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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.