

LUNCH & DINNER
Nov 21, 2025
Gluten-free Chicken peanut pad Thai
4 servings
35 minutes
35 minutes
I often get asked what are my favorite foods as a food blogger. Honestly, peanut butter is top on that list. And what better way to enjoy peanut butter than in a creamy Thai peanut sauce?
Since I'm all about the balance when it comes to healthy eating, this dish is truly packed with flavor, plus a couple of added benefits. It's packed with protein to balance the blood sugar, the sauce is made up of healthy fats to support hormone health, plus ginger to aid in digestion. I'm also using rice noodles instead of wheat for more steady energy. And of course, it's loaded with some veggies for fiber, antioxidants, and micronutrients.
If you're a peanut butter lover like me and you're looking for a balanced and easy weeknight dinner, or a meal prep friendly meal, this one is for you. Enjoy!
Appliances & Utensils
Measuring spoons & cups
Large pot & lid
Skillet & spatula & lid
Food processor or blender
Knife & cutting board
Ingredients for the Gluten-free chicken peanut pad Thai
For the skillet:
1 tablespoon extra-virgin olive oil
1 pound chicken thighs, boneless, skinless
¼ teaspoon kosher salt
1 large red bell pepper, washed and sliced
1 pack baby bell mushrooms, washed and sliced
1 white onion, washed and diced
For the pasta:
1 pack gluten-free brown rice noodles (My favorite are Lotus Foods rice noodles!)
For the dressing:
3 tablespoons peanut butter
1/2 cup coconut aminos
½ lime, juiced
2 tablespoons rice wine vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
For topping:
Crunchy chili oil, for topping
Fresh cilantro, for topping
Fresh lime, for topping
How to make the Gluten-free chicken peanut pad Thai
Cook chicken: Heat a pan on high heat until hot. Turn to medium, add olive oil and chicken thighs with salt. Let cook for one minute, then flip. Turn to low, cover with lid, and cook for 10 minutes or until cooked. Set aside.
Cook veggies: In the same skillet with the juice of the chicken, add bell pepper, mushrooms, and onion. Continuing stirring until softened. Turn low.
Cook pasta: Bring a pot of water to a boil and add 1 teaspoon kosher salt. Add noodles and cook according to package. Drain and rinse with cold water.
Make sauce: In a food processor, add peanut butter, coconut aminos, lime juice, rice wine vinegar, garlic powder, and onion powder. Blend until combined.
Combine ingredients: Shred chicken and add it to veggies in pan. Mix. Add sauce and mix. Add drained pasta and mix.
Serve: Scoop into bowls, then top with crunchy chili oil, cilantro, and fresh lime as desired. Enjoy!
More healthy and easy recipes
If you're looking for more easy recipes that are gluten-free and dairy-free, check out these Breakfast recipes, Lunch and dinner recipes, Snack recipes, and Sweet treat recipes.
Connect with the community
If you enjoying cooking and want to experience the joy of nourishing meals each week without all the planning, join the Grace & Greens community today. You'll receive exclusive recipes, weekly meal plans with organized grocery lists, and writings on wellness - all right to your inbox.
You can also follow along with Grace & Greens on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
All the best,
Grace
Disclaimer: Please note that the information provided here is based on my own experiences only and should not be considered as personalized nutrition advice. I am not a registered dietitian and cannot provide medical or dietary guidance for specific health conditions. Always consult with a qualified healthcare professional before making any significant changes to your diet.
Affiliate Disclaimer: Some of these resources may contain affiliate links. I only share things I truly stand behind. If you use these links to buy something, I may earn a commission.
Comments
Healthy inspiration,
delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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LUNCH & DINNER
Nov 21, 2025
Gluten-free Chicken peanut pad Thai
4 servings
35 minutes
I often get asked what are my favorite foods as a food blogger. Honestly, peanut butter is top on that list. And what better way to enjoy peanut butter than in a creamy Thai peanut sauce?
Since I'm all about the balance when it comes to healthy eating, this dish is truly packed with flavor, plus a couple of added benefits. It's packed with protein to balance the blood sugar, the sauce is made up of healthy fats to support hormone health, plus ginger to aid in digestion. I'm also using rice noodles instead of wheat for more steady energy. And of course, it's loaded with some veggies for fiber, antioxidants, and micronutrients.
If you're a peanut butter lover like me and you're looking for a balanced and easy weeknight dinner, or a meal prep friendly meal, this one is for you. Enjoy!
Appliances & Utensils
Measuring spoons & cups
Large pot & lid
Skillet & spatula & lid
Food processor or blender
Knife & cutting board
Ingredients for the Gluten-free chicken peanut pad Thai
For the skillet:
1 tablespoon extra-virgin olive oil
1 pound chicken thighs, boneless, skinless
¼ teaspoon kosher salt
1 large red bell pepper, washed and sliced
1 pack baby bell mushrooms, washed and sliced
1 white onion, washed and diced
For the pasta:
1 pack gluten-free brown rice noodles (My favorite are Lotus Foods rice noodles!)
For the dressing:
3 tablespoons peanut butter
1/2 cup coconut aminos
½ lime, juiced
2 tablespoons rice wine vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
For topping:
Crunchy chili oil, for topping
Fresh cilantro, for topping
Fresh lime, for topping
How to make the Gluten-free chicken peanut pad Thai
Cook chicken: Heat a pan on high heat until hot. Turn to medium, add olive oil and chicken thighs with salt. Let cook for one minute, then flip. Turn to low, cover with lid, and cook for 10 minutes or until cooked. Set aside.
Cook veggies: In the same skillet with the juice of the chicken, add bell pepper, mushrooms, and onion. Continuing stirring until softened. Turn low.
Cook pasta: Bring a pot of water to a boil and add 1 teaspoon kosher salt. Add noodles and cook according to package. Drain and rinse with cold water.
Make sauce: In a food processor, add peanut butter, coconut aminos, lime juice, rice wine vinegar, garlic powder, and onion powder. Blend until combined.
Combine ingredients: Shred chicken and add it to veggies in pan. Mix. Add sauce and mix. Add drained pasta and mix.
Serve: Scoop into bowls, then top with crunchy chili oil, cilantro, and fresh lime as desired. Enjoy!
More healthy and easy recipes
If you're looking for more easy recipes that are gluten-free and dairy-free, check out these Breakfast recipes, Lunch and dinner recipes, Snack recipes, and Sweet treat recipes.
Connect with the community
If you enjoying cooking and want to experience the joy of nourishing meals each week without all the planning, join the Grace & Greens community today. You'll receive exclusive recipes, weekly meal plans with organized grocery lists, and writings on wellness - all right to your inbox.
You can also follow along with Grace & Greens on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
All the best,
Grace
Disclaimer: Please note that the information provided here is based on my own experiences only and should not be considered as personalized nutrition advice. I am not a registered dietitian and cannot provide medical or dietary guidance for specific health conditions. Always consult with a qualified healthcare professional before making any significant changes to your diet.
Affiliate Disclaimer: Some of these resources may contain affiliate links. I only share things I truly stand behind. If you use these links to buy something, I may earn a commission.
Comments
Healthy inspiration,
delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.

