Healthy Pad Thai

Gluten FreeDinnerLunch
Written By Michelle Gauvreau

This is the perfect healthy family weeknight dinner with lots of leftovers! Skip the takeout and make this recipe instead! This gluten free pad thai recipe is a healthier version of a classic takeout dish. Packed with veggies, chicken and brown rice noodles

INGREDIENTS:

  • 5 oz brown rice noodles

  • 2 tablespoons olive oil

  • 1 lb boneless, skinless chicken breasts pounded thinly

  • 1 cup firm tofu, cubed small (optional)

  • 1 cup red bell peppers sliced into thin pieces

  • 2 cup carrots sliced into thin pieces

  • 1/2 cup chopped onion

  • 1 tablespoon garlic minced

  • 1 cup bean sprouts

  • 2 eggs

    For the Sauce:

  • 1 tablespoon natural peanut butter

  • 2 tablespoons honey

  • 2 tablespoons lime juice

  • 1.5 tablespoons rice wine vinegar

  • 2 tablespoons fish sauce

  • ¼ cup coconut aminos or low sodium soy sauce

    For Topping:

  • 1/4 cup green onions sliced thinly

  • ⅓ cup peanuts crushed or chopped

  • red pepper flakes (optional)

  • lime wedges (optional)

  • cilantro (optional)

HOW TO:

1. Cut chicken in 1 inch square pieces. In a large sauté pan, heat olive oil over medium-high heat. Add in cubed chicken to the pan and cook over medium high heat for 12-15 minutes until completely browned and cooked!


2. While chicken is cooking, bring a pot of water to a boil + cook rice noodles according to the directions on the package

3. While noodles/chicken are cooking, whisk together the sauce ingredients + set off to the side. Chop vegetables. 


4. Once chicken has cooked, remove chicken from the pan + set aside in a large bowl. Try to leave the oil in the pan.


5. Add in tofu, peppers, carrots, garlic and onion to the oil and sauté uncovered for 10 minutes. After 10 minutes, stir in bean sprouts and cook for an additional 2 minutes.

6. Push vegetables to one side of the pan + crack eggs into the pan. Scramble eggs until cooked.

7. Stir veggie and egg mixture together. Remove from the pan and set aside with the chicken.

8. Add the sauce mixture to the empty pan (you do not need to clean the pan!) and bring to a boil for 1 minute, stirring constantly. The sauce should bubble and slightly thicken.

9. Add cooked veggies, cooked chicken and cooked noodles into the pan with the sauce and toss to combine, top with garnish!

Michelle Gauvreau
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Healthy Fried Peppers