Takeout cravings are real, and there is absolutely no shame in them. This chicken pad thai gives you all that saucy, savory, noodle-pulling satisfaction without the gut regret that sometimes follows. It comes together in about 35 minutes, uses ingredients you can find at any grocery store, and checks every box: gluten-free, lactose-free, and Monash University Low FODMAP Certified™ aligned.
Ingredients:
(Makes 4 servings )
Noodles and Protein
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10 oz flat rice noodles (certified gluten-free, found in the Asian foods aisle)
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500 g boneless, skinless chicken breasts, sliced into thin strips
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2 tbsp garlic-infused olive oil (for cooking chicken; provides garlic flavor without the FODMAPs)
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Salt and black pepper to season
Sauce
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3 tbsp gluten-free tamari (use in place of regular soy sauce)
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2 tbsp rice vinegar
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1 tbsp fresh lime juice
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1 tbsp fish sauce (check label for gluten-free)
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2 tbsp pure maple syrup (use in place of brown sugar; low FODMAP at this amount)
Vegetables
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1 medium red bell pepper, thinly sliced then halved
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1 cup matchstick carrots
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1 cup bean sprouts (fresh; or substitute with shredded green cabbage if unavailable)
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3 large eggs
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3 green onions, green tops only, sliced into 1-inch pieces (avoid the white bulbs, which are high FODMAP)
Note: Bean sprouts are low FODMAP at servings up to 1 cup. Stick to one serving per person.
Garnish
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½ cup unsalted peanuts, roughly chopped
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¼ cup fresh cilantro, chopped
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Extra lime wedges for serving
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Red pepper flakes (optional, for heat)
Materials needed:
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Large wok or wide non-stick pan (12-inch)
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Medium saucepan (for noodles)
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Small bowl (for sauce)
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Tongs or wooden spatula
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Colander
How to Make It:
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Soak the noodles
Place the rice noodles in a large bowl and cover with room-temperature water. Let them soak for 20 to 25 minutes until they are soft but still slightly firm, then drain and set aside. Do not use boiling water, or they will turn mushy before they even hit the pan. -
Mix the sauce
In a small bowl, whisk together the gluten-free tamari, rice vinegar, lime juice, fish sauce, and maple syrup until fully combined. Set this aside. Having the sauce ready before you start cooking makes the whole process much smoother. -
Cook the chicken
Heat 1 tablespoon of the garlic-infused olive oil in your wok or pan over medium-high heat. Season the chicken strips with a pinch of salt and black pepper, then add them to the pan in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Transfer to a plate and set aside. -
Cook the vegetables
Add the remaining tablespoon of garlic-infused olive oil to the same pan. Add the red bell pepper and matchstick carrots and stir-fry for about 2 to 3 minutes until they are slightly softened but still have a little crunch. You want color and texture here, not mush. -
Scramble the eggs
Push the vegetables to the edges of the pan to clear the center. Crack the 3 eggs directly into the middle and scramble them quickly with your spatula. As soon as they begin to set but are still slightly soft, stir them together with the vegetables. -
Add the noodles and sauce
Add the drained noodles and the cooked chicken back into the pan. Pour the sauce over everything and toss well using tongs or a spatula to coat evenly. Cook for 1 to 2 minutes, tossing continuously, until the sauce has absorbed and everything is glossy and well combined. -
Add the fresh toppings
Remove the pan from heat. Add the bean sprouts and green onion tops and toss gently to combine. The residual heat softens them just enough without making them limp. -
Serve
Divide into bowls and top with chopped peanuts, fresh cilantro, and a squeeze of lime. Add red pepper flakes if you like a little heat. Serve immediately while the noodles are still warm and saucy.
Go Ahead, Your Wok Is Waiting
Go ahead and close the delivery app. This one is better and faster, and your gut will thank you for it.* Give it a go and tag @getregulargirl on Instagram when your bowl is ready.