Easy gluten-free thai chicken pasta {Vegan, gluten-free}

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Thai food is quickly growing in popularity, and what’s not to love about it. 🙂 For years I’ve been enjoying pad thai, courtesy of the Thai food place 5 minutes down the road. I have to say, that it’s because of them that I fell head over heels for this type of food. Sadly because of New York being shut down, everything except the grocery store and other essential business are closed, so I can no longer get my weekly Thai food fix. 🙁 But that doesn’t mean I can’t whip up my own creation. 

I tried this recipe last night and it was superb. It requires little ingredients and is ready and on your plate in under 40 minutes. The best part is that you can save the remaining pasta as leftovers for during the week so you won’t need to be making unnecessary trips to the grocery store and can instead stay in. 

This recipe uses brown rice pasta but if you prefer to use gluten-free pad thai noodles then they can easily be swapped out. I don’t recommend using regular pasta because it will not work well with the peanut sauce. Also, if you are vegan then replace the chicken with tofu or another meat substitute and leave the scrambled eggs out.

Ingredients

• 16 oz brown rice pasta 
• 4 tbsp olive oil
• 2-3 lbs chicken breasts (depending on how much chicken you like) – replace with tofu if vegan.
• 1 orange pepper chopped
• 1 white onion chopped
• 5 cloves garlic minced 
• 2 eggs scrambled – omit of making this recipe vegan.

Sauce

• 4 tbsp peanut butter
• 4.5 tbsp honey
• 3.5 tbsp lime juice 
• 3 tbsp rice vinegar
• 1/4 cup + 2 tbsp gluten-free soy sauce

Garnish

• Parsley (optional)

Directions

1. Cook pasta as directed on package. After pasta is done cooking drain and put under cold water for 3 minutes.
2. While pasta is cooking cut chicken up into 1-inch pieces and add to a pan with olive oil and cook until crispy/browned. About 10-13 minutes.
3. While chicken is cooking, chop up pepper, onion, garlic, set aside. Once the chicken is cooked remove from pan and into a bowl making sure to leave any oil/ juices in the pan. Add in veggies to the same pan and cook for 4 minutes.
4. In a separate pan while veggies are cooking scramble eggs.
5. Add in cooked veggies, chicken, and eggs back into the main pan (used to cook chicken), toss, add sauce, combine until everything is coated. 
6. Add in pasta, toss until combined, and cook for 5 minutes.
7. ENJOY 🙂 Garnish with parsley (optional).

Make this recipe and use the hashtag #theresahealeycooking on Instagram so I can see how it came out!

Thanks for reading today’s post. I hope you all have a safe and wonderful week.

Etsy: WithLoveFromTtoYou

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