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Chicken Pad Thai Gluten Free
Prep time
Cook time
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Chicken Pad Thai Gluten Free
Author: Jeanette Withington
Recipe type: Main
Cuisine: Thai
Serves: 4
Ingredients
- ½ Package Thai Kitchen Stir-Fry Rice Noodles (gluten free)
- ½ bottle of 8 oz. Thai Kitchen Pad Thai Sauce (gluten free)
- 3 tablespoons Thai Kitchen Fish Sauce (gluten free)
- 1 pound skinless chicken breast, thinly sliced
- 4 large eggs lightly beaten
- 6 green onions, sliced
- 1 cup bean sprouts
- 3 garlic cloves, minced
- lime wedges
- ¼ cup fresh cilantro, chopped
- ¼ cup unsalted roasted peanuts, roughly chopped
- salt and pepper
- 3 tablespoons vegetable oil
Instructions
- Cook the noodles according to package directions.
- Season chicken with salt and pepper.
- Place wok on high heat, add 2 tablespoons oil. Add eggs and scramble about 2 minutes then set aside. Clean wok an add remaining oil. Saute the garlic until fragrant then add chicken. Stir fry until translucent about 5 minutes. Add rice noodles, Pad Thai sauce, and fish sauce. Stir fry for a couple minutes. Add the eggs, green onions, and bean sprouts.
- Transfer noodle mixture to a platter. Sprinkle with peanuts, cilantro and lime wedges.
