This flavorful twist on a classic favorite brings all the deliciousness of Pad Thai without using soy. It’s a perfect dish for anyone looking to enjoy bold, satisfying flavors with a simple, wholesome recipe.
Start by mixing together the chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger in a bowl. Set this sauce aside for now. Next, bring a large pot of lightly salted water to a boil. Add the rice noodles and cook them uncovered, stirring occasionally, until they’re tender but still have a bit of bite—about 4 to 5 minutes.
While the noodles cook, heat some oil in a skillet over medium heat. Toss in the carrots and let them cook for a minute or so. Then add the chicken and cook, stirring occasionally, until it’s no longer pink and the juices run clear, which should take about 5 to 7 minutes. Drain the noodles and add them to the skillet with the chicken. Pour the sauce over everything and turn the heat down to medium-low so the noodles don’t get mushy.
Keep stirring everything together for about 3 to 5 minutes, until the sauce thickens nicely and coats the noodles. Finally, stir in the bean sprouts and green onions, then take the pan off the heat. Serve it up with a sprinkle of chopped peanuts, fresh cilantro, and a drizzle of sriracha for a little kick.
- Use tamarind paste to achieve the authentic tangy taste that balances the sweetness and spice.
- Cook the rice noodles just until tender to avoid them becoming mushy.
- Toast the peanuts lightly for extra crunch and enhanced flavor.
This dish offers the vibrant flavors of traditional Pad Thai without using soy, making it perfect for those with soy allergies or sensitivities. It’s a delicious way to enjoy a classic favorite while keeping the ingredients simple and accessible.
Serve with fresh lime wedges and a sprinkle of chopped cilantro for brightness. Add extra chili flakes or sliced fresh chili on the side for those who like it spicy. A side of crunchy bean sprouts or a simple cucumber salad pairs well to add freshness.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan with a splash of water to prevent the noodles from drying out. Avoid freezing, as it may change the texture of the noodles and vegetables.
