Soy-Free Pad Thai Chicken
Delight your taste buds with this Soy-Free Pad Thai Chicken, a flavorful twist on the classic Thai dish that's perfect for those avoiding soy. This recipe uses coconut aminos as a rich, soy-free alternative, blending beautifully with tamarind paste, zesty lime juice, and a hint of fish sauce for a perfectly balanced sauce. Tender chicken breast, chewy rice noodles, and crisp vegetables come together in just under 45 minutes, creating a quick and satisfying meal for busy weeknights. Garnished with fresh cilantro, crunchy peanuts, and vibrant green onions, this dish offers bold, restaurant-quality flavor in the comfort of your own kitchen. Whether you're on a soy-free diet or simply looking for a healthier version of Pad Thai, this recipe ensures you won't miss the soy at all!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 pound Chicken breast
- 0.5 cup Coconut aminos
- 2 tablespoons Tamarind paste
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 tablespoon Fish sauce
- 3 minced Garlic cloves
- 2 Eggs
- 4 sliced Green onions
- 1 cup Bean sprouts
- 0.5 cup Peanuts
- 0.25 cup Cilantro
- 2 tablespoons Vegetable oil
- 1 sliced Red bell pepper
- 0.25 cup Water
Instructions
Begin by soaking the rice noodles in a large bowl of warm water for about 20 minutes or until they become pliable. Drain and set them aside.
Meanwhile, slice the chicken breast into thin strips and prepare the vegetables: mince the garlic cloves, slice the green onions and red bell pepper.
In a small bowl, combine the coconut aminos, tamarind paste, lime juice, brown sugar, fish sauce, and 1/4 cup of water. Whisk well until the sugar dissolves, creating your Pad Thai sauce.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the pan, cooking until it is completely cooked through and slightly golden, which should take about 6-8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the garlic and red bell pepper, sautéing them for about 2 minutes.
Push the garlic and peppers to the side of the pan, and crack the eggs into the pan. Stir the eggs to scramble them, cooking until they are just set.
Add the soaked rice noodles to the pan, along with the Pad Thai sauce you prepared earlier. Toss everything together to coat the noodles evenly.
Return the cooked chicken to the pan, adding the bean sprouts and half of the green onions. Continue to stir-fry everything together for 2-3 minutes, allowing the flavors to blend.
Remove the pan from heat, and transfer the Pad Thai to a serving dish.
Garnish with the remaining green onions, chopped peanuts, and fresh cilantro for a burst of flavor and color before serving. Enjoy your soy-free Pad Thai Chicken!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 26.3 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5916 mg | 257% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 61.5 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 286 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2612 mg | 56% | |
*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.
