noodles and allowing them to sit for 5-10 minutes, just until tender, not too soft. Drain.
  3. Heat a wok or soup pot on medium-high and add the oil. Add the chicken in a single layer and sprinkle the white parts of the scallions and garlic on top. Brown the chicken on one side, about 3 minutes, then stir. Push the chicken to the side of the pan and add the carrots. Cook until tender, about 3 minutes. Sprinkle in a pinch of salt. Push the carrots to the side. Crack in the eggs and whisk them, breaking them up into pieces once cooked.
  4. Add the cooked noodles and combine. Turn off the heat and stir in the avocado sauce and green parts of scallions, adding a splash of water to the pan if it seems too dry.
  5. To serve: If all 4 servings of the dish will be enjoyed at once, stir in all the diced avocado. Otherwise, portion the noodles in bowls and top each with 1/4 diced avocado.
  6. Sprinkle each serving with a rounded tablespoon of peanuts or cashews (or sesame seeds) and serve with lime wedges.
  7. Add optional bean sprouts, fish sauce, and hot sauce.

Serving Suggestion: Serve with sliced orange or mango.

Beverage Pairing: Kombucha, sparkling lime water or Sauvignon Blanc wine.

*If allergic to nuts, consider toasted sesame seeds.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 480
Total Fat 23 g
Trans Fat 0 g
Saturated Fat 4 g
Monounsaturated Fat 12 g
Polyunsaturated Fat 4.5 g
Total Carbs 40 g
Dietary Fiber 7 g
Total Sugar 4 g
Protein 30 g
Cholesterol 200 mg
Sodium 610 mg
Potassium 873 mg

Vitamin A 404 mcg; Vitamin C 19 mg; Calcium 76 mg; Iron 3 mg; Vitamin D 1 mcg; Folate 95 mcg; Omega 3 Fatty Acid 0.37 g.

% Daily Value*: Vitamin A 45%; Vitamin C 20%; Calcium 6%; Iron 15 %; Vitamin D 6%.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Michelle Dudash, RDN

Award-winning registered dietitian nutritionist, Cordon Bleu-certified chef and best-selling author Michelle Dudash has created the award-winning recipes for busy moms struggling to feed their families nourishing meals while the clock is ticking. As an on-the-go working mom herself, Michelle understood early on that it is possible to cook like a chef while eating like a nutritionist, which is where the idea materialized for her first book, Clean Eating for Busy Families (Fair Winds Press). In January 2016, Michelle launched her online program Clean Eating Cooking School: Monthly Meal Plans Made Simple.

Michelle is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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