Nut-Free Classic Pad Thai Noodles

Savor the vibrant flavors of Nut-Free Classic Pad Thai Noodles, a brilliant twist on the beloved Thai street food favorite, perfect for those with nut allergies. This recipe combines tender rice noodles with juicy strips of chicken, fresh veggies like crisp bean sprouts, julienned carrots, and chopped green onions, all tossed in a tangy, umami-rich sauce made from soy sauce, fish sauce, tamarind, and a hint of brown sugar—no nuts required. With a quick 20-minute prep and cook time, this dish is both weeknight-friendly and irresistibly delicious. Finished with a squeeze of lime for a zesty kick, this nut-free Pad Thai is a crowd-pleaser that stays true to its roots while catering to dietary needs.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 8 ounces Chicken breast
• 2 tablespoons Vegetable oil
• 2 large Eggs
• 3 cloves Garlic cloves, minced
• 2 cups Bean sprouts
• 4 stalks Green onions, chopped
• 1 medium Carrot, julienned
• 1 medium Lime, cut into wedges
• 3 tablespoons Soy sauce
• 2 tablespoons Fish sauce
• 2 tablespoons Brown sugar
• 1 tablespoon Tamarind paste
• 0.5 teaspoon White pepper

Directions

Step 1

Soak the rice noodles in warm water for 15-20 minutes until they are softened but not mushy. Drain and set aside.

Step 2

Slice the chicken breast into thin strips.

Step 3

In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, tamarind paste, and white pepper and set the sauce mixture aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the sliced chicken and cook until it's fully cooked through and lightly browned. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the remaining tablespoon of oil. Add minced garlic and sauté until fragrant, about 30 seconds.

Step 6

Push the garlic to the side of the pan and crack the eggs into the pan. Allow them to cook and scramble the eggs until just set.

Step 7

Add the rice noodles, cooked chicken, and sauce mixture to the pan. Toss everything together gently to coat the noodles and chicken in the sauce.

Step 8

Add in the bean sprouts, chopped green onions, and julienned carrot. Stir-fry for another 2-3 minutes until the vegetables are just tender-crisp.

Step 9

Serve the Pad Thai noodles hot, garnished with lime wedges on the side for squeezing over before eating.

Nutrition Facts

Serving size	1072.6 grams (1072.6g)

Amount per serving	% Daily Value*
Calories	1216

Total Fat 45.10g	58%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 18.10g
Cholesterol 567mg	189%
Sodium 5768mg	251%
Total Carbohydrate 117.00g	43%
Dietary Fiber 12.10g	43%
Total Sugars 41.10g
Protein 94.40g	189%

Vitamin D 82IU	410%
Calcium 274mg	21%
Iron 8mg	44%
Potassium 1925mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 30.2%

Carbs: 37.4%