Gluten-Free, Super-Easy Chicken Pad Thai recipe
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Ingredients
- 1 tablespoon tamari (gluten-free soy sauce) 1 tablespoon maple syrup 1 tablespoon freshly grated ginger 4 cloves garlic, crushed 1 ½ pounds skinless, boneless chicken breasts, thinly sliced 1 cup chicken broth 1 tablespoon gluten-free all purpose baking flour 1 tablespoon fish oil 1 tablespoon fresh lime juice 1 (6.75 ounce) package rice noodles 1 tablespoon coconut oil 2 cups mushrooms, sliced 1 bunch green onions, sliced 1 red bell pepper, thinly sliced 1 fresh red chile pepper, finely chopped 2 cups bean sprouts 1 bunch fresh cilantro, chopped
Nutrition Info
- 534.6 caloriescarbohydrate: 57.9 gcholesterol: 124.4 mgfat: 13.3 gfiber: 4.8 gprotein: 45.3 gsaturatedFat: 5.5 gservingSize: -sodium: 690.7 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free, Super-Easy Chicken Pad Thai
Directions
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Whisk tamari, maple syrup, ginger, and garlic together in a large bowl, add chicken and toss to coat. Whisk chicken broth, flour, fish oil, and lime juice together in another bowl.
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 10 to 15 minutes. Drain and rinse thoroughly.
Heat coconut oil in a large skillet or wok over medium-high heat. Cook and stir chicken in hot oil until golden all over, about 5 minutes. Pour chicken broth mixture over chicken and bring to a boil, stir mushrooms, green onion, red bell pepper, and red chile pepper into chicken mixture, cover the skillet with a lid, reduce heat to medium-low, and cook until vegetables are slightly tender, about 5 minutes.
Stir bean sprouts, cilantro, and noodles into chicken mixture, cook and stir until all ingredients are heated through, 3 to 5 minutes.