Gluten Free Peanut Chicken Pasta

15 minutes
4-6 servings
Gluten Free Peanut Chicken Pasta
15 minutes
4-6 servings
A gluten-free version of one of our more popular recipes. Rice Noodles make this dish a delicious alternative for those with special dietary needs.
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Ingredients

  • 1-16 oz bag Rice Noodles
  • 1-13.5 oz can Coconut Milk
  • 1 1/4 lbs boneless, skinless chicken breast, thinly sliced
  • 1-3.5 oz box Peanut Sauce Mix
  • 1-10 oz box frozen peas and carrots, thawed (or favorite vegetable)
  • Optional: 1/2 cup chopped peanuts

Directions

  1. Put a large pot of salted water on to boil.
  2. Heat Coconut Milk in large skillet over medium-high heat. Add chicken. Stirring, simmer until almost cooked.
  3. Add Peanut Sauce Mix (both inner envelopes) to chicken and bring to a boil. Stirring, simmer 3-4 minutes until sauce is thickened and chicken is cooked through.
  4. Add vegetables, combine and heat through.
  5. Meanwhile, cook Rice Noodles according to bag directions. Drain, rinse and toss with peanut sauce mixture until combined.
  6. Sprinkle with peanuts and serve.

In This Recipe

16 oz. Pad Thai Rice Noodles, Linguine
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
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A Taste of Thai Peanut Sauce Mix
Now you can make traditional Thai Peanut Sauce at home! Simply add Coconut Milk and create anything from a cooking sauce to a complete meal.
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A Taste of Thai Unsweetened Coconut Milk
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
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Gluten Free Peanut Chicken Pasta

A gluten-free version of one of our more popular recipes. Rice Noodles make this dish a delicious alternative for those with special dietary needs.
Gluten Free Peanut Chicken Pasta

Time

15 minutes

Yield

4-6 servings

Ingredients

  1. 1-16 oz bag Rice Noodles
  2. 1-13.5 oz can Coconut Milk
  3. 1 1/4 lbs boneless, skinless chicken breast, thinly sliced
  4. 1-3.5 oz box Peanut Sauce Mix
  5. 1-10 oz box frozen peas and carrots, thawed (or favorite vegetable)
  6. Optional: 1/2 cup chopped peanuts

Directions

  1. Put a large pot of salted water on to boil.
  2. Heat Coconut Milk in large skillet over medium-high heat. Add chicken. Stirring, simmer until almost cooked.
  3. Add Peanut Sauce Mix (both inner envelopes) to chicken and bring to a boil. Stirring, simmer 3-4 minutes until sauce is thickened and chicken is cooked through.
  4. Add vegetables, combine and heat through.
  5. Meanwhile, cook Rice Noodles according to bag directions. Drain, rinse and toss with peanut sauce mixture until combined.
  6. Sprinkle with peanuts and serve.
https://atasteofthai.com/thai-recipes/gluten-free-peanut-chicken-pasta