Pad Thai with Chicken, gluten free

Pad Thai with Chicken

Fast and fresh Chicken Pad Thai

This Thai restaurant favorite is easier than you think and oh-so-much-better at home. Tender chicken and gluten free rice noodles make for an incredibly fast and fresh meal…the secret is in the sauce.

Serves: 4 to 6
Prep Time: 12 minutes (plus soaking time for noodles)
Total Time: 45 minutes

For the Sauce

1/3 cup fish sauce
1/2 cup tamarind juice concentrate
1/2 cup palm sugar, chopped if not in crystal form
4-5 garlic cloves, peeled, smashed and finely chopped
1/2 to 2 Thai red peppers, finely chopped with seeds

For the Pad Thai Noodles

5 Tbsp. cooking oil, divided (coconut oil or avocado oil work well)
1 package rice stick noodles (14 ounce package size is common)
1 pound boneless skinless chicken breasts, halved lengthwise, cut into thin slices
1 medium red onion, peeled, halved, and cut into thin strips
4-5 cloves garlic, peeled, smashed and finely chopped
1 egg
2 carrots, peeled and julienned into 3 -4 in pieces, a few reserved for serving
1 cup (generous handful) mung bean sprouts, a few reserved for serving
1 bunch green onions, cut on the diagonal, about 1/2 pieces, a few reserved for serving
1/2 cup roasted unsalted peanuts, coarsely chopped, for serving
fresh cilantro leaves, for serving
lime wedges, for serving

1. Make Sauce: In a small saucepan set over medium-high heat, add fish sauce, tamarind juice concentrate, palm sugar, garlic cloves and pepper and stir well to combine. Cook until bubbly and slightly thickened, about 5 minutes. Remove from heat and set aside.

2. Prepare Noodles: Transfer rice noodles to a large bowl and cover with hot water. Soak 10-15 minutes, checking often, until just a bit more firm than al dente. Soaking time will vary based on the water temperature. (They will continue to cook when added to wok so don’t over-soften them.) When soft and pliable, drain in a colander and run under cold water to cool. Cut cooked noodles with kitchen shears a few times to shorten and make cooking and eating them easier. Set aside.

3. Cook Protein: Heat wok or large, deep skillet over high heat. Add 3 tablespoons coconut oil. Swirl wok a few times to coat with oil then add chicken. Cook chicken on all sides, stirring often, until just cooked through, about 6-8 minutes total. Transfer cooked chicken to a bowl and cover with foil to keep warm. Pour off any excess liquid from wok and return wok to high heat.

4. Cook Noodles: Add remaining oil to wok and heat just until smoking. Add onion and garlic and cook until fragrant, about 1 minute, stirring constantly to avoid burning the garlic. Return the cooked noodles and sauce to wok, stirring to coat noodles. Cook for about 1 minute or so.

5. Add Chicken to Wok: Add cooked chicken to wok and continue cooking and stirring constantly, about 3 more minutes.

6: Add Egg and Toss: Make a well in the middle of the wok by moving noodles to the sides of pan and break egg in the well. Scramble about 30 seconds with the tip of the spatula or spoon you are using. Fold noodles into the egg, tossing to coat.

7. Finish & Serve: Add carrots, bean sprouts and green onions and toss to combine. Cook about one more minute, adding more sauce if needed. To serve, transfer to a large platter and top with reserved carrots, sprouts, cilantro and peanuts. Garnish with lime wedges.  Enjoy!

Print Friendly, PDF & Email

Leave a Reply