Pescatarian Gluten Free Chicken Pad Thai
Total time50 min
Prep time20 min
Cook time20 min
4.5(29)
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Learn more →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
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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