The Best Gluten Free Pad Thai with Chicken
Delicious gluten-free pad Thai is healthy and so easy to make. It’s crunchy and creamy and a big hit for family dinners. Also,by using peanut powder for the delicious peanut sauce, this recipe weighs in at only 360 calories per serving! This chicken pad Thai is a favorite!
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My friend’s husband said this gluten-free pad Thai recipe tastes like professional Thai takeout! This is one of our favorite gluten-free chicken dinners. If you love PB2 Peanut Powder you might also like The Best PB2 Smoothie – High Protein Peanut Banana and The Best PB2 Overnight Oats
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Recipe Ingredients
You’ll need the following ingredients to make this amazing Gluten Free Pad Thai
- For the Pad Thai:
- 8 oz wide rice noodle (gluten free)
- 2 tablespoons sesame oil divided
- 1 lb chicken breast sliced into thin strips then 2 inch pieces
- 1 red bell pepper thinly sliced then halved
- 1 shallot minced
- 1 cup matchstick carrots
- 4 cloves garlic minced
- 3 eggs beaten
- 2 cups bean sprouts
- 2 green onions chopped
- 1/2 cup unsalted peanuts roughly chopped
- 1/4 cup chopped cilantro
- For the Peanut Sauce:
- 1/3 cup PB2 peanut powder (or 2 tablespoons peanut butter)
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon ground ginger
Ingredient Notes
- You can use shrimp instead of chicken or make this dish vegetarian by omitting the chicken.
- We use PB2 Pure Peanut Powder for the Peanut Sauce. It’s a large 2-pound container.
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- Product Type:Noodle
- Item Package Dimension:5.791 cm L X12.496 cm W X20.193 cm H
- Item Package Weight:0.458 kg
- Country Of Origin: Thailand
How To Make Gluten Free Pad Thai – Step by Step
- Cook the rice noodles according to the directions for your specific brand of rice noodles, being careful not to overcook them. Once cooked, strain and toss with 1 tablespoon of sesame oil.
- Prepare the peanut butter sauce by adding all the sauce ingredients into a small bowl and whisking together until smooth. Set aside.
- Heat one tablespoon of sesame oil over medium heat in a large wok or deep skillet. Once the oil is shimmering and hot, add the chicken and cook on all sides until golden and the internal temperature has reached 165 degrees Fahrenheit. Then, remove the chicken from the pan and set aside.
- Add red pepper, shallot, carrots, and garlic and cook for 3-4 minutes.
- Add in the egg and mix until the eggs are cooked and scrambled to your liking.
- Add the chicken and noodles to the pan, then drizzle the sauce over top. Toss together until all the ingredients are coated in the sauce.
- Serve with bean sprouts, green onion, cilantro, and peanuts sprinkled over top. Enjoy!
Making PB2 Peanut Sauce for Pad Thai
Making Gluten Free Pad Thai Recipe
Tips
- Be careful not to overcook the chicken
- If you do not have peanut powder you can substitute peanut butter
Storage and Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat over low heat.
Additions and Substitutions
You can substitute shrimp for chicken or omit chicken and make this dish vegetarian.
Frequently Asked Questions about Gluten-Free Pad Thai
Chicken Pad Thai is gluten-free if you use all gluten-free ingredients and rice noodles!
Use 2 tablespoons of peanut butter for 1/3 cup of peanut powder.
I hope you loved this GF Pad Thai Recipe! I always appreciate your comments and 5-star reviews.
The Best Gluten Free Pad Thai
Delicious gluten-free pad thai is healthy and so easy to make. Also by using peanut powder for the delicious peanut sauce this recipe weighs in at only 360 calories per serving! It’s crunchy, creamy and a big hit for family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- For the Pad Thai:
- 8 oz wide rice noodle (gluten free)
- 2 tablespoons sesame oil divided
- 1 lb chicken breast sliced into thin strips then 2 inch pieces
- 1 red bell pepper thinly sliced then halved
- 1 shallot minced
- 1 cup matchstick carrots
- 4 cloves garlic minced
- 3 eggs beaten
- 2 cups bean sprouts
- 2 green onions chopped
- 1/2 cup unsalted peanuts roughly chopped
- 1/4 cup chopped cilantro
- For the Peanut Sauce:
- 1/3 cup PB2 peanut powder (or 2 tablespoons peanut butter)
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon ground ginger
Instructions
1. Cook the rice noodles according to the directions for your specific brand of rice noodles, being careful not to over cook them. Once cooked, strain and toss with 1 tablespoon of sesame oil.
2. Prepare the peanut sauce by adding all the sauce ingredients into a small bowl and whisking together until smooth. Set aside.
3. heat 1 tablespoon of sesame oil over medium heat in a large wok or deep skillet. Once the oil is shimmering and hot, add the chicken and cook on all sides until golden and the internal temperature has reached 165 degrees Fahrenheit. Then, remove the chicken from the pan and set aside.
4. Add red pepper, shallot, carrots, and garlic and cook for 3-4 minutes.
5. Add the egg and mix until the eggs are cooked and scrambled to your liking.
6. Add the chicken and noodles to the pan, then drizzle the sauce. Toss together until all the ingredients are coated in the sauce.
7. Serve with bean sprouts, green onion, cilantro, and peanuts sprinkled over top. Enjoy!
Notes
-
- You can use shrimp instead of chicken or make this dish vegetarian by omitting the chicken.
-
- We use PB2 Pure Peanut Powder for the Peanut Sauce. It’s a large 2-pound container.
