Gluten-Free, Super-Easy Chicken Pad Thai recipe

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Ingredients

1 tablespoon tamari (gluten-free soy sauce)
1 tablespoon maple syrup
1 tablespoon freshly grated ginger
4 cloves garlic, crushed
1 ½ pounds skinless, boneless chicken breasts, thinly sliced
1 cup chicken broth
1 tablespoon gluten-free all purpose baking flour
1 tablespoon fish oil
1 tablespoon fresh lime juice
1 (6.75 ounce) package rice noodles
1 tablespoon coconut oil
2 cups mushrooms, sliced
1 bunch green onions, sliced
1 red bell pepper, thinly sliced
1 fresh red chile pepper, finely chopped
2 cups bean sprouts
1 bunch fresh cilantro, chopped

Nutrition Info

534.6 calories
carbohydrate: 57.9 g
cholesterol: 124.4 mg
fat: 13.3 g
fiber: 4.8 g
protein: 45.3 g
saturatedFat: 5.5 g
servingSize: -
sodium: 690.7 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk tamari, maple syrup, ginger, and garlic together in a large bowl, add chicken and toss to coat. Whisk chicken broth, flour, fish oil, and lime juice together in another bowl.

  2. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 10 to 15 minutes. Drain and rinse thoroughly.

  3. Heat coconut oil in a large skillet or wok over medium-high heat. Cook and stir chicken in hot oil until golden all over, about 5 minutes. Pour chicken broth mixture over chicken and bring to a boil, stir mushrooms, green onion, red bell pepper, and red chile pepper into chicken mixture, cover the skillet with a lid, reduce heat to medium-low, and cook until vegetables are slightly tender, about 5 minutes.

  4. Stir bean sprouts, cilantro, and noodles into chicken mixture, cook and stir until all ingredients are heated through, 3 to 5 minutes.

Recipe Yield

4 servings

Recipe Note

This is a light Thai noodle dish. The many flavors used in this dish like garlic, ginger, chicken and vegetables infuse the gentle noodles making it a delicious one pot meal that is super easy to make. Garnish with cilantro, sesame seeds, and lime wedges.

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