LUNCH & DINNER
Nov 21, 2025
Gluten-free Chicken peanut pad Thai
4 servings
35 minutes
I often get asked what are my favorite foods as a food blogger. Honestly, peanut butter is top on that list. And what better way to enjoy peanut butter than in a creamy Thai peanut sauce?
Since I'm all about the balance when it comes to healthy eating, this dish is truly packed with flavor, plus a couple of added benefits. It's packed with protein to balance the blood sugar, the sauce is made up of healthy fats to support hormone health, plus ginger to aid in digestion. I'm also using rice noodles instead of wheat for more steady energy. And of course, it's loaded with some veggies for fiber, antioxidants, and micronutrients.
If you're a peanut butter lover like me and you're looking for a balanced and easy weeknight dinner, or a meal prep friendly meal, this one is for you. Enjoy!
Appliances & Utensils
Measuring spoons & cups
Large pot & lid
Skillet & spatula & lid
Food processor or blender
Knife & cutting board
Ingredients for the Gluten-free chicken peanut pad Thai
For the skillet:
1 tablespoon extra-virgin olive oil
1 pound chicken thighs, boneless, skinless
¼ teaspoon kosher salt
1 large red bell pepper, washed and sliced
1 pack baby bell mushrooms, washed and sliced
1 white onion, washed and diced
For the pasta:
1 pack gluten-free brown rice noodles (My favorite are Lotus Foods rice noodles!)
For the dressing:
3 tablespoons peanut butter
1/2 cup coconut aminos
½ lime, juiced
2 tablespoons rice wine vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
For topping:
Crunchy chili oil, for topping
Fresh cilantro, for topping
Fresh lime, for topping
How to make the Gluten-free chicken peanut pad Thai
Cook chicken: Heat a pan on high heat until hot. Turn to medium, add olive oil and chicken thighs with salt. Let cook for one minute, then flip. Turn to low, cover with lid, and cook for 10 minutes or until cooked. Set aside.
Cook veggies: In the same skillet with the juice of the chicken, add bell pepper, mushrooms, and onion. Continuing stirring until softened. Turn low.
Cook pasta: Bring a pot of water to a boil and add 1 teaspoon kosher salt. Add noodles and cook according to package. Drain and rinse with cold water.
Make sauce: In a food processor, add peanut butter, coconut aminos, lime juice, rice wine vinegar, garlic powder, and onion powder. Blend until combined.
Combine ingredients: Shred chicken and add it to veggies in pan. Mix. Add sauce and mix. Add drained pasta and mix.
Serve: Scoop into bowls, then top with crunchy chili oil, cilantro, and fresh lime as desired. Enjoy!
More healthy and easy recipes
If you're looking for more easy recipes that are gluten-free and dairy-free, check out these Breakfast recipes, Lunch and dinner recipes, Snack recipes, and Sweet treat recipes.
Connect with the community
If you enjoying cooking and want to experience the joy of nourishing meals each week without all the planning, join the Grace & Greens community today. You'll receive exclusive recipes, weekly meal plans with organized grocery lists, and writings on wellness - all right to your inbox.
You can also follow along with Grace & Greens on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
All the best,
Grace
Disclaimer: Please note that the information provided here is based on my own experiences only and should not be considered as personalized nutrition advice. I am not a registered dietitian and cannot provide medical or dietary guidance for specific health conditions. Always consult with a qualified healthcare professional before making any significant changes to your diet.
Affiliate Disclaimer: Some of these resources may contain affiliate links. I only share things I truly stand behind. If you use these links to buy something, I may earn a commission.
Comments
Healthy inspiration, delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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LUNCH & DINNER
Grilled lettuce wrapped burgers & shoestring fries

