This Gluten-Free Pad Thai Recipe is so full of flavor, and comes together so quickly! It’s soy-free and seed oil free, and it’s a bonus that it is a one pan meal! It tastes just like traditional Pad Thai, or better!

I’m telling you – this Gluten-Free Chicken Pad Thai needs to be in your monthly rotation!

The BEST Gluten Free Pad Thai Recipe | NO Soy or Seed Oil

Why You Will Love This Recipe:

Comes Together in 30 Minutes or Less: This Pad Thai easy recipe is perfect for busy weeknights when you want a delicious, home-cooked meal without spending hours in the kitchen. With a little prep work and simple ingredients, you can have a restaurant-quality dish on the table in half an hour. The quick cook time means you can enjoy a satisfying meal without the stress or long wait.
Feeds a Crowd: Whether you’re hosting a dinner party or feeding a hungry family, this Pad Thai recipe is a crowd-pleaser. The generous portions ensure everyone leaves the table satisfied. Plus, it’s easy to scale up if you’re serving more people—just double the ingredients and you’re good to go!
It’s a One-Pan Meal: Who doesn’t love a meal that minimizes cleanup? This Pad Thai is cooked entirely in one pan, making it as convenient as it is delicious. Fewer dishes mean more time to relax and enjoy your meal, and the flavors meld together beautifully as everything cooks in the same skillet.
Makes for Great Leftovers: Pad Thai tastes just as good, if not better, the next day. The flavors have more time to develop, and the noodles soak up the sauce even more. Store leftovers in an airtight container in the fridge, and you’ve got a quick and tasty lunch or dinner ready to go. Simply reheat gently on the stovetop for the best results.
Gluten-Free, Soy-Free, and Seed Oil-Free: This recipe is tailored for those with dietary restrictions without sacrificing flavor. By using flat rice noodles, coconut aminos instead of soy sauce, and avocado oil instead of seed oils, this Pad Thai is gluten-free, soy-free, and seed oil-free. It’s a dish that accommodates various dietary needs while still delivering that classic, satisfying Pad Thai experience.
Fresh Ingredients: the fresh ingredients can easily be found at your local grocery store and it makes all the difference in the flavor of this dish!

Ingredients

Rotisserie chicken or chicken thighs: Opt for a juicy rotisserie chicken for convenience, shredding the tender meat off the bone. Alternatively, chicken thighs offer a richer flavor and can be pan-seared until golden brown, then sliced into bite-sized pieces.
Eggs: Large, organic eggs work best for a fluffier texture. Lightly scramble them for a classic Pad Thai or leave the yolks slightly runny for a richer dish.
Red bell pepper, chopped: Fresh, crisp red bell peppers add a pop of color and a sweet, slightly tangy flavor that balances the savory elements of the dish. Make sure to chop them into uniform pieces for even cooking.
Grated carrots: These add a subtle sweetness and a vibrant orange hue, enhancing both the flavor and visual appeal of your Pad Thai. Grating them finely allows them to blend seamlessly into the dish.
Scallions/green onions, chopped: Both the white and green parts of scallions add a mild onion flavor and a nice crunch. Use them as a garnish for a fresh, green finish.
Garlic cloves, minced: Freshly minced garlic infuses the dish with a pungent, aromatic depth. Adjust the quantity to your preference for a more or less intense garlic flavor.
Flat rice noodles: These noodles are the backbone of Pad Thai, offering a chewy texture that soaks up the flavors of the sauce beautifully. Follow the package instructions for cooking, ensuring they’re al dente for the perfect bite.
Dry roasted peanuts: Crushed dry roasted peanuts provide a crunchy contrast to the tender noodles and juicy chicken. They also add a nutty richness that complements the overall dish.
Avocado oil: A healthier alternative to traditional oils, avocado oil has a high smoke point, making it ideal for stir-frying the ingredients without burning. Its mild flavor doesn’t overpower the other elements.
Lime: Fresh lime juice brightens the dish with its tangy acidity. Serve wedges on the side for squeezing over the top just before eating.
Cilantro: Fresh cilantro leaves add a burst of herbal freshness and a pop of green. Sprinkle generously over the finished dish to enhance its flavor and aroma.
Salt and pepper to taste: Essential for seasoning, use sea salt and freshly ground black pepper to balance the flavors in the dish to your liking.

