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–+ servings

Gluten Free Pad Thai (Quicker Than Takeout)

Two bowls of gluten free pad thai with chicken and vegetables topped with crushed peanuts and lime wedges.
Gluten-free Pad Thai is a fast, flavorful way to bring Thai takeout straight to your kitchen. This homemade version has all the sweet, tangy, savory flavors you love, but is allergy-friendly and very customizable. Easily make it soy free or vegetarian with a few simple swaps.  
Author: Lindsey Jenkins
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
 

  • 10 oz pad thai noodles also called rice sticks
  • ¾ pound boneless skinless chicken breasts thinly sliced
  • 2 large eggs beaten

Pad Thai Sauce

Stir Fry

  • 2-3 tablespoons avocado oil divided
  • 2 shallots diced
  • 4 garlic cloves minced
  • 1 large carrot diced
  • 1 small red bell pepper cut into thin strips
  • 6 green onions cut into 2-inch pieces
  • 8 oz firm tofu cut into 2-inch long sticks
  • 2 cups mung bean sprouts

For Serving

  • roughly chopped peanuts
  • lime wedges

Instructions

  • Cook the noodles. Soak the rice noodles according to the package instructions. They should be al dente. Drain and rinse under cold water. Set aside.
  • Make the sauce. In a small bowl, whisk together the sauce ingredients until smooth.
  • Saute vegetables. Heat a large pan (12-inch is ideal) over medium-high heat. One hot, add 1-2 tablespoons of oil, shallot, garlic, carrot, bell pepper, and green onion. Cook for 1-2 minutes stirring frequently.
  • Cook the chicken. Add 1 tablespoon of oil if needed and the thinly sliced chicken or protein of choice. Cook stirring often until the chicken is starting to turn white but not completely cooked through. Stir in 1 tablespoon of the pad thai sauce.
  • Scramble eggs. Push vegetables and chicken to one side of the pan, pour in beaten eggs on the other side, and scramble until just set. 
  • Combine. Add the tofu, bean sprouts, cooked noodles, and sauce. Toss to combine and turn off the heat.
  • Garnish. Garnish with chopped peanuts and lime wedges. Serve immediately.

Notes

Use a different protein - use shrimp or beef instead of chicken.
See the blog post for helpful tips, storage, and recipe FAQs.

Make It Your Way: Substitutions & Variations

Make it vegetarian - use vegan fish sauce, omit chicken and use 16 ounces of tofu.
Make it nut free - omit the peanuts.
Use a different protein - use shrimp or beef instead of chicken.
Use different vegetables - zucchini, snap peas, mushrooms, or any other vegetable you enjoy.
Make it soy free - use coconut aminos and homemade vegan oyster sauce using coconut aminos. You can omit the tofu and use 1.25 pounds of chicken.
Make it spicy - add red pepper flakes, chili garlic sauce, or sliced Thai chilies.
Add-ins - fresh cilantro.