One-pan Allergy-friendly Chicken Pad Thai
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!
Servings: 2 people
Calories: 388kcal
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!