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    Home » Course » Main Course

    Gluten Free Pad Thai

    Published: Jan 3, 2022 · Modified: Sep 26, 2022 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    a bowl of pad thai with chicken and vegetables
    A bowl of gluten free pad thai with chopsticks in it
    A bowl of pad thai with chicken, vegetables and crushed peanuts on it
    A bowl full of gluten free pad thai with chop sticks on it

    This gluten free pad Thai recipe is packed with delicious and healthy ingredients that the whole family will love. The luscious peanut sauce gives this pad Thai the most incredible flavour that you won't be able to get enough of. Made with chicken, vegetables, and rice noodles it is super easy to make and perfect for meal prep. 

    A bowl of gluten free pad Thai with chicken, vegetables and peanuts in it.

    Why you will love this recipe:

    • This healthy pad Thai recipe is has the most incredible flavour.
    • It’s comes together quickly and easily.
    • Not only is this pad Thai recipe delicious, but it’s healthy and gluten free.
    • This pad Thai is perfect for meal prep. Store it in an airtight container in the fridge for up to 5 days.
    • The peanut sauce can be used for a variety of other dishes as well. Perfect for dipping spring rolls or egg rolls.
    • You can use any vegetables you'd like. I used carrots, bell pepper and green onion but you could also use broccoli, baby corn, snap peas, mushrooms, etc.

    Key ingredients and substitutions:

    • Rice noodles: traditional pad Thai recipes use thin, flat rice noodles. Perfect for soaking up the delicious peanut sauce. 
    • Coconut oil: I went with coconut oil because it's generally healthier than other oils used to make pad Thai and it adds an additional hint of flavour to the dish. You could replace this with any other cooking oil that you like. 
    • Chicken breasts: to add some protein to the pad Thai. I personally love chicken pad thai but you could easily choose another protein if you wish. 
    • Veggies: I went with carrots, bell pepper and green onion but you can use whatever veggies you prefer.
    • Sauce: the homemade pad Thai peanut sauce on this recipe is so good! To make it you will need peanut butter, coconut aminos, honey or maple syrup, fish sauce, rice vinegar, garlic, ground ginger and chili flakes. Instead of coconut aminos you can use gluten free soy sauce or tamari. You can also swap the peanut butter for another nut butter if you are allergic to peanuts.
    A bowl of pad thai noodles with chicken and vegetables.

    How to make this recipe:

    Step one:

    Cook the rice noodles according to the package instructions, but do not cook them fully as you’ll give them another minute or two in the pan after. Rinse the noodles in cold water, drain them, and set them aside.

    A colander filled with cooked rice noodles.

    Step two:

    While the noodles are cooking, place the sauce ingredients into a bowl and stir together until smooth. Set the sauce aside.

    A measuring cup full of pad Thai peanut sauce ingredients.

    Step three:

    Place a large pan or wok on the stove on medium heat and add the coconut oil. Add the chopped chicken breasts and cook them for 1-2 minutes per side, until fully cooked.

    A pan on a stove with chicken being cooked in it.

    Step four:

    Add the chopped bell peppers, chopped carrots and chopped green onion to the pan with the chicken and cook for about 10 minutes until the vegetables are tender.

    A pan on a stove with chicken and chopped vegetables in it.

    Step five:

    Add the noodles and sauce to the pan. Stir everything well to combine and heat together for 1-2 more minutes and enjoy!

    A pan on a stove with pad thai ingredients in it.

    Chef's tips:

    • Be sure to use natural, unsweetened peanut butter for this recipe.
    • Rice noodles tend to be more fragile than pasta noodles so prepare with care.
    • I recommend using white rice noodles for this pad Thai.
    • You could make the sauce for this pad Thai ahead of time and store it in the fridge.

