Soy-Free Chicken Pad Thai recipe
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- ½ cup chicken stock ¼ cup peanut butter 2 tablespoons coconut aminos 1 tablespoon brown sugar 1 tablespoon lime juice 1 tablespoon rice wine 1 tablespoon Thai chile sauce 1 teaspoon minced garlic ½ teaspoon ground ginger 4 ounces dried rice noodles 1 tablespoon canola oil ½ cup shredded carrot 1 ½ pounds chicken breasts, diced ½ cup bean sprouts 2 green onions, chopped ¼ cup chopped peanuts, or to taste ¼ cup cilantro, or to taste 2 teaspoons sriracha sauce, or to taste
Nutrition Info
- 518.5 caloriescarbohydrate: 38.9 gcholesterol: 97.4 mgfat: 20.4 gfiber: 3.3 gprotein: 43.6 gsaturatedFat: 3.8 gservingSize: -sodium: 602.4 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Soy-Free Chicken Pad Thai
Directions
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Whisk chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger together in a bowl. Set sauce aside.
Fill a large pot with lightly salted water and bring to a rolling boil, stir in rice noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
Heat oil in a skillet over medium heat. Add carrots and cook for 1 minute. Add chicken, cook and stir until chicken is no longer pink inside and juices run clear, 5 to 7 minutes. Add cooked noodles and pour sauce over noodles. Reduce heat to medium-low to prevent overcooking noodles.
Cook and stir until sauce thickens, 3 to 5 minutes more. Stir in bean sprouts and green onions and remove from heat. Garnish with chopped peanuts, cilantro, and sriracha sauce.