Capsaicin Free Gluten Free Chicken Pad See Ew
Total time45 min
Prep time20 min
Cook time15 min
4.7(25)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the noodles
- 12 oz wide rice noodles (dried)
For the chicken
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 1 tbsp tamari
- 1 tsp cornstarch
For the sauce
- 3 tbsp tamari
- 2 tbsp oyster sauce (gluten free)
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce (gluten free)
- 1 tsp granulated sugar
For the stir-fry
- 3 tbsp neutral oil, divided
- 4 cloves garlic, minced
- 2 large eggs
- 1 bunch chinese broccoli (gai lan), cut into 2-inch pieces
- white pepper, to taste
Instructions
- 1
Soak the wide rice noodles in a large bowl of room-temperature water for 10 minutes, until pliable and just flexible but not fully soft. Drain and set aside.
- 2
In a small bowl, whisk together the 3 tbsp tamari, gluten free oyster sauce, fish sauce, gluten free dark soy sauce, and sugar until the sugar dissolves. Set the sauce aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!