Ingredients
Noodles
- 14 oz pad Thai rice noodles
Protein and Vegetables
- 1 tablespoon neutral oil (such as canola or vegetable oil)
- 1 pound boneless, skinless chicken breast or thighs, cut into 1 to 2-inch pieces
- 1 red bell pepper, sliced thinly
- 2 medium carrots, peeled and sliced thinly
- 1 bunch green onions, thinly sliced, white and green parts separated
- 2 large eggs, lightly whisked
- 2 cups bean sprouts
- ½ cup cilantro, chopped
- ¼ cup chopped salted peanuts
- Lime wedges for serving
Sauce
- 2 garlic cloves, minced or grated
- ¼ cup gluten-free soy sauce or tamari
- 2 tablespoons fish sauce
- 1 lime, juiced
- 2 tablespoons coconut sugar or honey
- 1 tablespoon sriracha, to taste
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
Instructions
- Cook the noodles: Prepare the pad Thai rice noodles according to the package instructions. Once cooked, drain them well, return to the pot, and keep covered to maintain warmth and prevent sticking.
- Cook the chicken: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the chicken pieces and stir frequently, cooking until they are browned on all sides and almost fully cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside on a plate.
- Sauté the vegetables: In the same skillet, add the sliced red bell pepper, carrots, and the white and light green parts of the green onions. Cook them for around 3 minutes until they begin to soften but retain slight crunchiness.
- Prepare the sauce: While the vegetables cook, whisk together minced garlic, gluten-free soy sauce or tamari, fish sauce, lime juice, coconut sugar or honey, sriracha, rice vinegar, and toasted sesame oil in a small bowl until well combined.
- Cook the eggs: Push the cooked vegetables to one side of the pan. Pour in the lightly whisked eggs and scramble them quickly using chopsticks or a spatula. When the eggs are just set but still soft, mix them together with the vegetables.
- Combine all components: Return the cooked chicken to the skillet along with the cooked noodles, bean sprouts, the remaining green parts of the green onions, and the prepared sauce. Use tongs to toss everything together thoroughly so that all ingredients are evenly coated with the sauce and heated through.
- Garnish and serve: Transfer the Pad Thai to plates and garnish with chopped cilantro and salted peanuts. Serve immediately with lime wedges for squeezing over the dish to add fresh zest.
Notes
- Use gluten-free soy sauce or tamari to keep this recipe gluten-free.
- If you prefer a vegetarian version, substitute chicken with firm tofu and use vegetarian fish sauce or soy sauce only.
- Adjust the amount of sriracha according to your preferred spice level.
- Make sure to soak or cook the rice noodles just until tender to avoid mushy Pad Thai.
- Fresh lime wedges are essential to brighten the flavors just before eating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
