Singapore Street Noodles | Gluten-Free, Dairy-Free

Singapore Street Noodles made gluten-free and dairy-free

Singapore Street Noodles

This delicious recipe for Singapore street noodles is simple and easy to prepare.  

This has quickly become one of our favorite go to dinners and ends up on the weekly menu often. It’s so tasty!

The Asian flavors are big and bold.   We’ve been having fun making pasta dishes with these Pad Thai rice noodles.  Like pasta carbonara and kale pesto pasta.

To make sure the recipe is gluten-free and dairy-free, use coconut aminos or gluten-free soy sauce.

The red curry paste is gluten-free and does not contain preservatives.

I found the original recipe from EZ Gluten-Free, which is a copy cat of PF Chang’s street noodles. I just changed out a few things.

You start out with a few natural organic ingredients like cabbage, carrots, tomato, green onions, garlic and shallots.

I’ve used both red and green cabbage depending on what I have on hand that week. I’m always looking for ways to use up cabbage it seems.

We always keep a bottle of the gluten-free Thai red curry paste stocked in the fridge. We use it in so many of our recipes (one of my fave condiments).  

So this is a very versatile recipe and can be easily made from some extra stuff you’ve got in the fridge or freezer!

Singapore Street Noodles | Gluten-Free, Dairy-Free

This delicious recipe for Singapore street noodles is simple and easy to prepare.  It’s gluten-free, dairy-free and made with Pad Thai rice noodles.

Course Main Course
Keyword signapore street noodles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Deana Larkin Evans

Ingredients

The Sauce

  • 2 tbsp organic or non-GMO brown sugar (or local wildflower honey)
  • 1 tbsp GF red Thai curry paste
  • 2 tbsp GF non-GMO coconut aminos
  • 2 tbsp rice vinegar

The Noodles

  • 6 oz GF white rice Pad Thai noodles
  • 1 large natural bone-in antibiotic-free chicken breast, cut into 1-inch cubes
  • 2 cloves organic garlic, minced
  • 1 tbsp GF non-GMO coconut aminos (or 2 tbsp GF soy sauce)
  • 2 cups organic green or red cabbage, thinly sliced
  • 1 large organic carrot, thinly sliced
  • 1 organic shallot, thinly sliced
  • 1 organic Roma tomato, cored and chopped
  • 2 organic green onions, roughly chopped (plus more for garnish)
  • 3 tbsp organic GF cashews, toasted
  • 2 tbsp EVOO

Instructions

  1. Mix together the ingredients to make the sauce and set aside.

  2. In a small bowl, toss the chicken pieces with the coconut aminos and garlic. Set aside to marinate for about 10 minutes.

  3. Wash, rinse and dry the tomato. Prep the other vegetables. Set aside in a large bowl.

  4. Heat 1 tablespoon of the olive oil in a large ceramic non-stick cast iron skillet or in a Dutch oven over medium heat. Add the chicken and cook for about 5 minutes, stirring often. Remove the chicken and set aside in a clean bowl.

  5. Add 1 tbsp olive oil to the pan then add the cabbage, carrot, shallot, tomato and green onions. Cook for 3 minutes, stirring often. Add the cooked chicken and sauce to the vegetables, and cook for a few more minutes.

  6. Meanwhile, cook the rice noodles according to the directions. Drain and add to a large bowl. Pour in the chicken vegetable mixture and toss to coat the pasta evenly. Serve in a bowl and garnish with toasted cashews and green onions.

Want More Recipes Using Thai Curry Paste?

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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5 Responses

  1. I love Singapore noodles. I really want to try this recipe, and I will add shrimp. 🙂

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