Soy-Free Classic Pad Thai Noodles

Revamp your homemade Thai night with this vibrant recipe for Soy-Free Classic Pad Thai Noodles, a flavorful twist on the traditional dish that skips the soy while keeping all the bold, savory-sweet flavors you crave. Featuring tender rice noodles coated in a tangy tamarind and coconut aminos-based sauce, this recipe is elevated with the perfect balance of zesty lime juice, crunchy roasted peanuts, and fresh cilantro. Juicy chicken, scrambled eggs, and crisp bean sprouts are stir-fried to perfection, creating a protein-packed, gluten-free meal that's both satisfying and easy to prepare in just 40 minutes. Perfectly customizable and served with lime wedges for a citrusy pop, this soy-free Pad Thai is the ultimate crowd-pleaser for busy weeknights or casual dinner parties.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 2 tablespoons Tamarind paste
• 3 tablespoons Fish sauce alternative (coconut aminos or liquid aminos)
• 2 tablespoons Brown sugar
• 1 tablespoon Lime juice
• 2 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 2 large Eggs
• 200 grams Chicken breast, thinly sliced
• 1 cup Bean sprouts
• 3 Green onions, chopped
• 1 quarter cup Roasted peanuts, chopped
• 1 teaspoon Red chili flakes
• 1 handful Fresh cilantro leaves
• 4 Lime wedges

Directions

Step 1

Place the rice noodles in a large bowl and cover with hot water. Soak them according to the package instructions, usually about 10 minutes, until softened. Drain and set aside.

Step 2

In a small bowl, mix the tamarind paste, fish sauce alternative, brown sugar, and lime juice until well combined. Set aside the sauce.

Step 3

Heat a tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and stir-fry for about 30 seconds until aromatic.

Step 4

Push the garlic to the side of the pan and add the remaining oil. Crack the eggs into the pan, stirring quickly to scramble them until cooked through about 1-2 minutes. Transfer the scrambled eggs to a plate and set aside.

Step 5

In the same pan, add the thinly sliced chicken breast. Stir-fry until the chicken is cooked through, about 5-7 minutes.

Step 6

Add the softened rice noodles to the pan with the chicken, followed by the prepared sauce. Toss everything together until the noodles are well coated with the sauce.

Step 7

Return the scrambled eggs to the pan and add the bean sprouts and half of the green onions. Stir-fry for another 2-3 minutes until everything is heated through.

Step 8

Serve the pad thai hot with a garnish of chopped peanuts, red chili flakes, fresh cilantro leaves, and the remaining green onions.

Step 9

Offer lime wedges on the side for an extra citrusy kick.

Nutrition Facts

Serving size	(1262.8g)

Amount per serving	% Daily Value*
Calories	2074.6

Total Fat 118.0g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 542mg	0%
Sodium 1687.0mg	0%
Total Carbohydrate 147.9g	0%
Dietary Fiber 27.0g	0%
Total Sugars 57.7g
Protein 126.2g	0%

Vitamin D 108IU	0%
Calcium 528.7mg	0%
Iron 17.5mg	0%
Potassium 3257.3mg	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: 49.2%

Protein: 23.4%

Carbs: 27.4%