Pad Thai (Gluten & Soy Free)

Traditional Thai flavor in a quick stir fry.

We love Thai food - really all Asian food.  So, I have had to be creative in coming up with recipes that capture the flavors we love while omitting gluten and soy.  It can be tricky to say the least!  As it turns out, traditional Pad Thai is both gluten and soy free.  It is made with rice noodles (not wheat) and fish sauce, which gives this dish its flavor and saltiness instead of soy sauce. 

It was such a big hit at our house that it is now my go-to stir fry.  All of the ingredients can be prepared a head of time and stored in the refrigerator (homemade meal kit!).  Then, when you are ready, it can be cooked in less than 10 minutes.

Juice of 1 large Lime

3 Tbsp fish sauce

3 Tbsp Raw or Brown Sugar

1/4 tsp Red Pepper Flakes (more if you like heat)

1 (8 oz) package Pad Thai Brown Rice Noodles

4 Tbsp Sesame Oil

2 cloves Garlic, minced

1 Onion, thinly sliced

2 Chicken Thighs, diced

2 Eggs, lightly beaten

1-2 cups Bok Choy, thinly sliced

Toppings:

Green Onions, chopped

Fresh Cilantro, chopped

Peanuts or Cashews, chopped

Combine the first 4 ingredients to make the sauce.  Stir well and set aside.

Prepare the rice noodles according to the package instructions.

Heat a large skillet or wok over high heat.  Add  2 Tbsp sesame oil, onion and chicken.
Add the garlic when the chicken is almost done and cook for 1 minute,
being careful not to burn the garlic.

When the chicken is done,
 remove everything from the skillet or wok on to a plate and set aside.

 Add the remaining oil (2 Tbsp) with the eggs and scramble them.

Reduce the heat to low and add the sauce, noodles, bok choy and chicken.

Toss well and serve with toppings.

Serves 4