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Pad Thai Noodles (Soy & Egg-Free)

Yields3 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

I have always felt you could judge how good the rest of the dishes at a Thai restaurant were going to be by how good their Pad Thai was. Well at least that is for Thai restaurants outside of Thailand and Southeast Asia. I have only eaten a handful of Pad Thai noodles over the years that really blew me away. Since being diagnosed celiac I have not been able to find a GF safe restaurant to eat at, so I had to develop my own recipe and here it is: Trust me, you won’t be disappointed! If you can't find fresh rice noodles use dried and cook them, then place in cold water to keep from sticking until you need to use them. Another method is to rinse cooked noodles and then place them in a bowl, drizzle with some neutral oil like avocado oil or grape-seed oil and set aside until you are ready to add them in to the rest of the cooked ingredients. I recommend using tamarind paste in this as it adds a very important acidity to the dish, however if you don't have access to any you can use rice wine vinegar instead.
I know that rapini is not a traditional ingredient in Pad Thai but I had it growing in my garden and I am not a fan of the traditional used bean sprouts. You could sub bean sprouts if you like however. If you are allergic or sensitive to rice you can substitute Korean sweet potato noodles or kelp noodles.

 1 11 ounce (312 grams) package of fresh pad thai rice noodles or use about the same amount of dried pad thai rice noodles
 2 tbsp coconut oil
 1 shallot, finely sliced
 4 cloves garlic, grated on a microplane or minced
 1 ½ tbsp freshly grated ginger-root (I also use a microplane grater)
 1 large fresh chili, minced
 ½ cup liquid egg replacer or 2 large eggs
 2 cups finely sliced brocoli raab/rapini/brocolini chopped
 ½ lb or 1 1/2 cups chopped cooked chicken thighs or breast
 juice of 1 lime
 ½ cup chopped cilantro, stems and leaves
 2 tsp tamarind paste mixed with 2 tbsp warm water or 3 tbsp rice wine vinegar
 3 tbsp coconut sugar
 3 tbsp fish sauce
 1 ½ tsp coco aminos or GF soy sauce
 ½ cup chopped green onions/scallions
 roasted and salted peanuts
 lime wedges

Chop shallot and set aside. Chop rapini and set aside. Grate garlic and ginger and set aside in a small bowl. Mince chili and aside in a separate bowl. Add coconut oil to a wide saucepan or deep wok. Whisk sauce ingredients together in a small bowl and set aside.


Heat coconut oil over medium heat and add shallots, sprinkle with a little sea salt and sauté for 5-8 minutes or until softened. Add chilies, garlic and ginger and stir until fragrant, about 2 minutes. Push shallot mixture off to the side and pour in the eggs. Stir constantly until scrambled.


Add in the broccoli rabe/ rapini and cook for about 2-3 minutes. Stir in the noodles, chicken and the sauce and continue stirring for several minutes, evenly distributing the sauce throughout the noodles. Add lime juice and cilantro and stir.
Serve with garnishes of your choice.

Nutrition Facts

Serving Size 1 large plate

Servings 0