Pad Thai with Chicken, No Soy Added

Why You'll Love Making This

This dish offers a perfect balance of sweet, tangy, and savory flavors without the use of soy sauce. It’s a lighter take on a classic favorite, making it great for those avoiding soy or looking for a gluten-free option. The combination of tender chicken and crunchy peanuts adds both texture and satisfaction.

Better Cooking Tips

- Soak the rice noodles in warm water until just soft to avoid overcooking during stir-frying.
- Use fresh lime juice for the best tangy flavor in the sauce.
- Cook the chicken in batches if needed to prevent overcrowding the pan and ensure even cooking.

Step 1

In a bowl, whisk together the chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger until smooth. Set this sauce aside for now.

Step 2

Bring a large pot of lightly salted water to a rolling boil. Add the rice noodles and cook them uncovered, stirring now and then, until they’re tender but still have a little bite—about 4 to 5 minutes. Drain the noodles and set them aside.

Step 3

Heat some oil in a skillet over medium heat. Toss in the carrots and let them cook for about a minute. Then add the chicken and cook, stirring often, until it’s fully cooked through and no longer pink inside, around 5 to 7 minutes.

Step 4

Once the chicken is ready, add the noodles back to the pan and pour the sauce over everything. Turn the heat down to medium-low so the noodles don’t get mushy.

Step 5

Keep stirring and cooking for another 3 to 5 minutes, until the sauce thickens and coats the noodles nicely. Stir in the bean sprouts and green onions, then take the pan off the heat.

Step 6

Serve it up with a sprinkle of chopped peanuts, fresh cilantro, and a drizzle of sriracha if you like a little heat. Enjoy!

Serving Options To Try

Serve with extra lime wedges and crushed peanuts on the side for added zest and crunch. Fresh bean sprouts and chopped green onions make great garnishes. A side of steamed vegetables or a light cucumber salad complements the meal well.

Storage Guide

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to keep the noodles from drying out. Avoid freezing, as the texture of the noodles may change.