Pad Thai with Chicken, No Soy Added

Ingredients 0/18

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!