Easy 20-minute Gluten Free Chicken Pad Thai

Cold weather calls for cozy meals on the regular. Hubby and I have been enjoying lots of scratch-made recipes at home lately — from casseroles to soups. This easy 20-minute Chicken Pad Thai is perfect for evenings you’re craving authentic Thai food, but it’s too cold to leave the house.

Bust out those chopsticks and enjoy!

20-Minute Gluten Free Chicken Pad Thai


  • 1 box Thai rice noodles (I’m loving Lotus Foods from Thrive Market)
  • 1 lb. boneless skinless chicken breast, cut in small chunks
  • 1 package bean sprouts (may substitute shredded carrots)
  • 1 package sliced shiitake mushrooms
  • 3 TB fish sauce
  • 2 TB red curry paste
  • 1 TB coconut sugar
  • 2 TB sweet chili sauce
  • 1 bunch scallions
  • 3 cloves garlic
  • 2 farm-fresh eggs
  • large handful cilantro, chopped
  • juice of 1 lime
  • 1/2 c. chopped peanuts (I use Raw Amazon Jungle Peanuts from Organic Living Superfoods)
  • coconut oil

Note: You’ll save lots of time if you prep all of your ingredients ahead of time, like chopping veggies and herbs, and preparing chicken! 

  1. In small pot on low heat, mix together fish sauce, sugar, curry paste and chili sauce. Adjust taste as needed, and set aside.
  2. In a separate large pot, bring water to a boil and cook rice noodles according to directions, 8-10 minutes.
  3. While the noodles are cooking, heat a large skillet to medium heat with coconut oil. Add sliced chicken, shiitake mushrooms and garlic. Cook on medium heat, until chicken is cooked through. Set aside.
  4. In same skillet, scramble your 2 eggs. Now, combine with noodles, chicken, bean sprouts and sauce, and cook for about 2 minutes.
  5. Before serving, add in cilantro, green onions, and lime juice and stir. Garnish with chopped peanuts, and enjoy with chopsticks!

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