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
6Tbspsoy sauce*
6Tbspbrown sugar
3Tbsprice vinegar
2tspsriracha sauce
2tspsweet chili sauce
1/2tspgarlic salt
1/2tspcrushed red pepper flakesadd more if you like heat
Juice from 1 lime
Entree Ingredients
1pkg10-12 oz Thai Rice Noodles
1lb.chicken breaststhinly sliced into strips or chunks
2Tbspolive oildivided
3eggsbeaten
1cupbean sprouts
1red bell pepperjulienned
1cupcarrotsjulienned
2green onionsdiced
3clovesgarlic
1/4bunch cilantrochopped
1/4cuppeanutscrushed
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.