Name: Sesame-Ginger Noodles with Chicken and Vegetables
Yield: Makes 4 Servings
Ingredients: Vegetable oil, 2 tablespoons; Pad Thai (wide rice) noodles, 8 oz (250 g); Red pepper flakes, ⅛ teaspoon; Shallot, 1, thinly sliced; Rice vinegar, 1 tablespoon plus 1 teaspoon; Asian sesame oil, 3 teaspoons; Kosher salt and freshly ground black pepper; Skinless, boneless chicken breast halves, ½ lb (250 g), cut crosswise into slices ¼–⅓ inch (6–9 mm) thick; Gluten-free tamari, 1 tablespoon plus 2 teaspoons; Fresh ginger, 2 tablespoons minced; Fresh cilantro, ¼ cup (⅓ oz/10 g) coarsely chopped; Gluten-free chicken broth, ¼ cup (2 fl oz/60 ml); Green onions, 5, thinly sliced; Napa cabbage, 3 cups (9 oz/180 g) thinly sliced (about ¼ head); Shiitake mushrooms, 3–4 oz (90–120 g) stemmed and sliced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

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.