Pad thai de pollo mejor que el de comida para llevar (sin gluten)

Ingredientes

• 8 ounces gluten free pad thai noodles
• 2 tablespoons extra virgin olive oil
• 1 pound boneless skinless chicken breast, thinly sliced
• 1 tablespoon extra virgin olive oil
• 4 garlic cloves, minced
• 3 eggs, lightly beaten
• 1 (9 ounce) package bean sprouts
• 1/4 cup roasted peanuts, chopped
• 4 green onions, chopped
• 2 tablespoons gluten free tamari
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha sauce
• 2 tablespoons fish sauce
• 3 tablespoons raw honey
• juice from 2 limes
• 1/4 teaspoon red pepper flakes
• green onions
• lime wedges
• cilantro leaves
• sriracha sauce
• roasted peanuts

Preparación

1. 1

   Place rice noodles in a large bowl and cover with very hot tap water. Stir to separate. Allow noodles to soak until softened and pliable, but not fully tender, about 20 minutes. Drain noodles and set aside.

2. 2

   In a small bowl, whisk together gluten free tamari, rice vinegar, sriracha sauce, fish sauce, raw honey, lime juice, and red pepper flakes.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once oil is hot, add the chicken and cook, stirring occasionally until it is no longer pink and fully cooked. Transfer cooked chicken to a plate and drain liquid from skillet.

4. 4

   Return skillet to stove and place over medium-high heat. Add 1 tablespoon olive oil and garlic, cook until garlic is fragrant, about 30 seconds. Stir in eggs and cook, stirring continuously until eggs are scrambled.

5. 5

   Add drained noodles and sauce to the skillet. Increase heat to high and cook, tossing and combining everything until noodles are completely coated. Add cooked chicken, bean sprouts, roasted peanuts, and green onions. Continue to cook, tossing continuously, until noodles are tender, about 2 minutes.

6. 6

   Divide noodles and chicken between plates. Top with green onions, cilantro leaves, roasted peanuts, sriracha sauce, and lime wedges.