These gluten-free Pad Thai Noodles are such an easy and delicious meal that comes together in under 30 minutes. A yummy one pot dish that is filled with rice noodles, chicken, scrambled eggs, veggies in a delicious homemade sauce.

One pot meals are just my thing guys. They’re simple, they make cooking less intimidating in my opinion and it makes you wonder why you made certain things not a one pot meal from the beginning.

These Pad Thai Noodles are exactly what you have been looking for. A dish ready in under 30 minutes that is heathy, filled with flavor and made with fresh veggies and in a simple pad thai sauce. Plus the crunch of the peanuts and scallions on top is just perfection.

This is one of those dishes you’ll want to prep for the week. Enjoy it leftover for lunch or dinner. I also use chicken in this dish more often than not. But you an also do shrimp or tofu too.

I love that this dish is budget-friendly, healthier than your usual take out Pad Thai and so incredibly flavorful. It’s going to be on of those tasty meals you come back to again and again.

I hope you love this dish as much as I do – I can’t wait to hear what you think. Plus this dish is also gluten-free, dairy-free and you can tweak it to make it vegan/vegetarian!

What ingredients you need to make Pad Thai Noodles:

  • Gluten-free Pad Thai noodles – if you’re not gluten-free, use any Pad Thai noodles you want
  • Sesame oil – love using toasted sesame oil in this recipe
  • Eggs – if you don’t eat eggs you can omit but I love adding for extra protein
  • Chicken breast or thighs – boneless skinless chicken 
  • Shallots – love love adding shallots in for flavor here
  • Red bell pepper – I love adding this in for crunch and extra veggies
  • Peanuts – chopped, plus more for garnish
  • Green onions – chopped, plus more for garnish
  • Fresh cilantro – chopped, plus more for garnish
  • Coconut aminos – you can also use soy sauce if you prefer
  • Fish sauce – I love adding this for flavor but if you don’t like fish sauce, you can omit
  • Rice vinegar – this is great to add for flavor into the sauce
  • Fresh lime juice – use fresh lime for this if you can
  • Sriracha – added for flavor into the sauce 

How to make one pot Pad Thai Noodles:

  1. Cook the noodles according to package instructions
  2. Drain and drizzle with sesame oil to prevent sticking and set aside
  3. Next add 1/2 tablespoon sesame oil to large pot and scramble the eggs, remove and set aside
  4. Add 1/2 tablespoon sesame oil to the pot over medium heat and add the chicken and cook for about 8 minutes or until browned and fully cooked
  5. Next add the shallots to the pot and cook until lightly browned for about 3 minutes
  6. Add in the pepper and cook for 5 minutes or until fragrant
  7. Next add in the noodles, chicken and eggs back to the pot
  8. Mix together Pad Thai sauce ingredients in small bowl and pour into pot and coat noodles
  9. Add in the peanuts, green onions and cilantro and serve warm

FAQs and tips on making these One Pot Pad Thai Noodles:

  • What is the best way to store these noodles? Keep leftovers in airtight container in the fridge for 5 days.
  • How can I make this vegan or vegetarian? By subbing the chicken for tofu and omitting the egg.
  • Can I make this nut-free? Yes! Omit the peanuts if you want. 
  • How should I reheat these? In microwave or skillet with splash of broth or water. They are also great cold.

A few other delicious one pot meals to make:

DELISH French Onion Soup Meatballs

20-minute Creamy Tuscan Chicken

15-minute Beef and Broccoli Skillet

Easy Baked Tortellini (gluten-free)

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The BEST One Pot Pad Thai Noodles

3 from 1 review

These Pad Thai Noodles are such an easy and delicious meal that comes together in under 30 minutes. A yummy one pot dish that is filled with rice noodles, chicken, scrambled eggs, veggies in a delicious homemade sauce.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: Serves 3-4 1x

Ingredients

Scale

Pad Thai Noodles:

  • 8 ounces gluten-free pad thai noodles
  • 2 tablespoons sesame oil, divided
  • 2 large eggs, beaten
  • 1 lb chicken breast or thighs, diced
  • 1/4 cup shallots, diced
  • 1 small red bell pepper, diced
  • 1/2 cup peanuts, chopped, plus more for garnish
  • 1/4 cup green onions, chopped, plus more for garnish
  • 1/4 cup fresh cilantro, chopped, plus more for garnish

Homemade pad thai sauce:

  • 2 tablespoons coconut aminos
  • 1 tablespoon fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sriracha

Instructions

  1. Cook the noodles according to package instructions
  2. Drain and drizzle with sesame oil to prevent sticking and set aside
  3. Next add 1/2 tablespoon sesame oil to large pot and scramble the eggs, remove and set aside
  4. Add 1/2 tablespoon sesame oil to the pot over medium heat and add the chicken and cook for about 8 minutes or until browned and fully cooked
  5. Next add the shallots to the pot and cook until lightly browned for about 3 minutes
  6. Add in the pepper and cook for 5 minutes or until fragrant
  7. Next add in the noodles, chicken and eggs back to the pot
  8. Mix together Pad Thai sauce ingredients in small bowl and pour into pot and coat noodles
  9. Add in the peanuts, green onions and cilantro and serve warm

Notes

*Store leftovers in fridge for 5 days

  • Author: Rachel