Chicken Pad Thai

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I had my first taste of Pad Thai years ago and ever since, every now and then I get this NEED to have some!  This remake of the Pad Thai favorite is made with a sauce inspired by a traditional Pad Thai recipe on about.com that is so simple without all the specific Asian foods that I just don’t have hanging around my house all the time. Make this meal gluten free by using gluten free spaghetti noodles or rice noodles.

Prepare noodles according to package directions.

1 lb. boneless, skinless chicken breast or tenders
2 tbsp. sesame seed oil
couple pinches red pepper flakes
3 garlic cloves, minced
1/2 tsp. grated ginger
1 leek, rinsed and chopped

Cut up chicken into bit sized chunks.  Heat oil in large wok or skillet along with the red pepper flakes, garlic and ginger.  Cook chicken until cooked through and beginning to brown on the outside. Remove from pan, set aside and add leek.  Saute for a few minutes while you prepare sauce, stirring occasionally.

In a bowl whisk together:
1/2 cup chicken broth
3 tbsp. rice vinegar
1 tbsp. lime juice
2-3 tbsp. honey
2 tbsp. gluten free soy sauce

Pour sauce over leeks and cook for another few minutes, until leeks are tender.  Add chicken and noodles back into the skillet and toss together.  Remove noodles to serving bowls and top with:

grated carrots
raw unsalted peanuts, roughly chopped
chopped green onions (opt.)


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