Gluten-Free, Super-Easy Chicken Pad Thai

• 1 tablespoon tamari (gluten-free soy sauce)
• 1 tablespoon maple syrup
• 1 tablespoon freshly grated ginger
• 4 cloves garlic, crushed
• 1 1/2 pounds skinless, boneless chicken breasts, thinly sliced
• 1 cup chicken broth
• 1 tablespoon gluten-free all purpose baking flour
• 1 tablespoon fish oil
• 1 tablespoon fresh lime juice
• 1 (6.75 ounce) package rice noodles
• 1 tablespoon coconut oil
• 2 cups mushrooms, sliced
• 1 bunch green onions, sliced
• 1 red bell pepper, thinly sliced
• 1 fresh red chile pepper, finely chopped (optional)
• 2 cups bean sprouts
• 1 bunch fresh cilantro, chopped

1. Whisk tamari, maple syrup, ginger, and garlic together in a large bowl; add chicken and toss to coat. Whisk chicken broth, flour, fish oil, and lime juice together in another bowl.
2. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 10 to 15 minutes. Drain and rinse thoroughly.
3. Heat coconut oil in a large skillet or wok over medium-high heat. Cook and stir chicken in hot oil until golden all over, about 5 minutes. Pour chicken broth mixture over chicken and bring to a boil; stir mushrooms, green onion, red bell pepper, and red chile pepper into chicken mixture, cover the skillet with a lid, reduce heat to medium-low, and cook until vegetables are slightly tender, about 5 minutes.
4. Stir bean sprouts, cilantro, and noodles into chicken mixture; cook and stir until all ingredients are heated through, 3 to 5 minutes.

tamari, maple syrup, ginger, garlic, skinless, chicken broth, flour, fish oil, lime juice, rice noodles, coconut oil, mushrooms, green onions, red bell pepper, fresh red chile pepper, bean sprouts, fresh cilantro

Taken from www.allrecipes.com/recipe/240105/gluten-free-super-easy-chicken-pad-thai/ (may not work)