1/2 lb. (250 g.) skinless, boneless chicken breast halves, cut crosswise into slices 1/4-1/3-inch (6-9 mm.) thick
2 Tbs. minced fresh ginger
1 Tbs. plus 2 tsp. gluten-free tamari
3 tsp. Asian sesame oil
1 Tbs. plus 1 tsp. rice vinegar
Kosher salt and freshly ground black pepper
8 oz. (250 g.) Pad Thai (wide rice) noodles
2 Tbs. vegetable oil
1 shallot, thinly sliced
1/8 tsp. red pepper flakes
3 cups (9 oz./180 g.) napa cabbage, thinly sliced (about 1/4 head)
3-4 oz. (90-120 g.) shiitake mushrooms, stemmed and sliced
1/4 cup (2 fl. oz./60 ml.) gluten-free chicken broth
5 green onions, thinly sliced
1/4 cup (1/3 oz./10 g.) coarsely chopped fresh cilantro
In a bowl, mix the chicken, 1 tablespoon of the ginger, 2 teaspoons of the tamari, 1 teaspoon of the sesame oil and 1 teaspoon of the rice vinegar. Sprinkle lightly with salt and pepper. Let stand while preparing the noodles.
Boil the noodles in a large pot of salted water, stirring frequently, until just tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again. Place in a bowl, add the remaining 2 teaspoons sesame oil, and toss.
In a 12-inch (30-cm.) wok or nonstick frying pan over medium-high heat, warm the vegetable oil. Add the remaining 1 tablespoon ginger, the shallot and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until no longer raw on the outside, about 1 1/2 minutes. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage just wilts, 2-3 minutes. Add the noodles, chicken broth, green onions, remaining 1 tablespoon tamari and 1 tablespoon vinegar. Using tongs, toss until the noodles are heated through and ingredients are well blended, about 1 minute. Season to taste with salt and pepper. Divide among warmed plates, sprinkle with cilantro and serve right away. Serves 4.