Gluten-Free Chicken Pad Thai

This better-than-takeout homemade gluten-free chicken pad Thai is insanely flavorful, healthy, and easy to make. It's high in protein, sugar-free, and made without loads of oil — the perfect under-30-minute, one-pan weeknight dinner, and meal prep.

5 from 19 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Serving servings

Ingredients

Pad Thai:

6 ounces brown rice noodles
1 - 2 tbsp olive oil, or avocado oil
2 medium chicken breasts, cut skinless and boneless
1 large red bell pepper, thinly sliced
1 cup freshly grated carrots
3 large garlic cloves, minced
3 - 4 large eggs
1 cup fresh bean sprouts
3 green onions (scallions), finely chopped
⅓ cup fresh cilantro, chopped
¼ cup peanuts, chopped
Limes, for serving

For the Sauce:

¼ cup tamari, (gluten-free soy sauce)
2 tbsp fish sauce
2 tbsp rice vinegar
1 - 2 tbsp honey, optional for sweetness
1 - 2 large lime, juiced
½ tsp lime zest

Instructions

Bring a large pot of water to a boil and cook the brown rice noodles according to the package directions. Then drain and quickly rinse under cold water so the noodles do not stick together.
In a small bowl, whisk together all the sauce ingredients and set it to the side.
Heat a large saute pan with the olive oil to medium-high. Then add in the chicken and cook for 3 - 4 minutes. Then transfer to a plate when done, but leave the oil in the pan.
Add the bell peppers and cook for 3 - 5 minutes until softened. In the last minute, add the minced garlic, grated carrots, and chicken back to the pan.
Push the bell peppers to the side and crack the eggs into the pan. Use your spatula to scramble the eggs. Break up the scrambled eggs into smaller pieces as they cook. Then mix in the peppers, carrots, and chicken.
Add in the cooked noodles, bean sprouts, green onion, fresh cilantro, and sauce. Gently toss to combine so that the noodle absorb the sauce and everything is warm.
Serve immediately and garnish with extra crushed peanuts, cilantro, and lime wedges. Enjoy!

Notes

Serving Suggestions: It goes well with Spicy Cucumber Salad, fresh Thai Mango Salad, and crispy sesame Air Fryer Green Beans.

Rice Vinegar: Can swap out with white wine vinegar.

Brown Rice Noodles: Can use regular rice noodles. If you don’t have rice noodles on hand, you can use fettuccine pasta.

Coconut Aminos: You can use coconut aminos in place of tamari for chicken pad Thai. The flavor will be sweeter since coconut aminos is a dark, rich sauce made from the sap of a coconut flower.

Chicken: Can use shrimp or tofu instead.

Chicken Thighs: For this pad Thai recipe, you can use chicken thighs instead of chicken breast. Cut the chicken n thighs into the same thin strips.

Use leftover chicken. You can cook raw chicken as directed in the recipe, or you can use leftover rotisserie, grilled, or baked chicken. Simply cut it into thin strips of bite-size pieces and add it to the pad Thai during step #6.

Beef Pad Thai: Swap out the chicken with skirt steak cut into thin 2-inch strips (against the grain). Sear the strips on high heat for about 1 minute per side. Don’t overcook the beef; it will be tough.

Storing: Store leftover chicken pad thai in the refrigerator in airtight containers for up to 5 days.

Freezing: I don’t recommend freezing pad Thai since the texture of the noodles will change.

Reheating: For best results, reheat them in the microwave for 1 to 3 minutes until warm.

Nut-Free: Leave off the peanuts.

Nutrition

Course Lunch & Dinner

Cuisine Asian, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!