Easy Gluten-Free Chicken Pad Thai

Pad Thai is kind of like the beginner’s dish when it comes to Thai food. And this homemade gluten-free chicken Pad Thai is easy and delicious!

Gluten-Free Chicken Pad Thai

Thai food is delicious. Seriously. If you’re not familiar, you need to try it. Sure, some dishes may have hard-to-pronounce names, but the flavors are incredible! Unfortunately, it can sometimes be difficult to find a good Thai restaurant, depending on where you live. So why not make the food yourself?

Thai dishes are well known for complexity and depth of flavor, so it may seem at first glance that it would be difficult or expensive to make Thai food. To be fair, Thai food does take a fair amount of preparation, but it’s not difficult and it’s generally with ingredients you’re familiar with.

Pad Thai is kind of like the beginner’s dish when it comes to Thai food. And this homemade gluten-free chicken Pad Thai is easy and delicious! Perhaps the only thing you may not be super familiar with in this dish are the rice noodles, but they cook very similarly to traditional pasta and can be found at most grocery stores.

INGREDIENTS
Sauce Ingredients
6 Tbsp soy sauce*
6 Tbsp brown sugar
3 Tbsp rice vinegar
2 tsp sriracha sauce
2 tsp sweet chili sauce
1/2 tsp garlic salt
1/2 tsp crushed red pepper flakes (add more if you like heat)
Juice from 1 lime

Entree Ingredients
1 pkg (10-12 oz) Thai Rice Noodles
1 lb. chicken breasts, thinly sliced into strips or chunks
2 Tbsp olive oil, divided
3 eggs, beaten
1 cup bean sprouts
1 red bell pepper, julienned
1 cup carrots, julienned
2 green onions, diced
3 cloves garlic
1/4 bunch cilantro, chopped
1/4 cup peanuts, crushed

* If you’re making this gluten free, be sure your soy sauce is gluten free.

DIRECTIONS
1. Cook rice noodles according to package instructions (very similar to traditional pasta, though usually not as long). Drain and set aside.
2. While the rice noodles are cooking, combine the sauce ingredients in a mixing bowl and mix well until combined. Set aside.
3. In a large pan or wok, heat a tablespoon of olive oil and cook the chicken through at medium-high heat. Remove the chicken from the pan and set aside.
4. Add the beaten eggs to the same pan used for the chicken, and scramble the eggs. Remove from the pan.
5. Add another tablespoon of olive oil and saute the red bell pepper for 2-3 minutes, then add the carrots, bean sprouts, garlic, and green onion. Continue to saute for another couple minutes. (Don’t overcook to avoid the veggies becoming too mushy.)
6. Add the noodles, chicken and eggs back to the pan. Pour in the sauce and stir until combined. Heat through for a couple minutes.
7. Remove from the heat and top with chopped cilantro and crushed peanuts.

In a lot of ways, this dish is similar to many Italian dishes. But the flavor profile is amazing! The rice noodles have an incredible texture and flavor when complemented with the veggies. And the best part? Even picky kids will eat it. My picky eaters loved it!

So next time you’re in the mood for something different, or craving some Thai food, but don’t want to drive forever to get it, give this chicken Pad Thai a try.

Print Recipe

Easy Gluten-Free Chicken Pad Thai

Pad Thai is kind of like the beginner's dish when it comes to Thai food. And this homemade gluten-free chicken Pad Thai is easy and delicious!

Course: Main Course

Keyword: Dinner, Food, Gluten Free, Recipe

Ingredients

• Sauce Ingredients
• 6 Tbsp soy sauce*
• 6 Tbsp brown sugar
• 3 Tbsp rice vinegar
• 2 tsp sriracha sauce
• 2 tsp sweet chili sauce
• 1/2 tsp garlic salt
• 1/2 tsp crushed red pepper flakes add more if you like heat
• Juice from 1 lime
• Entree Ingredients
• 1 pkg 10-12 oz Thai Rice Noodles
• 1 lb. chicken breasts thinly sliced into strips or chunks
• 2 Tbsp olive oil divided
• 3 eggs beaten
• 1 cup bean sprouts
• 1 red bell pepper julienned
• 1 cup carrots julienned
• 2 green onions diced
• 3 cloves garlic
• 1/4 bunch cilantro chopped
• 1/4 cup peanuts crushed

Instructions

• Cook rice noodles according to package instructions (very similar to traditional pasta, though usually not as long). Drain and set aside.
• While the rice noodles are cooking, combine the sauce ingredients in a mixing bowl and mix well until combined. Set aside.
• In a large pan or wok, heat a tablespoon of olive oil and cook the chicken through at medium-high heat. Remove the chicken from the pan and set aside.
• Add the beaten eggs to the same pan used for the chicken, and scramble the eggs. Remove from the pan.
• Add another tablespoon of olive oil and saute the red bell pepper for 2-3 minutes, then add the carrots, bean sprouts, garlic, and green onion. Continue to saute for another couple minutes. (Don’t overcook to avoid the veggies becoming too mushy.)
• Add the noodles, chicken and eggs back to the pan. Pour in the sauce and stir until combined. Heat through for a couple minutes.
• Remove from the heat and top with chopped cilantro and crushed peanuts.

Notes

* If you’re making this gluten free, be sure your soy sauce is gluten free.