I used traditional ingredients for this recipe, however there are always ways to switch it up. I believe this is the easiest way to cook this recipe, instead of using the hard disks. To use, you need to cook it in the sauce before starting to assemble the pad Thai. Palm sugar in its natural form is a hard disk. This style of palm sugar dissolves in liquid. Garnishes – Fresh chopped parsley, chopped peanuts, and lime wedges are traditional garnishes.Bean sprouts – Divided, as some are used as a garnish.Eggs – A traditional ingredient, similar to Chinese fried rice.

Chicken breast – Cut into bite-sized pieces.

Vegetable oil – For sautéing the chicken.

Vermicelli rice noodles – Cook according to package instructions.

Red pepper flakes – For just a slight hint of heat.

Lime juice – Use freshly squeezed if possible.

Tamarind paste – Helps to sweeten the sauce and gives a unique flavor.

There really aren’t any substitutions for this and it’s a key ingredient, so don’t skip it! (Scroll below to the printable recipe card for details and measurements.) For the Pad Thai Sauce

You can usually find them at your local market, any Asian food market, get them on Amazon. Ingredients NeededĬhicken pad Thai isn’t made with a long list of ingredients, though some of the ingredients may be a bit unusual. In the case of this pad Thai recipe, double-check the labels of the ingredients you grab as it can vary from brand to brand but most likely, yes, this recipe will be gluten-free. You should always ask to confirm if enjoying the dish in a restaurant. Most pad Thai is gluten free, since it’s made with rice noodles, but it is not guaranteed.

Slow cooker pad thai