Soy-Free Chicken Pad Thai

This chicken pad Thai recipe makes a great do-it-yourself 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

• ½ teaspoon ground ginger
• ¼ cup peanut butter
• 1 tablespoon brown sugar
• 1 teaspoon minced garlic
• 1 tablespoon rice wine
• ½ cup chicken stock
• 2 green onions, chopped
• 1 tablespoon lime juice
• 1 tablespoon canola oil
• ½ cup bean sprouts
• ½ cup shredded carrot
• 1 tablespoon Thai chile sauce
• 4 ounces dried rice noodles
• 2 tablespoons coconut aminos
• 2 teaspoons sriracha sauce, or to taste (Optional)
• 1 ½ pounds chicken breasts, diced
• ¼ cup chopped peanuts, or to taste (Optional)
• ¼ cup cilantro, or to taste (Optional)

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.