Gluten-Free, Super-Easy Chicken Pad Thai Recipe

Name: Gluten-Free, Super-Easy Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon tamari (gluten-free soy sauce); 1 tablespoon maple syrup; 1 tablespoon freshly grated ginger; 4 cloves garlic, crushed; 1 1/2 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 (optional); 2 cups bean sprouts; 1 bunch fresh cilantro, chopped

Servings: persons

1 tablespoon tamari (gluten-free soy sauce)
1 tablespoon maple syrup
1 tablespoon freshly grated ginger
4 cloves garlic, crushed
1 1/2 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 (optional)
2 cups bean sprouts
1 bunch fresh cilantro, chopped

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.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon tamari (gluten-free soy sauce), 1 tablespoon maple syrup, 1 tablespoon freshly grated ginger, 4 cloves garlic, crushed, and more.

Yes, Gluten-Free, Super-Easy Chicken Pad Thai falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten-Free, Super-Easy Chicken Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions