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Chicken Pad Thai (Dairy-Free, Gluten Free)

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When life gives you limes…you make Pad Thai!

I wanted to create something simple but still extremely satisfying. The ingredients may seem like a lot at first but once you have the staples for the sauce in your fridge, you will be able to whip this up in no time, time and time again. This truly has become our households staple comfort meal–The leftovers are even awesome.

Further Food Commentary:

This gluten free chicken pad thai is a delicious lunch or dinner and can be customized to your protein liking - shrimp, steak, etc. instead of chicken! But speaking of chicken, this dish is loaded with 18g of protein per serving thanks to the chicken! This pad thai is also low in fat with 5g (only 1g being saturated) of fat total!

By Liz Lederman

Chicken Pad Thai (Dairy-Free, Gluten Free)

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:25-30 minutes
  • Servings: 4

Ingredients

1 box of rice noodles/pad thai noodles
2 eggs, scrambled
1 shallot, minced
green onions, diced
2 limes
1/3 cup peanuts, crushed
2 chicken breasts, cubed
1/8 cup rice vinegar
1/8 cup fish sauce
1/8 cup sriracha
1/8 tamari
1/4 cup brown sugar
sesame oil

Instructions

  1. In a medium sized skillet, on medium heat, add 2 tablespoons sesame oil, minced shallots and chicken. Cook through (10-15 minutes). Set aside in a bowl.
  2. In new skillet, heat 1 tablespoon sesame oil and scramble eggs, set aside in another bowl.
  3. Dice 1/3 of a group of green onions, set aside in bowl.
  4. Crush peanuts, set aside in bowl
  5. Boil large pot of water, bring to a boil. Once at a boil, turn off heat, add rice noodles and let sit for 8-10 minutes. Strain noodles, rinse with cold water and toss in 1 tablespoon sesame oil. Set aside.
  6. In a small bowl add rice vinegar, fish sauce, tamari/gf soy sauce, sriracha, brown sugar, juice of 1 lime. Mix and set aside.
  7. Place noodles, chicken, peanuts, green onions and pad thai sauce in large sauce pan. Place on low heat and cook 5-10 more minutes. Stir until mixed.
  8. Garnish with green onions, limes wedges and peanuts, serve when ready. Enjoy!
In a medium sized skillet, on medium heat, add 2 tablespoons sesame oil, minced shallots and chicken. Cook through (10-15 minutes). Set aside in a bowl. In new skillet, heat 1 tablespoon sesame oil and scramble eggs, set aside in another bowl. Dice 1/3 of a group of green onions, set aside in bowl. Crush peanuts, set aside in bowl Boil large pot of water, bring to a boil. Once at a boil, turn off heat, add rice noodles and let sit for 8-10 minutes. Strain noodles, rinse with cold water and toss in 1 tablespoon sesame oil. Set aside. In a small bowl add rice vinegar, fish sauce, tamari/gf soy sauce, sriracha, brown sugar, juice of 1 lime. Mix and set aside. Place noodles, chicken, peanuts, green onions and pad thai sauce in large sauce pan. Place on low heat and cook 5-10 more minutes. Stir until mixed. Garnish with green onions, limes wedges and peanuts, serve when ready. Enjoy!

Nutrition Information

Per Serving: Calories: 282; Total Fat: 5 g; Saturated Fat: 1 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 128 mg; Sodium: 919 mg; Potassium: 254 mg; Carbohydrate: 40 g; Fiber: 2 g; Sugar: 15 g; Protein: 18 g

Nutrition Bonus:

Vitamin C: 18%; Vitamin A: 4%; Iron: 8%; Calcium: 5%

Add an anti-inflammatory kick to this pad thai with Further Food Daily Turmeric Tonic!

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Casey Barbles Contributor
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email
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