Super Easy Chicken Pad Thai

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Average Rating: 4.5 | Rated By: 2 users

This is a quick and simple chicken Pad Thai dish. For the nights that you are short on time, this gluten-free Thai dish makes an ideal dinner. Once the veggies are chopped all you need is 15 minutes to cook this delicious Thai meal

 

Ingredients

  • 2 Tbsp. GF tamari sauce ~ • 1 Tbsp. agave nectar • 4 garlic cloves, crushed • 1 Tbsp. minced ginger • 1 ½ lb. thinly sliced skinless boneless chicken (breast or thigh)
  • 1 Tbsp. coconut oil
  • 1 cup GF chicken broth ~ • 1 tbsp. tapioca starch • 1 Tbsp. fish oil • 1 Tbsp. fresh lime juice
  • 1 red bell pepper, thinly sliced
  • 1 bunch green onions, thinly sliced into 2-inch long pieces
  • 2 cups sliced mushrooms
  • 2 cups bean sprouts
  • 1 bunch fresh cilantro, chopped
  • 1 hot chili pepper, chopped (optional)
  • 200 g GF bean thread or rice noodles (prepare as per package directions)
  • For the garnish; cilantro, sesame seeds and lime wedges
  • Instructions

  • In a large bowl mix together tamari sauce, maple syrup, garlic, ginger and chicken. Set aside while you prepare vegetables and noodles
  • In a wok or a large non-stick pan heat coconut oil over medium-high heat, add marinated chicken and stir-fry for 5 minutes or until no longer pink
  • Mix together chicken broth, tapioca starch, fish oil and lime juice. Add to the chicken with bell pepper, green onions and mushrooms. Cover and cook over medium-low heat for 8 minutes or until the sauce slightly thickens, stirring occasionally
  • Stir in bean sprouts, noodles and cilantro, and cook just long enough for everything to get heated through about 2 minutes
  • Garnish with cilantro, sesame seeds and lime wedges


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