CookPal AI
Soy-Free Chicken Pad Thai

Soy-Free Chicken Pad Thai

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Sauce

    • 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 chili sauce
    • 🧄 1 teaspoon minced garlic
    • ½ teaspoon ground ginger

  • Main ingredients

    • 4 ounces dried rice noodles
    • 1 tablespoon canola oil
    • ½ cup shredded carrot
    • 🐓 1 ½ pounds chicken breasts, diced
    • 🧅 2 green onions, chopped
    • ½ cup bean sprouts

  • Garnish

    • 🥜 ¼ cup chopped peanuts, or to taste (Optional)
    • ¼ cup cilantro, or to taste (Optional)
    • 2 teaspoons Sriracha sauce, or to taste (Optional)

STEPS

1

Whisk chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, Thai chili sauce, garlic, and ginger together in a bowl; set aside.

2

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.

3

Heat oil in a skillet over medium heat. Add carrots; cook 1 minute. Add chicken; cook and stir until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes.

4

Add cooked noodles; pour peanut butter sauce over noodles. Reduce heat to medium-low to prevent overcooking noodles. Cook and stir until sauce thickens, 3 to 5 minutes.

5

Stir in green onions and bean sprouts; remove from heat. Garnish with chopped peanuts, cilantro, and Sriracha sauce.

NUTRIENTS

Per 1 serving

🔥

519

Calories

  • 44
    Protein
  • 39
    Carbs
  • 20
    Fats

💡 Adjust spiciness by adding more or less Thai chili sauce or Sriracha.Substitute coconut aminos with low-sodium soy sauce if soy allergies are not a concern.For a nut-free version, use sunflower seed butter instead of peanut butter.Cook rice noodles to al dente for the best texture.