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
2tspsweet chili sauce
1/2tspcrushed red pepper flakesadd more if you like heat
Juice from 1 lime
1pkg10-12 oz Thai Rice Noodles
1lb.chicken breaststhinly sliced into strips or chunks
1red bell pepperjulienned
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.
* If you’re making this gluten free, be sure your soy sauce is gluten free.