For the Pad Thai Sauce

Brown sugar: Adds a hint of caramel-like sweetness, balancing out the salty and sour components of the sauce. (you could substitute for coconut sugar)
Rice vinegar: Provides a mild acidity that brightens the sauce without overpowering it. Use seasoned rice vinegar for an extra layer of flavor.
Fish sauce: This umami-rich condiment gives Pad Thai its signature savory depth. A little goes a long way, so add gradually until you reach your desired level of saltiness.
Coconut aminos: A soy-free alternative to soy sauce, coconut aminos contribute a slightly sweet, savory flavor that complements the other ingredients. It’s also lower in sodium, making it a healthier choice. You could substitute gluten-free soy sauce.
Sriracha: Adds a spicy kick and a touch of tanginess. Adjust the amount according to your spice tolerance for a perfectly balanced heat.

Instructions

Prepare the Pad Thai noodles: Follow the instructions on the package to cook the flat rice noodles. Typically, this involves soaking the noodles in hot water until they soften, usually around 5-10 minutes. Be careful not to overcook them; they should be al dente, with a slight bite. Once done, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside.
Shred the chicken: If using a rotisserie chicken, remove the skin and bones, then shred the meat into bite-sized pieces. Set aside. If you’re using chicken thighs (or chicken breast, though it’s not the preferred choice for this recipe), season them lightly with salt and pepper. Heat a little oil in a skillet over medium heat and cook the chicken thighs until browned on both sides and fully cooked through, about 6-7 minutes per side. Once cooked, remove from the skillet, let cool slightly, and shred or slice into thin strips.
Make the Pad Thai sauce: In a medium bowl, combine all the ingredients for the sauce: brown sugar, rice vinegar, fish sauce, coconut aminos, and Sriracha. Whisk together until the sugar is fully dissolved and the sauce is smooth. Taste the sauce and adjust the flavors as needed, adding more Sriracha for heat or more brown sugar for sweetness. Set the sauce aside.
Cook the vegetables: In a large pan or wok, heat a dollop of coconut oil over medium heat. Once melted and hot, add the chopped red bell pepper, grated carrots, and about two-thirds of the chopped scallions. Cook, stirring frequently, for 3-4 minutes until the vegetables are slightly tender but still crisp. This will bring out their natural sweetness while maintaining their vibrant color.
Add the garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be careful not to let the garlic burn, as it can become bitter.
Combine with chicken and eggs: Add the shredded chicken to the skillet, stirring to combine with the vegetables. Move the mixture to one side of the pan to create space for the eggs. Crack the eggs directly into the skillet and scramble them, cooking until they are just set and fully cooked. Once done, mix the scrambled eggs with the chicken and vegetables until everything is evenly distributed.
Incorporate the noodles and sauce: Reduce the heat to low. Drain the prepared noodles and add them to the skillet. Pour in the Pad Thai sauce, making sure to coat the noodles and other ingredients thoroughly. Add half a cup of chopped peanuts (feel free to add more if you love the extra crunch) and toss everything together to combine. Let the mixture cook for 3-4 minutes, stirring occasionally to ensure the noodles soak up the sauce and the flavors meld together.
Serve: Divide the Pad Thai into bowls. Top each serving with a squeeze of fresh lime juice, lime wedges on the side, a sprinkle of fresh cilantro, additional crunchy peanuts, and the reserved chopped scallions. (optional: top with red pepper flakes). Serve immediately and enjoy your homemade Pad Thai, packed with layers of flavor and texture!

