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, ½lb (250g), cut crosswise into slices ¼–⅓ inch (6–9 mm) thick
Shiitake mushrooms, 3–4oz (90–120 g) stemmed and sliced
Gluten-free chicken broth, ¼cup (2fl oz/60ml)
Green onions, 5, thinly sliced
Fresh cilantro, ¼cup (⅓oz/10g) coarsely chopped
In a bowl, mix the chicken, 1tablespoon of the ginger, 2teaspoons of the tamari, 1teaspoon of the sesame oil, and 1teaspoon of the rice vinegar. Sprinkle lightly with salt and pepper. Let stand while preparing the noodles.
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.
In a 12-inch (30-cm) wok or nonstick frying pan over medium-high heat, warm the vegetable oil. Add the remaining 1tablespoon 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 1tablespoon tamari, and 1tablespoon 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.