Soy-Free Chicken Pad Thai

This soy-free chicken pad Thai recipe with peanut butter, coconut aminos, and peanuts makes a great option for those Thai food lovers with soy allergies.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 519 Calories

Ingredients

• 1 tablespoon brown sugar
• 1 teaspoon minced garlic
• 1 tablespoon rice wine
• 2 green onions, chopped
• 1 tablespoon lime juice
• 1 tablespoon canola oil
• 2 teaspoons sriracha sauce, or to taste
• 1 tablespoon Thai chile sauce
• 4 ounces dried rice noodles
• 2 tablespoons coconut aminos
• 0.25 cup peanut butter
• 0.5 teaspoon ground ginger
• 0.5 cup chicken stock
• 0.5 cup bean sprouts
• 0.5 cup shredded carrot
• 0.25 cup chopped peanuts, or to taste
• 1.5 pounds chicken breasts, diced
• 0.25 cup cilantro, or to taste

Recipe Instructions

Step 1

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.

Step 2

Whisk chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chili sauce, garlic, and ginger together in a bowl; set aside.

Step 3

Heat oil in a skillet over medium heat. Add carrots; cook 1 minute. Add chicken; cook and stir until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes.

Step 4

Add cooked noodles; pour peanut butter sauce over noodles. Reduce heat to medium-low to prevent overcooking noodles. Cook and stir until sauce thickens, 3 to 5 minutes.

Step 5

Stir in green onions and bean sprouts; remove from heat. Garnish with chopped peanuts, cilantro, and Sriracha sauce.