Easy Gluten Free Pad Thai
If you’re craving takeout-style Pad Thai, but want something less heavy (and 100% gluten free), this easy Gluten Free Pad Thai is for you.
Servings: 4 servings
Ingredients
For Pad Thai:
- 2 tablespoons fish sauce
- 1 tablespoon tamari gluten free soy sauce
- ¼ cup organic brown sugar
- 2 tablespoons rice vinegar
- dash of chili powder
- 1 tablespoon sriracha optional for extra heat
For Gluten Free Pad Thai Sauce:
- 7 ounces stir-fry rice noodles
- 3 tablespoons olive oil divided
- 8 ounces of chicken breasts sliced horizontally to make thin cutlets, then cut into small pieces *you can also sub shrimp or tofu if desired
- 3 eggs
- 3 garlic cloves minced
- 1 cup fresh bean sprouts
- 4 green onions green part only sliced and chopped, divided
- 1/3 cup peanuts chopped
- 2 limes sliced in wedges for garnishing
- ½ cup fresh cilantro chop and mix in or use leaves for garnish
Instructions
- Combine sauce ingredients. Set aside until ready to use.
- Cook noodles per package directions.
- Heat 2 tablespoons olive oil in a large frying pan or wok. Fry chicken until cooked through (internal temp of 165). Remove from pan. Add ½ tablespoon of olive oil and allow it to heat up for just a minute. Beat eggs. Scramble them in the oil, breaking into pieces as they cook. Remove from pan. Add remaining ½ tablespoon of olive oil and garlic. Sautee until fragrant, about 2 mins.
- Add into the pan: cooked chicken, cooked noodles, sauce, bean sprouts, and half of the green onions. Toss to combine.
- Serve topped with remaining green onions, cilantro, peanuts, and limes. Enjoy!
Notes
*Authentic Pad Thai uses less garlic and then garlic chives instead of green onions as well as tamarind paste instead of rice vinegar, but my preference is to use ingredients found readily available at any local grocery store.