Chicken Pad Thai Noodles

Name: Chicken Pad Thai Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp of minced ginger; 8 oz./1 pack of Pad Thai rice noodles; 2 tbsp of minced garlic cloves; 1 yellow onion sliced in thick pieces; Sliced chicken breast (or shrimp, beef, tofu); Bean sprouts; Lime (to garnish); Chopped green onions; Chopped collared greens (or any veggies!); 1 tbsp tamarind paste; 1/4 cup or less of gluten-free soy sauce; Salt to taste; 2 to 3 tbsp honey or coconut sugar (I used both); 3 to 4 tbsp of coconut oil (or olive oil)

by Clarissa Yang

4 Servings

35 min

Gluten-Free Pad Thai made on the fly! If you are thinking about getting some Thai food for take out, try this quick recipe before you do! Not only can you whip this up faster than it takes to get to the restaurant and wait for your order, but also it is made 10x healthier. This recipe takes 25 minutes! SO. WORTH. IT. The noodles are the perfect texture to hold all the homemade Pad Thai sauce too. The wok made the noodles so piping hot, you can see them steam coming out of this dish! I love the chewiness of the noodles, the citrus taste of the lime, texture from the onion and collard greens and the sweet/salty taste. Definitely need to try this recipe at home!

Chicken Pad Thai Noodles

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Recipe details

Yield 4 Servings
Time spent: Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min

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% Daily value

Ingredients

2 tbsp of minced ginger
8 oz./1 pack of Pad Thai rice noodles
2 tbsp of minced garlic cloves
1 yellow onion sliced in thick pieces
Sliced chicken breast (or shrimp, beef, tofu)
Bean sprouts
Lime (to garnish)
Chopped green onions
Chopped collared greens (or any veggies!)
1 tbsp tamarind paste
1/4 cup or less of gluten-free soy sauce
Salt to taste
2 to 3 tbsp honey or coconut sugar (I used both)
3 to 4 tbsp of coconut oil (or olive oil)

Instructions

In a boiling pot of water, add the noodles and cook until al dente then drain and set aside.
In a wok pan or frying pan, add coconut oil, then add the ginger and garlic. Then add the onions. Salt to taste.
Add the chicken (or protein of your choice).
Set aside the chicken and onions to one side of the pan and make room for the scrambled eggs.
Once the eggs are cooked, toss everything together. Then add the collared greens (or any veggies of your choice).
Add the noodles, and premixed tamarind paste (or rice vinegar), coconut sugar or honey, salt, soy sauce.
Mix all together and add the green onions. Leave some on the side for garnishing later.
Ready to serve!

Comments

Kathryn McCombs Bierley on Aug 22, 2020

Steps 4 and 5 mention scrambled eggs but eggs aren’t in the ingredient list. Could you please list how many eggs could be used? In step 6 it sounds like rice vinegar can substitute for tamarind paste. Is that true?

I’m looking forward to trying this recipe with a bit more instruction. Thanks

12 Reply
- See 1 previous
- A_p25453283 on Aug 26, 2020
  
  Yield 4 servings I think u can use 2 eggs or more and tamarind paste different than rice vinegar! (both taste sour) Pad Thai you have to use tamarind paste (found in Asian or Chinese market) If u can't, u can give vinegar a try!
  
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- Clarissa Yang on Sep 13, 2022
  
  Hi Kathryn, you can use 2-3 eggs, scrambled. Sometimes when I want more protein I add 4 eggs. Also, you can substitute rice vinegar for tamarind paste if you don’t have it on you.
  
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Mary on Aug 26, 2020

Hi. I would like to ask the same question as Kathryn please. Eggs arent mentioned in the ingredients - how many are required and can you explain when they are added/scrambled? Also can rice vinegar be used instead of tamarind paste as suggested in your instructions?

I really like the sound of this recipe and would like to try it out 😁

2 Reply
- See 1 previous
- Clarissa Yang on Sep 13, 2022
  
  Hi Mary - you can use 2-3 eggs. I recommend to scramble them first in a bowl then move the ingredients in the pan to one side and cook the eggs on the other side, cooking them scrambled until almost fully cooked then incorporate back in with the rest of the sautéed ingredients. I hope that helps.
  
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- Clarissa Yang on Sep 13, 2022
  
  You can also sub tamarind paste for rice vinegar.
  
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