Sesame-Ginger Noodles with Chicken and Vegetables


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Wide pad Thai noodles are made from rice and are naturally free of gluten. They offer the perfect texture for a rich, fragrant sauce and a topping of tender chicken breast, crunchy cabbage, and savory shiitakes.


  • Skinless, boneless chicken breast halves, ½ lb (250 g), cut crosswise into slices ¼–⅓ inch (6–9 mm) thick
  • Fresh ginger, 2 tablespoons minced
  • Gluten-free tamari, 1 tablespoon plus 2 teaspoons
  • Asian sesame oil, 3 teaspoons
  • Rice vinegar, 1 tablespoon plus 1 teaspoon
  • Kosher salt and freshly ground black pepper
  • Pad Thai (wide rice) noodles, 8 oz (250 g)
  • Vegetable oil, 2 tablespoons
  • Shallot, 1, thinly sliced
  • Red pepper flakes, teaspoon
  • Napa cabbage, 3 cups (9 oz/180 g) thinly sliced (about ¼ head)
  • Shiitake mushrooms, 3–4 oz (90–120 g) stemmed and sliced
  • Gluten-free chicken broth, ¼ cup (2 fl oz/60 ml)
  • Green onions, 5, thinly sliced
  • Fresh cilantro, ¼ cup ( oz/10 g) coarsely chopped


  1. In a bowl, mix the chicken, 1 tablespoon of the ginger, 2 teaspoons of the tamari, 1 teaspoon of the sesame oil, and 1 teaspoon of the rice vinegar. Sprinkle lightly with salt and pepper. Let stand while preparing the noodles.
  2. Boil the noodles in a large pot of salted water, stirring frequently, until just tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again. Place in a bowl, add the remaining 2 teaspoons sesame oil, and toss.
  3. In a 12-inch (30-cm) wok or nonstick frying pan over medium-high heat, warm the vegetable oil. Add the remaining 1 tablespoon ginger, the shallot, and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until no longer raw on the outside, about 1½ minutes. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage just wilts, 2–3 minutes. Add the noodles, chicken broth, green onions, remaining 1 tablespoon tamari, and 1 tablespoon vinegar. Using tongs, toss until the noodles are heated through and ingredients are well blended, about 1 minute. Season to taste with salt and pepper. Divide among warmed plates, sprinkle with cilantro, and serve right away.