Easy Gluten-Free Chicken Pad Thai
Skip the takeout and whip up authentic Thai flavors in 30 minutes flat! Tender chicken, rice noodles, and crisp veggies tossed in a tangy-sweet homemade sauce—fun to make, beginner-friendly, and 100% gluten-free
Prep time: 15 mins | Cook time: 15 mins | Servings: 4
Ingredients:
- 8 oz flat rice noodles (Pad Thai cut)
- 2 boneless, skinless chicken breast cutlets, sliced into thin bite-sized strips
- 2 tbsp avocado oil or neutral cooking oil, divided
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup fresh bean sprouts
- 3 green onions (scallions), sliced into 2-inch pieces
- 1/4 cup unsalted roasted peanuts, roughly chopped
- Lime wedges, for serving
Pad Thai Sauce:
- 3 tbsp fish sauce (certified gluten-free)
- 3 tbsp tamarind paste (or substitute equal parts fresh lime juice + brown sugar)
- 2.5 tbsp brown sugar or coconut sugar
- 1 tbsp gluten-free tamari or soy-sauce alternative
- 1 tsp sriracha or chili flakes (optional)
Instructions:
1. Soak Noodles: Prepare rice noodles according to package directions—usually soaking in boiling-hot water for 6–8 minutes until pliable yet slightly firm (al-dente). Drain and rinse with cold water; toss with a drop of oil to prevent sticking.
2. Whisk Sauce: In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, tamari, and sriracha until sugar dissolves. Set aside.
3. Cook Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add sliced chicken and stir-fry for 4–5 minutes until cooked through. Remove to a plate.
4. Scramble Eggs: Add remaining 1 tbsp oil to skillet. Add minced garlic and cook for 30 seconds. Push garlic to one side, pour beaten eggs into the empty side, and scramble quickly until set.
5. Bring It Together: Add soaked noodles, cooked chicken, and the sauce mixture to the pan. Toss constantly over medium-high heat for 2 minutes until noodles absorb the sauce. Toss in green onions and half the bean sprouts. Remove from heat, plate, and top with chopped peanuts, remaining sprouts, and fresh lime wedges.
