Chicken & Hemp Pad Thai Recipe

Pad Thai lovers will love this chicken and hemp Pad Thai recipe that gets rave reviews for all its flavors. It features Tyson® Fully Cooked, Low Sodium Chicken Crumbles, a delicious blend of fresh herbs and veggies and a hemp heart/peanut mix. It finishes with a sweet and savory Pad Thai sauce that adds more Asian, peanut-y character.

Alternative Product:
Tyson® Fully Cooked All Natural*, Low Sodium ½ Diced Mostly Dark 80/20 Dark/White Meat




Serving Amount – 1 wrap

¼ cup

Unsalted Peanuts, chopped

¼ cup

Hemp Hearts

2 Tbsp.

Avocado Oil

1 Tbsp.

Ginger, fresh minced

1 Tbsp.

Garlic, fresh minced

1 oz.

Green Onion, chopped

6 oz.

Tyson® Fully Cooked, Low Sodium Chicken Crumbles

2.5 oz.

Brussels Sprouts, shaved, 1 cup

2.5 oz.

Bean Sprouts

1 large

Egg, whisked

6 oz.

Pad Thai Sauce

1 Tbsp.

Toasted Hemp Heart and Peanut Mix

12 oz.

Hemp Noodles or Rice Noodles, cooked

Pad Thai Sauce Recipe

2 Tbsp.

Fish Sauce or Vegan Fish Sauce

2 Tbsp.

Soy Sauce (Tamari can be used as a vegan and gluten-free option)

1 Tbsp. (15g)

Tamarind Puree

1 cup

Coconut Milk

½ oz.

Garlic, fresh minced

1 oz.

Ginger, fresh minced

2 Tbsp. (33g)

Creamy Peanut Butter or Sun Butter (a non-peanut option)

¼ tsp.

Brown Sugar

1 tsp.

Black Pepper, ground


Step 1 – Place frozen flat packs of chicken crumbles on sheet pans to thaw overnight in refrigerator.

Step 2 – Combine the hemp hearts and chopped peanuts on a sheet pan and toast for 6 minutes in a 375°F oven. Stir after 3 minutes, then continue to toast another 3 minutes. Remove from the oven, set aside to cool. Extra can be stored in an airtight container for up to 14 days.

Step 3 - Heat 2 Tbsp. avocado oil in a large wok (or non-stick pan) over high heat.

Step 4 - Add avocado oil, ginger, garlic, and green onion. Cook for 10 seconds until fragrant.

Step 5 - Add chicken and sauté for 1 minute.

Step 6 - Add Brussels sprouts and half of the bean sprouts, and sauté for 1 minute.

Step 7 - Push all the ingredients to one side of the pan and pour the egg on the other side. Scramble using a wooden spoon.

Step 8 - Add the Pad Thai sauce and 1 Tbsp. of toasted hemp heart and peanut mix. Bring to a boil.

Step 9 - Add the noodles and toss all the ingredients together thoroughly.

Step 10 - Divide onto three plates, garnish with remaining bean sprouts and 1 tsp. of toasted hemp heart and peanut mix on each portion. Serve hot.


Step 1 - Combine all the ingredients in a blender and blend for 2 minutes.

NOTE: Check the tamarind paste for pits before adding to the blender.

Step 2 - Store refrigerated in an airtight container for up to 5 days.

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