Soy-Free Pad Thai Chicken

Craving the bold, tangy flavors of Pad Thai but need a soy-free alternative? This Soy-Free Pad Thai Chicken delivers all the vibrant tastes of the classic dish with a clever twist! Featuring tender chicken breast, chewy rice noodles, and a rich, umami-packed sauce made with coconut aminos, tamarind paste, and zesty lime juice, this recipe is perfect for those avoiding soy or gluten. Fresh vegetables like crunchy bean sprouts and vibrant red bell pepper add irresistible texture, while a topping of roasted peanuts, green onions, and cilantro brings a satisfying crunch and aromatic finish. Ready in just 45 minutes, this colorful and wholesome dish is a crowd-pleasing dinner option that’s loaded with flavor and free from compromise.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 1 pound Chicken breast
• 0.5 cup Coconut aminos
• 2 tablespoons Tamarind paste
• 2 tablespoons Lime juice
• 1 tablespoon Brown sugar
• 1 tablespoon Fish sauce
• 3 minced Garlic cloves
• 2 Eggs
• 4 sliced Green onions
• 1 cup Bean sprouts
• 0.5 cup Peanuts
• 0.25 cup Cilantro
• 2 tablespoons Vegetable oil
• 1 sliced Red bell pepper
• 0.25 cup Water

Directions

Step 1

Begin by soaking the rice noodles in a large bowl of warm water for about 20 minutes or until they become pliable. Drain and set them aside.

Step 2

Meanwhile, slice the chicken breast into thin strips and prepare the vegetables: mince the garlic cloves, slice the green onions and red bell pepper.

Step 3

In a small bowl, combine the coconut aminos, tamarind paste, lime juice, brown sugar, fish sauce, and 1/4 cup of water. Whisk well until the sugar dissolves, creating your Pad Thai sauce.

Step 4

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

Step 5

Add the sliced chicken to the pan, cooking until it is completely cooked through and slightly golden, which should take about 6-8 minutes. Remove the chicken from the pan and set aside.

Step 6

In the same pan, add the garlic and red bell pepper, sautéing them for about 2 minutes.

Step 7

Push the garlic and peppers to the side of the pan, and crack the eggs into the pan. Stir the eggs to scramble them, cooking until they are just set.

Step 8

Add the soaked rice noodles to the pan, along with the Pad Thai sauce you prepared earlier. Toss everything together to coat the noodles evenly.

Step 9

Return the cooked chicken to the pan, adding the bean sprouts and half of the green onions. Continue to stir-fry everything together for 2-3 minutes, allowing the flavors to blend.

Step 10

Remove the pan from heat, and transfer the Pad Thai to a serving dish.

Step 11

Garnish with the remaining green onions, chopped peanuts, and fresh cilantro for a burst of flavor and color before serving. Enjoy your soy-free Pad Thai Chicken!

Nutrition Facts

Serving size	(1349.7g)

Amount per serving	% Daily Value*
Calories	2003.7

Total Fat 88.9g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 26.3g
Cholesterol 762.1mg	0%
Sodium 5915.6mg	0%
Total Carbohydrate 140.2g	0%
Dietary Fiber 13.5g	0%
Total Sugars 61.5g
Protein 167.1g	0%

Vitamin D 82IU	0%
Calcium 286.2mg	0%
Iron 8.3mg	0%
Potassium 2612.3mg	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: 39.4%

Protein: 32.9%

Carbs: 27.6%