Gluten Free Pad Thai

Pad Thai is literally one of my absolute FAVORITE meals. ever. of all time.

I finally got around to try to make it at home and all I can say is “WHY HAVEN’T I DONE THIS SOONER?!”

It was so incredible I’ve already made it twice in one week.

Here’s what you need to make it:

1 pkg of Rice Noodles
3 Chicken breasts sliced into small, thin pieces
2 eggs
1 pint of baby bella (portabella) mushrooms sliced thin
1 carrot sliced into thin strips
baby spinach

garlic powder

3 Limes
soy sauce
coconut oil
fresh mint leaves
fresh cilantro
red curry paste


Cook the rice noodles according to the package, set aside.

Take the chicken breast and cook in saute pan with coconut oil. Sprinkle with salt, garlic powder and ginger.
Remove chicken and add mushrooms, carrots, and spinach until cooked. Remove veggies, and cook the 2 eggs scrambled.

In a bowl combine the juice from 3 limes, 2 Tbs. soy sauce, 3-5 Tbs. red curry paste (depending on how spicy you like it!), 1 Tbs. chopped mint, 1 Tbs. chopped cilantro. Whisk until fully combined.
Add the chicken, veggies, eggs, and noodles into the saute pan. Pour the sauce over everything and mix to combine.

Serve with some fresh cilantro and chopped peanuts.



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