Low Sugar Gluten Free Chicken Pad Thai

Total time50 min

Prep time20 min

Cook time20 min

About Fig

Fig 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

8 oz flat rice noodles (about 3mm wide)
Annie Chun's Gluten Free Rice Noodles Pad Thai Pad Thai Brown Rice Noodles Lotus Foods Organic Forbidden Pad Thai Rice Noodles Lotus Foods Tarditional Pad Thai Rice Noodles Simple Truth Organic Pad Thai Rice Noodles - Brown
See all

For the sauce

3 tbsp tamarind concentrate
3 tbsp tamari
2 tbsp fish sauce
2 tbsp packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
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 oil 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!