Shopping Cart

Your cart is empty

Continue Shopping

Meal Recipes

Chicken Carrot Pad Thai

Cooking Time: 30 minutes

Dinner just got a whole lot more interesting, the touch of turmeric and spices of the soup will elevate any Pad Thai to a new level 🍜


1 cup red pepper

1 cup yellow pepper

3 carrots 

A bunch of coriander 

1 chicken breast 

2 noodle packages

½ cup of I Eat My Greens “Carrot & Sweet Potato with Turmeric Soup" 

2 tablespoons of avocado oil

2 tablespoons of sesame oil

1 tablespoon of Sriracha sauce 

Salt and pepper



1. Cook noodles according to package instructions, just until tender. Rinse under cold water.

2. Heat 1 tablespoon of avocado oil and 1 of sesame oil in a large saucepan or wok over medium-high heat.

3. Chop the veggies in julienne cut (or wedges), add them to the wok and let them cook for 4 minutes, afterwards cut chicken into cubes and let it cook thoroughly. 

4. Add noodles and a tablespoon of avocado oil, sesame seed, sriracha sauce and finally the Carrot & Sweet Potato with Turmeric soup. 

5. Serve in a bowl, top it off with some coriander and enjoy!! 👨🍳️

Bright, tasty soup ready in seconds ⏱

We believe in the goodness of real food. Food made from good, honest ingredients just tastes better.

Chicken Carrot Pad Thai