Chicken Pad Thai, Gluten & Dairy Free

Servings: 6

Author:

Entrée Gluten Free dairy free gfcf chicken & turkey

Instructions

1 In a pot cover noodle with HOT water to cover. Let stand for 10 to 15 minutes or
until softened. Drain well.
2 Combine chopped peanuts and lime zest in a small bowl. This will be for topping
the finished pad thai. Set aside.
3 In a bowl stir together fish sauce, brown sugar, lime juice, rice vinegar and
Srirasha sauce. Set aside.
4 In a skillet or wok, heat one tablespoon of the oil over medium-high heat. Add
beaten egg and scramble. When egg is cooked, remove and set aside on plate.
5 Heat another tablespoon oil and stir-fry chicken until cooked through.
6 Add minced garlic and bean sprouts to pan, stir-frying until spouts are
crisp-tender.
7 Add softened noodles, green onions, cilantro and fish sauce mixture to pan.
Stir-fry until excess liquid is absorbed in noodles and everything is heated
through, adding egg near the end of cooking.
8 Serve with peanut-lime mixture sprinkled on top and sautéed broccoli or bok
choy.