Soy Free Chicken Pad Thai Recipes

SOY-FREE CHICKEN PAD THAI

Steps:

• Whisk chicken stock, peanut butter, coconut aminos, brown sugar, lime juice, rice wine, chile sauce, garlic, and ginger together in a bowl. Set sauce aside.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
• Heat oil in a skillet over medium heat. Add carrots and cook for 1 minute. Add chicken; cook and stir until chicken is no longer pink inside and juices run clear, 5 to 7 minutes. Add cooked noodles and pour sauce over noodles. Reduce heat to medium-low to prevent overcooking noodles.
• Cook and stir until sauce thickens, 3 to 5 minutes more. Stir in bean sprouts and green onions and remove from heat. Garnish with chopped peanuts, cilantro, and sriracha sauce.

CLASSIC CHICKEN PAD THAI

Steps:

• Soak rice noodles in a bowl of water for 15 minutes.
• Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
• Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
• Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
• Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

CHICKEN PAD THAI

Steps:

• Soak the noodles in warm water for about 20 mins or until al dente, then drain. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth.
• Heat half the oil in a frying pan or a wok over a medium heat. Add the garlic and chilli and fry for 30 seconds until fragrant. Tip in the chicken and cook for 5 mins until golden. Add the coriander stalks, spring onions and turnip (if using), and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they're starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
• When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
• Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.

CHICKEN PAD THAI

Steps:

• Mix the chicken with half the sesame oil, flour, half the soy sauce and half the ginger paste and leave to marinade as long as possible (overnight if you can).
• Combine the remainder of the soy sauce, stock cube, sherry, vinegar, tomato puree, dried chilli, water and lemon juice in a jug.
• Fry the chicken until brown then set aside.
• Stir fry the onion, mange tout, baby sweetcorn and red and yellow peppers with the rest of the sesame oil and ginger paste for 2-3 minute.
• Add half the carrot, the bamboo shoots and water chestnuts and stir fry for a further 2 minute.
• Add the chinese leaves and half the beansprouts.
• Add the sauce mix from the jug and the thai sweet chilli sauce and mix well.
• While you are stir-frying, boil the noodles in a pan of water (usually about 5 min).
• Drain the noodles and add to your stir fry and mix well.
• Serve in bowls and garnish with the remainder raw carrot and beansprouts and the coriander and peanuts.