    Variations and add ins:

    • If you are allergic to peanuts you can use another nut or seed butter such as sunflower seed butter or cashew butter.
    • Feel free to add more chicken if you like more protein in your pad Thai.
    • If you don't like chicken pad thai, choose another protein that you like including pork, beef or even tofu! You will just have to adjust the cooking time accordingly. 
    • You can easily add more vegetables or use different vegetables for this recipe.
    • If you like hot and spicy pad Thai, add more chili flakes to the peanut sauce.
    • Topping ideas: chopped fresh cilantro, peanuts, sesame seeds or fresh lime juice.
    • If you don't want meat in your pad Thai, simply omit the chicken and substitute for more vegetables.
    • Instead of coconut aminos you could use gluten free soy sauce or tamari.

    How to store:

    Store this meal in the fridge in an airtight container for up to 5 days after it's cooked. Simply reheat it when you are ready to eat it again. 

    A bowl of pad Thai with chicken and vegetables topped with peanuts.

    Frequently asked questions:

    Is this pad Thai spicy? 

    No it's not. It is a mild pad Thai recipe so if you like a spicier pad Thai, add more chili flakes to the sauce. 

    Is all pad Thai gluten free?

    Most pad Thai recipes are gluten free because rice noodles are typically used but be sure to double check that your pad Thai is gluten free before consuming, if you are worried about it. 

    Why are my rice noodles mushy?

    Chances are you've left them in hot water for too long. If you rinse your rice noodles with cold water after boiling them this removes extra starch from the surface of the noodles and prevents them from getting mushy. 

    Can I use tofu instead of chicken in this pad Thai?

    You can absolutely use tofu instead of chicken in this recipe. Just prepare your tofu however you'd like and toss it in once you add the rice noodles to the dish. 

    Other recipes you will love:

    • Instant Pot Pad Thai
    • Healthy Egg Roll in a Bowl
    • Gluten Free Meatloaf
    • Air Fryer Pork Belly
    • Gluten Free Chicken Stir Fry
    • Gluten Free Teriyaki Chicken and Broccoli

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Gluten Free Pad Thai Recipe

    Gluten Free Pad Thai

    You are going to love this gluten free pad Thai recipe. It's full of flavour and is a healthy meal that your whole family will enjoy.
    5 from 4 votes
    Print Pin Rate
    Course: Dinner, Main Course
    Cuisine: asian, Thai
    Diet: Diabetic, Gluten Free, Low Lactose
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 560kcal
    Author: Dr. Erin Carter

    Ingredients

    Pad Thai Ingredients

    • 454 grams white rice noodles
    • 4 tablespoon coconut oil (or other cooking oil of choice)
    • 2 lbs chicken breasts, chopped into bite sized pieces
    • 2 cups chopped carrots
    • 2 sweet bell peppers, chopped
    • 1/3 cup green onion, chopped

    Sauce Ingredients

    • 1/2 cup smooth peanut butter
    • 1/3 cup coconut aminos
    • 1/4 cup honey or maple syrup
    • 2 tablespoon fish sauce
    • 1 tablespoon rice vinegar
    • 1 clove garlic, crushed (or more to taste)
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon chili flakes

    Instructions

    • Cook the rice noodles according to the package instructions, but do not cook them fully as you’ll give them another minute or two in the pan after. Rinse the noodles in cold water, drain them, and set them aside.
    • While the noodles are cooking, place the sauce ingredients into a bowl and stir together until smooth. Set the sauce aside
    • Place a large pan or wok on the stove on medium heat and add the coconut oil. Add the chopped chicken breasts and cook them for 1-2 minutes per side, until fully cooked (total of ~8 minutes)
    • Add the chopped bell peppers, chopped carrots, and chopped green onion to the pan with the chicken and cook for ~10 minutes until the vegetables are tender
    • Add the noodles and sauce to the pan. Stir everything well to combine and heat together for 1-2 more minutes. Then enjoy!

    Notes

    1. This recipe is flexible - feel free to add extra chicken or veggies if you wish.
    2. Store this pad Thai in an air tight container in the fridge for up to 5 days.
    3. If you are allergic to peanuts you another nut butter such as sunflower seed butter or cashew butter.

    Nutrition

    Calories: 560kcal | Carbohydrates: 67g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 915mg | Potassium: 742mg | Fiber: 4g | Sugar: 13g | Vitamin A: 6391IU | Vitamin C: 42mg | Calcium: 42mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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    71 shares