Gluten-Free Chicken Pad Thai
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
474 kcal
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Course
Lunch
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Cuisine
Asian, International
Gluten-Free Chicken Pad Thai
Description
The recipe starts with cooking brown rice noodles until tender but not sticky, followed by preparing a vibrant sauce combining tamari, fish sauce, rice vinegar, honey, lime juice, and zest. Chicken is stir-fried first, then removed, and vegetables are cooked in the same pan. Minced garlic and grated carrots are added last among the vegetables to release their flavors without overcooking. Scrambled eggs are cooked in the pan and combined with the chicken and vegetables. Finally, the cooked noodles, bean sprouts, green onions, cilantro, and the flavorful sauce are gently tossed together to ensure the noodles absorb the sauce.
The resulting Pad Thai has tender yet firm noodles with a slight chew, complemented by the soft scrambled eggs and crisp vegetables. The sauce delivers a balance of salty, sour, and slight sweetness, harmonizing the ingredients. The chopped peanuts provide crunch, while the fresh herbs add brightness to the dish. It can be served with lime wedges for additional acidity.
Tips include options to substitute proteins like shrimp or tofu, and alternatives for tamari and vinegar. The recipe notes advise against freezing to preserve noodle texture and recommend refrigerated storage up to five days. It suggests serving the dish alongside traditional Thai salads or green beans for a complete meal experience.
Ingredients
Pad Thai:
- 6 ounces brown rice noodles
- 1 - 2 tablespoon olive oil or avocado oil
- 2 medium chicken breast cut skinless and boneless
- 1 large red bell pepper thinly sliced
- 1 cup carrot freshly grated
- 3 large garlic minced, cloves
- 3 - 4 large egg
- 1 cup bean sprouts fresh
- 3 green onion finely chopped, aka scallions
- ⅓ cup cilantro chopped, fresh
- ¼ cup peanuts chopped
- lime for serving
For the Sauce:
- ¼ cup tamari (gluten-free soy sauce)
- 2 tablespoon fish sauce
- 2 tablespoon rice vinegar
- 1 - 2 tablespoon honey optional for sweetness
- 1 - 2 large lime juiced
- ½ teaspoon lime zest
Instructions
- Bring a large pot of water to a boil and cook the brown rice noodles according to the package directions. Then drain and quickly rinse under cold water so the noodles do not stick together.
- In a small bowl, whisk together all the sauce ingredients and set it to the side.
- Heat a large saute pan with the olive oil to medium-high. Then add in the chicken and cook for 3 - 4 minutes. Then transfer to a plate when done, but leave the oil in the pan.
- Add the bell peppers and cook for 3 - 5 minutes until softened. In the last minute, add the minced garlic, grated carrots, and chicken back to the pan.
- Push the bell peppers to the side and crack the eggs into the pan. Use your spatula to scramble the eggs. Break up the scrambled eggs into smaller pieces as they cook. Then mix in the peppers, carrots, and chicken.
- Add in the cooked noodles, bean sprouts, green onion, fresh cilantro, and sauce. Gently toss to combine so that the noodle absorb the sauce and everything is warm.
- Serve immediately and garnish with extra crushed peanuts, cilantro, and lime wedges. Enjoy!
Notes
- Brown rice noodles can be replaced with regular rice noodles or fettuccine pasta if unavailable.
- Use tamari for gluten-free soy sauce; coconut aminos may be used for a sweeter flavor profile.
- Chicken breasts can be swapped with chicken thighs, shrimp, tofu, or leftover cooked chicken.
- For a beef version, use skirt steak cut thinly and sear briefly to avoid toughness.
- Store leftovers in airtight containers in the refrigerator for up to five days; reheating is best done in the microwave.
- Freezing the dish is not recommended due to changes in noodle texture.
- Omit peanuts for a nut-free option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 38g | 76% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 212mg | 71% |
| Sodium | 988mg | 41% |
| Potassium | 880mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 7061IU | 141% |
| Vitamin C | 67mg | 74% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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