Quick and easy weeknight style better than takeout chicken pad thai with a sweet and sour spicy sauce, garlicky chicken, and tender rice noodles. This chicken pad thai is saucy, tangy, a bit salty, and a little spicy. Perfect for busy weeknights when you’re looking for something with a ton of flavor, but still quick, healthy-ish, and super delicious.
Pad thai is Thailand’s best know noodle dish and it just so happens to be naturally gluten free. This recipe is fast, requires minimal prep, and very little cooking time. It comes together in no time at all and is cooked all in one pan!
Quick cooking rice noodles are tossed in a slightly sweet and tangy sauce, bean sprouts, scrambled eggs, garlicky chicken, peanuts, and green onions. Before serving, top with fresh cilantro, green onions, plenty of crunchy roasted peanuts, sriracha sauce, and a generous squeeze of lime. This dish is insanely quick and beyond good.
What you’ll need to make this Better Than Takeout Chicken Pad Thai
(links below are the gluten free & celiac safe products I used in this recipe)
- gluten free pad thai noodles
- olive oil
- boneless skinless chicken breast
- garlic
- eggs
- bean sprouts
- roasted peanuts
- green onions
for the sauce
for the toppings
- green onions
- limes
- cilantro
- sriracha sauce
- roasted peanuts
Tips + Tricks for the perfect pad thai
- To get the texture of the rice noodles just right, soak them in hot water while you are cooking so they start to soften, then stir fry them in the pan.
- Make sure to prepare all of your ingredients before you start cooking, this is a very quick cooking dish.
Better than takeout chicken pad thai is a bright and colorful dish that is light, full of flavor, super easy to make, and truly authentic. Add this to your weeknight meal plan this week, you’ll never order takeout pad thai again.
More delicious gluten free dinner recipes you’re sure to love!
- Gluten Free Italian Sausage & Goat Cheese Skillet Lasagna
- Healthy Baked Italian Turkey Meatballs (Gluten Free)
- Easy Salsa Verde Turkey & Black Bean Enchiladas (Gluten Free)
If you make this Better Than Takeout Chicken Pad Thai, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Better Than Takeout Chicken Pad Thai (Gluten Free)
- Diet: Gluten Free
Description
Quick and easy weeknight style better than takeout chicken pad thai with a sweet and sour spicy sauce, garlicky chicken, and tender rice noodles. This chicken pad thai is saucy, tangy, a bit salty, and a little spicy. Perfect for busy weeknights when you’re looking for something with a ton of flavor, but still quick, healthy-ish, and super delicious.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 8 ounces gluten free pad thai noodles
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 3 eggs, lightly beaten
- 1 (9 ounce) package bean sprouts
- ¼ cup roasted peanuts, chopped
- 4 green onions, chopped
Sauce
- 2 tablespoons gluten free tamari
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha sauce
- 2 tablespoons fish sauce
- 3 tablespoons raw honey
- juice from 2 limes
- ¼ teaspoon red pepper flakes
Toppings
- green onions
- lime wedges
- cilantro leaves
- sriracha sauce
- roasted peanuts
Instructions
- Place rice noodles in a large bowl and cover with very hot tap water. Stir to separate. Allow noodles to soak until softened and pliable, but not fully tender, about 20 minutes. Drain noodles and set aside.
- In a small bowl, whisk together gluten free tamari, rice vinegar, sriracha sauce, fish sauce, raw honey, lime juice, and red pepper flakes.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once oil is hot, add the chicken and cook, stirring occasionally until it is no longer pink and fully cooked. Transfer cooked chicken to a plate and drain liquid from skillet.
- Return skillet to stove and place over medium-high heat. Add 1 tablespoon olive oil and garlic, cook until garlic is fragrant, about 30 seconds. Stir in eggs and cook, stirring continuously until eggs are scrambled.
- Add drained noodles and sauce to the skillet. Increase heat to high and cook, tossing and combining everything until noodles are completely coated. Add cooked chicken, bean sprouts, roasted peanuts, and green onions. Continue to cook, tossing continuously, until noodles are tender, about 2 minutes.
- Divide noodles and chicken between plates. Top with green onions, cilantro leaves, roasted peanuts, sriracha sauce, and lime wedges.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
lesley says
Packed with flavor and super easy this Pad Thai recipe is worth skipping take out and easy enough to whip up during the week! One skillet meals are the best and this doesn’t disappoint. It’s just the right amount of sweet and heat and it’s really fun to make. Enjoy!
Emily Chave says
Thank you Lesley for making my Pad Thai recipe. I’m so glad you liked it – it’s one of my favorites!
xo Emily