Gluten Free Chicken Pad Thai

Total time50 min

Prep time20 min

Cook time20 min

4.5

(29)

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Ingredients

4 servings

For the noodles

8 oz flat rice noodles (about 3mm wide)

For the sauce

3 tbsp tamarind concentrate
3 tbsp tamari
2 tbsp fish sauce
2 tbsp packed light brown sugar
1 tbsp rice vinegar

For the stir-fry

1 lb boneless, skinless chicken breasts, thinly sliced against the grain
3 tbsp neutral oil (such as avocado or canola oil), divided
4 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
3 cloves garlic, minced
3 large eggs, lightly beaten
2 cups bean sprouts
¼ tsp white pepper

For serving

⅓ cup roasted peanuts, roughly chopped
2 limes, cut into wedges
¼ cup fresh cilantro leaves (optional)
1 tsp chili flakes or dried chili, for serving (optional)

Instructions

1
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 10 minutes, until pliable and slightly flexible but still firm — they will finish cooking in the wok. Drain and set aside.
2
Whisk together the tamarind concentrate, tamari, fish sauce, brown sugar, and rice vinegar in a small bowl until the sugar dissolves. Set aside.

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