Name: Soy-Free Chicken Pad Thai recipe
Ingredients: ½ cup chicken stock;¼ cup peanut butter;2 tablespoons coconut aminos;1 tablespoon brown sugar;1 tablespoon lime juice;1 tablespoon rice wine;1 tablespoon Thai chile sauce;1 teaspoon minced garlic;½ teaspoon ground ginger;4 ounces dried rice noodles;1 tablespoon canola oil;½ cup shredded carrot;1 ½ pounds chicken breasts, diced;½ cup bean sprouts;2 green onions, chopped;¼ cup chopped peanuts, or to taste;¼ cup cilantro, or to taste;2 teaspoons sriracha sauce, or to taste

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Ingredients

½ cup chicken stock ¼ cup peanut butter 2 tablespoons coconut aminos 1 tablespoon brown sugar 1 tablespoon lime juice 1 tablespoon rice wine 1 tablespoon Thai chile sauce 1 teaspoon minced garlic ½ teaspoon ground ginger 4 ounces dried rice noodles 1 tablespoon canola oil ½ cup shredded carrot 1 ½ pounds chicken breasts, diced ½ cup bean sprouts 2 green onions, chopped ¼ cup chopped peanuts, or to taste ¼ cup cilantro, or to taste 2 teaspoons sriracha sauce, or to taste

Nutrition Info

518.5 calories carbohydrate: 38.9 g cholesterol: 97.4 mg fat: 20.4 g fiber: 3.3 g protein: 43.6 g saturatedFat: 3.8 g servingSize: - sodium: 602.4 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

Directions

Whisk chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger together in a bowl. Set sauce aside.
Fill a large pot with lightly salted water and bring to a rolling boil, stir in rice noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
Heat oil in a skillet over medium heat. Add carrots and cook for 1 minute. Add chicken, cook and stir until chicken is no longer pink inside and juices run clear, 5 to 7 minutes. Add cooked noodles and pour sauce over noodles. Reduce heat to medium-low to prevent overcooking noodles.
Cook and stir until sauce thickens, 3 to 5 minutes more. Stir in bean sprouts and green onions and remove from heat. Garnish with chopped peanuts, cilantro, and sriracha sauce.

Recipe Yield

4 servings

Recipe Note

A great option for Thai pad thai those with soy allergies!

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