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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.

Prep 15 min Cook 12 min Total 27 min Level Easy

Serves 4

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

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 min
Do 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 min
If 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 min
Ensure 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 min
Watch 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 min
If 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 min
Adding 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 min
A fresh squeeze of lime right before eating balances the rich, savory flavors perfectly.

Nutrition

485

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

980

Sodium (mg)

165

Cholesterol (mg)

Equipment

large wok or skillet
mixing bowls
tongs
whisk
chef's knife
cutting board

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.