Gluten-Free Pad Kee Mao (Drunken Noodles)

Savor the irresistible flavors of Gluten-Free Pad Kee Mao, a vibrant twist on classic Thai drunken noodles! This quick and easy recipe features tender rice noodles, juicy slices of chicken, and a medley of fresh vegetables like red bell peppers, cherry tomatoes, and onions. Tossed in a rich, umami-packed sauce made with tamari, gluten-free oyster sauce, and fish sauce, each bite is bursting with bold, aromatic spices and fragrant fresh basil leaves. Perfectly balanced with a hint of heat from bird’s eye chilies and a refreshing squeeze of lime, this dish is ready in just 30 minutes, making it an excellent weeknight dinner that's gluten-free without sacrificing authentic flavor. Whether you're a Thai food enthusiast or simply looking to spice up your dinner routine, this dish guarantees a restaurant-quality experience from the comfort of your own kitchen.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice noodles (gluten-free)
• 200 grams Chicken breast, sliced thinly
• 3 cloves Garlic, minced
• 2 units Bird's eye chilies, chopped
• 1 unit Red bell pepper, julienned
• 1 small Onion, sliced
• 1 cup Cherry tomatoes, halved
• 1 cup Fresh basil leaves
• 4 tablespoons Tamari or gluten-free soy sauce
• 2 tablespoons Oyster sauce (gluten-free)
• 1 tablespoon Fish sauce
• 1 tablespoon Sugar
• 2 tablespoons Vegetable oil
• 1 unit Lime, cut into wedges

Directions

Step 1

Begin by soaking the rice noodles in warm water according to the package instructions until they are soft, then drain them and set aside.

Step 2

In a small bowl, mix together the tamari, gluten-free oyster sauce, fish sauce, and sugar until well combined. This is your sauce mixture.

Step 3

Heat a wok or large skillet over medium-high heat and add the vegetable oil.

Step 4

Once the oil is hot, add the minced garlic and bird's eye chilies. Stir-fry for about 30 seconds until fragrant.

Step 5

Add the sliced chicken breast to the wok and stir-fry until it is cooked through, about 3-4 minutes.

Step 6

Toss in the sliced onion and julienned red bell pepper. Stir-fry for an additional 2 minutes until the vegetables begin to soften.

Step 7

Add the cherry tomatoes and the previously prepared rice noodles to the wok.

Step 8

Pour the sauce mixture over the noodles and toss everything together until the noodles are well coated with the sauce, ensuring all ingredients are evenly mixed and heated through, about 3 minutes.

Step 9

Remove the wok from heat and immediately add the fresh basil leaves, gently stirring them through the noodles until just wilted.

Step 10

Serve the Gluten-Free Pad Kee Mao hot, garnished with lime wedges for squeezing over the top.

Nutrition Facts

Serving size	(1019.9g)

Amount per serving	% Daily Value*
Calories	1170.5

Total Fat 34.4g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 160mg	0%
Sodium 6081.4mg	0%
Total Carbohydrate 143.0g	0%
Dietary Fiber 11.0g	0%
Total Sugars 31.0g
Protein 79.1g	0%

Vitamin D 2.4IU	0%
Calcium 157.4mg	0%
Iron 6.1mg	0%
Potassium 1737.6mg	0%

*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.

Source of Calories

Fat: 25.8%

Protein: 26.4%

Carbs: 47.7%