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Easy gluten-free Thai chicken pasta

Gluten-free, Vegan
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner
Servings 8 servings


  • 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


  • Cook pasta as directed on package. After pasta is done cooking drain and put under cold water for 3 minutes.
  • 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.
  • 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.
  • In a separate pan while veggies are cooking scramble eggs.
  • Add in cooked veggies, chicken, and eggs back into the main pan (used to cook chicken), toss, add sauce, combine until everything is coated.
  • Add in pasta, toss until combined, and cook for 5 minutes.
  • ENJOY :)
  • Garnish with parsley (optional).