How to Make Soy-Free Chicken Pad Thai - A Step-by-Step Guide

Chicken Pad Thai is a classic Thai dish that's loved by many for its bold and flavorful combination of ingredients. However, for those with soy allergies or sensitivities, the traditional recipe can be off-limits due to the use of soy sauce and other soy-based ingredients. That's where this Soy-Free Chicken Pad Thai recipe comes in! It's a delicious and satisfying alternative that's perfect for anyone looking to enjoy the flavors of Pad Thai without the soy.

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Ingredients

  • ½ cup chicken stock
  • ¼ cup peanut butter
  • 2 tablespoons coconut aminos
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon rice wine
  • 1 tablespoon Thai chile sauce
  • 1 teaspoon minced garlic
  • ½ teaspoon ground ginger
  • 4 ounces dried rice noodles
  • 1 tablespoon canola oil
  • ½ cup shredded carrot
  • 1 ½ pounds chicken breasts, diced
  • ½ cup bean sprouts
  • 2 green onions, chopped
  • ¼ cup chopped peanuts, or to taste (Optional)
  • ¼ cup cilantro, or to taste (Optional)
  • 2 teaspoons sriracha sauce, or to taste (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Whisk chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger together in a bowl. Set sauce aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
  • Heat oil in a skillet over medium heat. Add carrots and cook for 1 minute. Add chicken; cook and stir until chicken is no longer pink inside and juices run clear, 5 to 7 minutes. Add cooked noodles and pour sauce over noodles. Reduce heat to medium-low to prevent overcooking noodles.
  • Cook and stir until sauce thickens, 3 to 5 minutes more. Stir in bean sprouts and green onions and remove from heat. Garnish with chopped peanuts, cilantro, and sriracha sauce.
  • Nutrition

    519 cal.

    • Total Fat: 20g
    • Saturated Fat: 4g
    • Cholesterol: 97mg
    • Sodium: 602mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 44g
    • Vitamin C: 6mg
    • Calcium: 53mg
    • Iron: 2mg
    • Potassium: 581mg