Soy-Free Chicken Pad Thai
A classic, quick, 30-minute Chicken Pad Thai made entirely soy-free by using coconut aminos. Featuring tender chicken, chewy rice noodles, scrambled eggs, and a perfectly balanced sweet and tangy tamarind sauce.
Equipment
- large wok or skillet
- mixing bowls
- tongs
- whisk
- chef's knife
- cutting board
Ingredients
Noodles and Stir-Fry
- 8 ounces flat rice noodles — dry, medium width (often labeled Pad Thai noodles)
- 2 tablespoons avocado oil — divided
- 1 pound boneless skinless chicken breast — cut into bite-sized pieces
- 3 cloves garlic — minced
- 2 whole large eggs — lightly beaten
- 1.5 cups fresh bean sprouts — rinsed
- 3 stalks green onions — sliced into 1-inch pieces
Soy-Free Pad Thai Sauce
- 3 tablespoons tamarind concentrate — ensure it is concentrate/paste, not the sweetened syrup
- 3 tablespoons coconut aminos — replaces soy sauce
- 1.5 tablespoons fish sauce — check label to ensure no soy additives
- 2 tablespoons coconut sugar — or brown sugar
- 1 tablespoon rice vinegar — unseasoned
- 1 teaspoon sriracha or chili garlic sauce (optional) — adjust to taste for spice
Garnish
- 0.33 cup roasted unsalted peanuts — crushed
- 0.25 cup fresh cilantro (optional) — chopped
- 4 wedges lime wedges — for serving
Noodles and Stir-Fry
| 8 ounces | flat rice noodles | dry, medium width (often labeled Pad Thai noodles) |
| 2 tablespoons | avocado oil | divided |
| 1 pound | boneless skinless chicken breast | cut into bite-sized pieces |
| 3 cloves | garlic | minced |
| 2 whole | large eggs | lightly beaten |
| 1.5 cups | fresh bean sprouts | rinsed |
| 3 stalks | green onions | sliced into 1-inch pieces |
Soy-Free Pad Thai Sauce
| 3 tablespoons | tamarind concentrate | ensure it is concentrate/paste, not the sweetened syrup |
| 3 tablespoons | coconut aminos | replaces soy sauce |
| 1.5 tablespoons | fish sauce | check label to ensure no soy additives |
| 2 tablespoons | coconut sugar | or brown sugar |
| 1 tablespoon | rice vinegar | unseasoned |
| 1 teaspoon | sriracha or chili garlic sauce (opt.) | adjust to taste for spice |
Garnish
| 0.33 cup | roasted unsalted peanuts | crushed |
| 0.25 cup | fresh cilantro (opt.) | chopped |
| 4 wedges | lime wedges | for serving |
Instructions
-
Prepare the rice noodles according to package instructions (usually soaking in hot water for 8-10 minutes until tender but firm, or 'al dente'). Drain, rinse with cold water to stop cooking, and set aside.
~10 minDo not over-soak the noodles, as they will continue to cook in the skillet. -
In a small bowl, whisk together the tamarind concentrate, coconut aminos, fish sauce, coconut sugar, rice vinegar, and sriracha until the sugar is fully dissolved. Set aside.
~2 minIf the tamarind paste is very thick, you can microwave the sauce mixture for 15 seconds to help it dissolve. -
Heat 1 tablespoon of avocado oil in a large wok or skillet over medium-high heat. Add the diced chicken and cook until lightly browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
~6 minEnsure the pan is hot before adding the chicken to get a nice sear. -
Lower the heat to medium. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and sauté for 30 seconds until fragrant.
~1 minWatch the garlic closely so it doesn't burn and become bitter. -
Push the garlic to one side of the pan and pour the beaten eggs onto the empty side. Scramble the eggs quickly until just set, breaking them into smaller pieces.
~1 min -
Add the softened noodles, cooked chicken, and the prepared sauce into the wok. Toss everything together continuously using tongs for about 2-3 minutes, until the noodles have absorbed most of the sauce and are fully tender.
~3 minIf the noodles seem too stiff, add 1-2 tablespoons of water to help them steam and soften. -
Remove the wok from the heat. Fold in the fresh bean sprouts and green onions.
~1 minAdding the sprouts off the heat keeps them crisp. -
Divide the Pad Thai among plates. Garnish generously with crushed peanuts, chopped cilantro, and serve immediately with fresh lime wedges on the side.
~1 minA fresh squeeze of lime right before eating balances the rich, savory flavors perfectly.
Tips & Storage
- Have all your ingredients prepped and near the stove before you start cooking. Stir-fries move very quickly!
- Coconut aminos are slightly sweeter and less salty than standard soy sauce. If you prefer a saltier dish, add an extra splash of fish sauce.
- Tamarind paste is crucial for the authentic sour-sweet Pad Thai flavor. Look for it in the Asian aisle of the grocery store or at an Asian market.
- Storage: Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water to help rehydrate the rice noodles.