Soy-Free Chicken Pad Thai Recipe

Name: Soy-Free Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chicken stock; 1/4 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; 1/2 teaspoon ground ginger; 4 ounces dried rice noodles; 1 tablespoon canola oil; 1/2 cup shredded carrot; 1 1/2 pounds chicken breasts, diced; 1/2 cup bean sprouts; 2 green onions, chopped; 1/4 cup chopped peanuts, or to taste (optional); 1/4 cup cilantro, or to taste (optional); 2 teaspoons sriracha sauce, or to taste (optional)

Servings: persons

1/2 cup chicken stock
1/4 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
1/2 teaspoon ground ginger
4 ounces dried rice noodles
1 tablespoon canola oil
1/2 cup shredded carrot
1 1/2 pounds chicken breasts, diced
1/2 cup bean sprouts
2 green onions, chopped
1/4 cup chopped peanuts, or to taste (optional)
1/4 cup cilantro, or to taste (optional)
2 teaspoons sriracha sauce, or to taste (optional)

1
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.
2
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.
3
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.
4
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.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1/2 cup chicken stock, 1/4 cup peanut butter, 2 tablespoons coconut aminos, 1 tablespoon brown sugar, and more.

Yes, Soy-Free 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.

Soy-Free Chicken Pad Thai

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