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Chicken Pad Thai, Gluten & Dairy Free

Course chicken & turkey, dairy free, entrée, gfcf, gluten free
Servings 6


  • 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


  • 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.