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
Ingredients:
- 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!
- In small pot on low heat, mix together fish sauce, sugar, curry paste and chili sauce. Adjust taste as needed, and set aside.
- In a separate large pot, bring water to a boil and cook rice noodles according to directions, 8-10 minutes.
- 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.
- In same skillet, scramble your 2 eggs. Now, combine with noodles, chicken, bean sprouts and sauce, and cook for about 2 minutes.
- Before serving, add in cilantro, green onions, and lime juice and stir. Garnish with chopped peanuts, and enjoy with chopsticks!
