Chicken Pad Thai: Gluten & Dairy Free, Low FODMAP

Ingredients: Pad Thai

• 2 packs flat, thick rice noodles
• chicken breast
• 3 tablespoons tamari
• 1 teaspoon cornstarch
• 3 tbsp garlic infused olive oil
• 1/4 cup chicken broth
• 3 handfuls bean sprouts
• 1/2 cup freshly chopped cilantro
• 3 sliced green onion tops (scallions)
• 1/3 cup crushed peanuts
• lime
• 3 eggs

Ingredients: Pad Thai Sauce

• 2 tsp rice vinegar mixed with 2 tsp brown or coconut sugar
• 1/4 cup chicken broth
• 1 tablespoon tamari
• 3 tablespoons fish sauce
• 3 1/2 tablespoons brown or coconut sugar
• 1 tsp cayenne pepper

Instructions:

Bring a large pot of unsalted water to a boil for your rice noodles. While waiting for your water to come to a boil, start to make the pad thai sauce.

To a bowl, combine 2 tsp rice vinegar and 2 tsp brown or coconut sugar. Whisk to make sure the sugar has dissolved. Next, add your 3 tbsp fish sauce to the bowl, and continue whisking. Then add your 1/4 cup chicken broth, 1 tsp cayenne pepper, 1 tbsp tamari, and your 3 and 1/2 tbsp brown or coconut sugar. Whisk until your sauce is formed and sugar is dissolved. Set your sauce aside for later.

Add your package of rice noodles to the water and let them cook until they are a bit too firm to eat (they will finish cooking in your pan later). Drain your noodles and rinse them with cold water so that they do not cook any further or stick together. Chop about 3 cups of raw chicken breast and then bring a large pan (preferably a wok if you have one) to medium heat on your stovetop. Add 3 tbsp of garlic infused olive oil to the pan while it heats, and then add your chopped chicken breast. While your chicken is cooking, add 3 tbsp of tamari and 1 tsp of cornstarch to the pan.

Once the chicken is cooked, push it to one side of your dish, and scramble 3 eggs on the other side. Once the eggs are scrambled, add your drained rice noodles to the pan and pour your pad thai sauce over top. Let your noodles marinate in the sauce for 5 minutes or so, stirring occasionally.

Add your bean sprouts to the pan and continue to cook for another 2 minutes. Taste your noodles to make sure that they are fully softened to desired texture before removing the pad thai from the heated stovetop.

Garnish your dish with crushed peanuts, scallions, cilantro and lime juice. Enjoy!