Tips and Tricks

Soak the Noodles Just Right: When preparing the rice noodles, be sure to soak them according to the package instructions, but err on the side of slightly undercooking them. They’ll continue to soften when tossed in the sauce, ensuring they don’t become mushy. If they’re too soft after soaking, give them a quick rinse in cold water to halt the cooking process.
Customize the Protein: While chicken is a popular choice, Pad Thai is incredibly versatile. You can easily swap out the chicken for shrimp, tofu, or even a combination of both. If using shrimp, add them to the skillet just after the garlic, cooking until they’re pink and curled before adding the other ingredients.
Make Ahead Pad Thai Sauce: Double the sauce recipe and store it in an airtight container in the fridge for up to a week. Having the sauce ready to go makes weeknight dinners quick and easy, and you can use it to flavor stir-fries, marinades, or other noodle dishes.
Vegetable Variety: Don’t be afraid to mix up the vegetables based on what you have on hand or your personal preferences. Snow peas, bean sprouts, or even baby corn can be excellent additions. Just be mindful of their cooking times to maintain the perfect texture.
Crush the Peanuts Yourself: For the freshest flavor, buy whole dry roasted peanuts and crush them yourself using a mortar and pestle or by placing them in a sealed bag and lightly pounding with a rolling pin. Freshly crushed peanuts have a more intense flavor and better texture than pre-crushed ones.
Control the Heat: If you’re sensitive to spice, start with a small amount of Sriracha in the sauce and add more to taste. Alternatively, you can offer extra Sriracha on the side so everyone can customize the heat level to their liking.
Perfect Egg Scramble: To get a fluffy and soft scramble, lower the heat slightly when you add the eggs, and don’t over-stir them. Let them set a bit before breaking them up, so you get nice, distinct pieces of egg throughout the dish.
Fresh Herbs Last: Add the cilantro and scallions right before serving to maintain their fresh, vibrant flavor. If you add them too early, they can wilt and lose their bright, herbaceous punch.
Balancing Flavors: Pad Thai is all about balance. If the sauce tastes too salty, add a bit more lime juice or a splash of rice vinegar. If it’s too sweet, a little more fish sauce or a pinch of salt can help. Taste as you go to achieve the perfect balance of salty, sweet, sour, and spicy.
Reheat with Care: If you have leftovers, reheat them gently in a skillet over low heat with a splash of water or a bit more sauce to loosen up the noodles and prevent them from drying out. Avoid microwaving, as it can make the noodles too soft.

Check out the recipe card below!

The BEST Gluten Free Pad Thai Recipe | NO Soy or Seed Oil

Print Recipe

Prep Time:15

Cook Time:16

Ingredients

4 cups Rotisserie chicken or Chicken Thigh
3 eggs
1 red bell pepper chopped
1 1/2 cups grated carrots
4 scallions chopped
4 garlic cloves minced
14 ounces rice noodles
3/4 cup dry roasted peanuts
Coconut oil
Lime
Cilantro
Salt and pepper to taste

Pad Thai Sauce

1/4 cup brown sugar
1 1/2 tablespoons rice vinegar
2-3 tablespoons fish sauce
2 tablespoons amino
Sriracha

Instructions

Prepare rice noodles according to the packaging
Shred the rotisserie chicken and set aside
Combine all the ingredients for the sauce in a medium bowl. Whisk together and set aside
Into a skillet add a dollop of coconut oil then the bell pepper, carrots, and 2/3 ish of the scallions. Cook on medium heat until slightly tender, then add the garlic and cook for an additional 1-2 minutes.
Stir in the chicken, then move the ingredients to one side of the pan so you can add the eggs to the skillet, scrambling them until cooked. Blend all the ingredients together.
Turn the flame to low. Drain the prepared noodles and add to the skillet, add 1/2 cup of the chopped peanuts (I always add a bit more because… yum) and pour in the sauce. Cook for 3-4 minutes.
Serve in bowls and top with lime juice, cilantro, peanuts and scallions!
Enjoy!

Servings: 6

The BEST Gluten Free Pad Thai Recipe | NO Soy or Seed Oil

Why You Will Love This Recipe: