Sick of soggy clumps of rice noodles when trying to make a Pad Thai? You might just have been using the wrong method! This easy allergy-friendly chicken Pad Thai takes just some prep and so quick to put together. Perfect for when you are craving Thai takeout!
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What is in a traditional Pad Thai? How to make it allergy-friendly?
As a popular street food in Thailand, Pad Thai usually contains threads of scrambled eggs that cooks in no time. It is also common to find roasted peanuts sprinkled generously on top for the texture. While we cannot have the exact same recipe due to allergies, we made this short-cut allergy-friendly chicken pad thai recipe at home. Bonus, it was still delicious and bursting with flavor!
Tamarind sauce is another key ingredient that an authentic Pad Thai recipe calls for. Tamarind is usually sold dried in boxes in neighborhood supermarkets. You can also find concentrated tamarind paste and prepared tamarind sauce in specialty or ethnic supermarkets or online.
However, with some creativity, you can make a similar taste at home without the tamarind sauce! From my experiment, a mix of gluten-free soy sauce, tomato paste and brown sugar gives a surprisingly similar result! Served with generous squeeze of lime juice of course!
Which type of rice noodle should I use for chicken Pad Thai?
If you are new to gluten-free Asian cooking, you might be overwhelmed by the range of different rice noodles out there. From vermicelli, rice sticks, rice pasta, to brown rice ramen, thin, medium, thick, extra thick…
For this particular recipe, I would recommend dry flat rice sticks with about 3.5 mm width like this one (Affliate link).
What are the other protein options besides cooked chicken breast?
You can use any leftover meat in this recipe as long as it is mildly or neutrally seasoned. For vegan options, fan-fried sliced pressed tofu (dou gan) and sliced tempeh will work great in this recipe too!
Looking for more allergy-friendly stovetop quick meals recipes?
Check out the belated recipe collection here!
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One-pan Allergy-friendly Chicken Pad Thai
Ingredients
- 200 g Rice noodles Pho noodles, ho fan, half a package
- 1 tbsp Dried mini shrimp skin or dried mini shrimp
- 1 cup Chicken breast Cooked and sliced
- 2-3 cups Green beans, bell pepper and onions sliced, or any other sliced vegetables
- 2 tbsp Cooking oil
- 1 tbsp Lime juice
Sauce
- 2 tbsp Gluten-free soy sauce or tamari, coconut aminos
- 2 tbsp Tomato paste
- 1 tbsp Brown sugar or coconut sugar
- 1/2 cup Water
Instructions
- 1 hour before cooking, in a big bowl or a deep dish, soak rice noodles with just enough water to cover.
- Prepare sauce mixture in a small bowl by mixing the sauce ingredients. Set aside.
- Heat cooking oil in pan over medium heat, sauté dried mini shrimps until fragrant
- Add sauce and soaked rice noodles to pan. Keep stirring to prevent sticking and add water to pan by 1/2 cup increments if needed
- When noodles are almost done, add sliced protein and veggies to pan and stir until heated through but still crisp
- Serve with generous squeeze of lime juice and enjoy!
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