LUNCH & DINNER
Sheet pan kale basil pesto salmon

LUNCH & DINNER
Seared Italian turkey meatballs with roasted vegetables

LUNCH & DINNER
Chicken carnitas rice bowls

BREAKFAST
Pumpkin spice smoothie

BREAKFAST
Kale & chicken sausage egg bites

LUNCH & DINNER
Roasted sweet potato taco salad

LUNCH & DINNER
Spicy chicken stuffed sweet potatoes

LUNCH & DINNER
Deconstructed arugula chicken salad

LUNCH & DINNER
Moroccan chicken & sautéed vegetables with romesco

LUNCH & DINNER RECIPE
Moroccan chicken & roasted potatoes with romesco

LUNCH & DINNER
Dairy-free beef & spinach vodka pasta

SNACK
Brownie bite protein balls

LUNCH & DINNER
Red Thai coconut curry

BREAKFAST
Apple & maple chicken sausage breakfast skillet

LUNCH & DINNER
Sage & sweet potato turkey meatball bowl

BREAKFAST
Blueberry baked oatmeal casserole

LUNCH & DINNER
Roasted tomato salmon quinoa bowl

LUNCH & DINNER RECIPE
Pan-seared chicken & zucchini with herby green sauce

LUNCH & DINNER
Turkey stuffed sweet potatoes

LUNCH & DINNER
Cilantro-lime rice bowl

LUNCH & DINNER
Blackened chicken with pesto broccoli & sweet potato

BREAKFAST
Bake-ahead egg & turkey breakfast casserole

SNACK
Carrot cake protein balls

WELLNESS READS
How to make a healthy meal plan for the week

SWEET TREAT
A healthy sweet treat: Mini dark chocolate sea salt nut butter cups

LUNCH & DINNER
Gluten-free heirloom BLTs with an arugula salad

LUNCH & DINNER
Lettuce-wrapped burgers with sweet potato fries

LUNCH & DINNER
Honey harissa chicken bowls (CAVA copycat)

BREAKFAST
Gluten-free blueberry scones

BREAKFAST
Red pepper chicken sausage & egg bites (Starbucks copycat recipe)

BREAKFAST
Almond butter cacao smoothie

LUNCH & DINNER
Tomato-basil pesto pasta

LUNCH & DINNER
One-pan coconut-lime chicken thighs with sautéed peppers & onions

LUNCH & DINNER
Sweet & sour chicken smash tacos

BREAKFAST
High-protein chocolate strawberry chia pudding

LUNCH & DINNER
Moroccan chicken thighs with sweet yellow rice

LUNCH & DINNER
Pistachio-crusted cod

SAUCES & SIDES
Crispy roasted yellow potatoes

BREAKFAST
Gluten free breakfast biscuits with chia jam

LUNCH & DINNER
Sheet pan chimichurri kebabs

WELLNESS READS
How to make the most of your groceries: budgeting, freshness, and food safety

BREAKFAST
High-protein sweet vanilla chia pudding

DINNER PARTY PLATTER
Triple berry summer salad with a simple lemon dijon vinaigrette

SAUCES & SIDES
Colorful vegetable grazing board with garlic hummus

DINNER PARTY PLATTER
Fresh and easy watermelon-mint & blueberry skewers

DINNER PARTY PLATTER
Salty prosciutto & fresh melon on simple skewers

SWEET TREAT
Rich dark chocolatey mousse pie and fresh berries

BREAKFAST
Chocolate peanut butter chia pudding recipe | High-protein, Dairy-free

WELLNESS READS
Eat well, spend less: My top tips for saving on groceries while eating healthy

WELLNESS READS
What one year of marriage has taught me about love, healthy choices, and dreaming big

SWEET TREAT
Dark chocolate chip cookie dough protein balls

WELLNESS READS
13 great pieces of advice if you want to start living a healthier lifestyle today

WELLNESS READS
10 game-changing habits to boost your energy
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design
Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie



