Nut-Free Classic Pad Thai Noodles
Enjoy the vibrant flavors of this Nut-Free Classic Pad Thai Noodles recipe, a perfect twist on the beloved Thai street food for those with nut allergies. This quick and easy dish combines tender rice noodles, juicy strips of chicken, crisp bean sprouts, and julienned carrots, all tossed in a tangy, nut-free tamarind sauce. Balanced with the umami of soy and fish sauce and a hint of sweetness from brown sugar, this pad Thai showcases authentic flavors without the use of traditional peanuts. Topped with fresh green onions and served with a squeeze of lime for zesty freshness, it’s a wholesome meal ready in just 40 minutes. Perfect for weeknight dinners or when you’re craving an Asian-inspired classic, this dish brings bold, nut-free flavors to your table with ease.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 8 ounces Chicken breast
- 2 tablespoons Vegetable oil
- 2 large Eggs
- 3 cloves Garlic cloves, minced
- 2 cups Bean sprouts
- 4 stalks Green onions, chopped
- 1 medium Carrot, julienned
- 1 medium Lime, cut into wedges
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Tamarind paste
- 0.5 teaspoon White pepper
Instructions
Soak the rice noodles in warm water for 15-20 minutes until they are softened but not mushy. Drain and set aside.
Slice the chicken breast into thin strips.
In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, tamarind paste, and white pepper and set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the sliced chicken and cook until it's fully cooked through and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add minced garlic and sauté until fragrant, about 30 seconds.
Push the garlic to the side of the pan and crack the eggs into the pan. Allow them to cook and scramble the eggs until just set.
Add the rice noodles, cooked chicken, and sauce mixture to the pan. Toss everything together gently to coat the noodles and chicken in the sauce.
Add in the bean sprouts, chopped green onions, and julienned carrot. Stir-fry for another 2-3 minutes until the vegetables are just tender-crisp.
Serve the Pad Thai noodles hot, garnished with lime wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 5200 mg | 226% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 50.9 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 296 mg | 23% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1941 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
