Nut-Free Pad Thai Chicken

Savor the vibrant flavors of Nut-Free Pad Thai Chicken, a fresh twist on the classic Thai favorite perfect for those with nut allergies. This quick and easy recipe combines tender rice noodles, juicy stir-fried chicken, crisp vegetables like bean sprouts and red bell peppers, and a rich, tangy tamarind-based sauce sweetened with brown sugar. Infused with aromatic garlic and finished with fresh cilantro and zesty lime wedges, this dish comes together in just 40 minutes, making it ideal for busy weeknights. Skip the peanuts without sacrificing flavor, and enjoy a wholesome, satisfying meal the whole family will love. Perfect for Thai food enthusiasts seeking allergen-friendly recipes!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces rice noodles
• 3 tablespoons vegetable oil
• 1 pound boneless skinless chicken breast
• 3 garlic cloves, minced
• 2 large egg
• 2 cups bean sprouts
• 3 green onions, sliced
• 1 red bell pepper, thinly sliced
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 2 tablespoons tamarind paste
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 3 tablespoons brown sugar
• 0.5 teaspoon white pepper

Directions

Step 1

Soak the rice noodles according to the package instructions until they are softened, then drain and set aside.

Step 2

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

Step 3

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Slice the chicken breast into thin strips and add them to the pan. Stir-fry until the chicken is cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 4

Add the remaining 2 tablespoons of vegetable oil to the pan. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 5

Push the garlic to one side of the pan and crack the eggs into the other side. Scramble the eggs until fully cooked, then combine them with the garlic.

Step 6

Add the soaked noodles to the pan and pour the prepared sauce over them. Toss the noodles until they are well coated with the sauce.

Step 7

Return the cooked chicken to the pan along with the bean sprouts, sliced green onions, and red bell pepper. Stir-fry everything until the vegetables are tender-crisp and heated through, about 3-5 minutes.

Step 8

Transfer the pad Thai to a serving platter or individual plates.

Step 9

Garnish with fresh cilantro and lime wedges. Serve immediately and enjoy your nut-free pad Thai chicken!

Nutrition Facts

Serving size	1407.9 grams (1407.9g)

Amount per serving	% Daily Value*
Calories	1742

Total Fat 65.40g	84%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 25.40g
Cholesterol 716mg	239%
Sodium 5407mg	235%
Total Carbohydrate 135.20g	49%
Dietary Fiber 14.20g	51%
Total Sugars 61.20g
Protein 155.80g	312%

Vitamin D 82IU	410%
Calcium 325mg	25%
Iron 12mg	66%
Potassium 2465mg	52%

*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: 33.6%

Protein: 35.6%

Carbs: 30.9%