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One-pan Allergy-friendly Chicken Pad Thai

This easy allergy-friendly chicken Pad Thai takes just some prep and so quick to put together. Perfect for when you are craving Thai takeout!
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Main Course, pasta, Side Dish
Cuisine: Asian fusion, Thai
Keyword: Chicken breast, Pad Thai, Rice noodle
Servings: 2 people
Calories: 388kcal
Author: Brenda


  • 200 g Rice noodles Pho noodles, ho fan, half a package
  • 1 tbsp Dried mini shrimp skin or dried mini shrimp
  • 1 cup Chicken breast Cooked and sliced
  • 2-3 cups Green beans, bell pepper and onions sliced, or any other sliced vegetables
  • 2 tbsp Cooking oil
  • 1 tbsp Lime juice


  • 2 tbsp Gluten-free soy sauce or tamari, coconut aminos
  • 2 tbsp Tomato paste
  • 1 tbsp Brown sugar or coconut sugar
  • 1/2 cup Water


  • 1 hour before cooking, in a big bowl or a deep dish, soak rice noodles with just enough water to cover.
  • Prepare sauce mixture in a small bowl by mixing the sauce ingredients. Set aside.
  • Heat cooking oil in pan over medium heat, sauté dried mini shrimps until fragrant
  • Add sauce and soaked rice noodles to pan. Keep stirring to prevent sticking and add water to pan by 1/2 cup increments if needed
  • When noodles are almost done, add sliced protein and veggies to pan and stir until heated through but still crisp
  • Serve with generous squeeze of lime juice and enjoy!