When I don’t have anything made and tucked in the freezer, but it is time to run my daughter to a carbo load with the cross country team, we often stop at our local market to pick up a gluten free (already naturally dairy free) pad thai meal. It is tasty, someone else makes it (always fun) and it is an easy thing to pick up. Of course, it is also a little bit spendy. And while I am very grateful we can pick something quick and gluten free, it isn’t something I want to do for the entire family, or very often. After looking at several different recipes, some with tamarind or lemon grass, I decided to make something simpler that would be easy to make with things I normally have on hand but would still have the flavor of the meal we enjoyed. This recipe is the happy result. I can cook this up in the same amount of time it takes to drive to the store and order it, and For the cost of feeding just one and half of us, I can feed the entire family. That, my dears, is a win. 🙂
Chicken Pad Thai, Gluten & Dairy Free
Ingredients
- 12 ounces gluten free rice pad thai noodles
- 1/3 cup chopped peanuts
- 1 teaspoon finely minced fresh lime zest
- 1/4 cup fish sauce
- 3 tablespoons brown sugar
- 3 tablespoon lime juice
- 2 tablespoon rice vinegar
- 1 tablespoon gluten free Sriracha sauce
- 3 tablespoon oil I used coconut oil
- 1 egg beaten
- 1 pound boneless skinless chicken breasts or thighs, thinly sliced
- 4 teaspoon minced garlic
- 2 cups fresh mung bean sprouts
- 1/2 cup thinly sliced green onions
- 3/4 cup minced fresh cilantro
Instructions
- In a pot cover noodle with HOT water to cover. Let stand for 10 to 15 minutes or until softened. Drain well.
- Combine chopped peanuts and lime zest in a small bowl. This will be for topping the finished pad thai. Set aside.
- In a bowl stir together fish sauce, brown sugar, lime juice, rice vinegar and Srirasha sauce. Set aside.
- In a skillet or wok, heat one tablespoon of the oil over medium-high heat. Add beaten egg and scramble. When egg is cooked, remove and set aside on plate.
- Heat another tablespoon oil and stir-fry chicken until cooked through.
- Add minced garlic and bean sprouts to pan, stir-frying until spouts are crisp-tender.
- Add softened noodles, green onions, cilantro and fish sauce mixture to pan. Stir-fry until excess liquid is absorbed in noodles and everything is heated through, adding egg near the end of cooking.
- Serve with peanut-lime mixture sprinkled on top and sautéed broccoli or bok choy.