Soy-Free Classic Pad Thai Noodles
Discover the bold, authentic flavors of Thailand with this Soy-Free Classic Pad Thai Noodles recipe—perfect for those seeking a soy-free alternative without sacrificing taste. Featuring tender rice noodles coated in a tangy tamarind-based sauce, this dish swaps traditional soy sauce with a gluten-free fish sauce alternative like coconut aminos for a clean yet savory profile. Juicy chicken, crisp bean sprouts, fluffy scrambled eggs, and the aromatic trio of garlic, green onions, and lime bring layers of texture and freshness, while a garnish of roasted peanuts, red chili flakes, and fresh cilantro elevates every bite. Ready in just 40 minutes, this quick and flavorful meal is the perfect weeknight dinner or crowd-pleaser for pad thai lovers with dietary restrictions. Serve with lime wedges for an optional zesty twist!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Tamarind paste
- 3 tablespoons Fish sauce alternative (coconut aminos or liquid aminos)
- 2 tablespoons Brown sugar
- 1 tablespoon Lime juice
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 2 large Eggs
- 200 grams Chicken breast, thinly sliced
- 1 cup Bean sprouts
- 3 Green onions, chopped
- 1 quarter cup Roasted peanuts, chopped
- 1 teaspoon Red chili flakes
- 1 handful Fresh cilantro leaves
- 4 Lime wedges
Instructions
Place the rice noodles in a large bowl and cover with hot water. Soak them according to the package instructions, usually about 10 minutes, until softened. Drain and set aside.
In a small bowl, mix the tamarind paste, fish sauce alternative, brown sugar, and lime juice until well combined. Set aside the sauce.
Heat a tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and stir-fry for about 30 seconds until aromatic.
Push the garlic to the side of the pan and add the remaining oil. Crack the eggs into the pan, stirring quickly to scramble them until cooked through about 1-2 minutes. Transfer the scrambled eggs to a plate and set aside.
In the same pan, add the thinly sliced chicken breast. Stir-fry until the chicken is cooked through, about 5-7 minutes.
Add the softened rice noodles to the pan with the chicken, followed by the prepared sauce. Toss everything together until the noodles are well coated with the sauce.
Return the scrambled eggs to the pan and add the bean sprouts and half of the green onions. Stir-fry for another 2-3 minutes until everything is heated through.
Serve the pad thai hot with a garnish of chopped peanuts, red chili flakes, fresh cilantro leaves, and the remaining green onions.
Offer lime wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 57.7 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 529 mg | 41% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3257 mg | 69% | |
*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.
