Nut-Free Pad Thai Chicken
Discover the vibrant flavors of this Nut-Free Pad Thai Chicken recipe—a delicious twist on the classic Thai dish, crafted specifically for those with nut allergies. Tender rice noodles are tossed with juicy stir-fried chicken, crisp bean sprouts, and colorful vegetables, all infused with a perfectly balanced sauce made from tamarind paste, fish sauce, and soy sauce. With no peanuts in sight, this recipe delivers the same bold, tangy, and savory taste you love without compromising on flavor. Ready in just 40 minutes, it’s the ultimate weeknight meal that’s both allergy-friendly and packed with fresh, wholesome ingredients. Garnished with cilantro and lime wedges for a zesty finish, this nut-free pad Thai is sure to become a family favorite!
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 3 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast
- 3 garlic cloves, minced
- 2 large egg
- 2 cups bean sprouts
- 3 green onions, sliced
- 1 red bell pepper, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 2 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons brown sugar
- 0.5 teaspoon white pepper
Instructions
Soak the rice noodles according to the package instructions until they are softened, then drain and set aside.
In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, brown sugar, and white pepper until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Slice the chicken breast into thin strips and add them to the pan. Stir-fry until the chicken is cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Add the remaining 2 tablespoons of vegetable oil to the pan. Add the minced garlic and sauté for about 30 seconds until fragrant.
Push the garlic to one side of the pan and crack the eggs into the other side. Scramble the eggs until fully cooked, then combine them with the garlic.
Add the soaked noodles to the pan and pour the prepared sauce over them. Toss the noodles until they are well coated with the sauce.
Return the cooked chicken to the pan along with the bean sprouts, sliced green onions, and red bell pepper. Stir-fry everything until the vegetables are tender-crisp and heated through, about 3-5 minutes.
Transfer the pad Thai to a serving platter or individual plates.
Garnish with fresh cilantro and lime wedges. Serve immediately and enjoy your nut-free pad Thai chicken!
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 5407 mg | 235% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 61.2 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 325 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2465 mg | 52% | |
*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.
