Gluten-Free Pad Thai
This delicious gluten-free pad thai recipe is made with authentic tamarind paste for a full flavor dish. This recipe uses shrimp but you can substitute for any protein you like for a quick and easy weeknight meal.
Servings: 3 -4 people
Calories: 411kcal
Ingredients
Gluten-Free Pad Thai Sauce
- ¼ cup tamarind paste see note
- 1 Tablespoon gluten-free fish sauce optional
- 1 Tablespoon tamari gluten free soy sauce
- 2 Tablespoons coconut sugar or light brown sugar
Gluten-Free Pad Thai
- 8 ounces gluten-free Pad Thai rice noodles
- 2 Tablespoons vegetable oil
- ¼ cup shallot diced
- 3 cloves garlic minced
- 20 large shrimp or other protein- see note
- 2 eggs beaten
- 1 ½ cup mung bean sprouts
- ½ cup carrots shredded
- ⅓ cup roasted unsalted peanuts chopped
- 4 green onions thinly sliced
- 1 lime juiced
- Red chilis or red pepper flakes white sugar, and lime wedges, for serving
Instructions
- Cook the rice noodles according to the package directions. Some brands you soak and others are cooked in boiling water like spaghetti. Drain the noodles and spray them with cold water. If longer than 10 inches, cut it in half with kitchen shears after cooking.
- While the noodles are cooking. Whisk together the sauce ingredients in a small bowl.
- Heat the oil in a large nonstick pan or wok over high heat. Add the garlic and shallot, and cook for 30 seconds. Add shrimp and cook for 1 minute per side.
- Push the shrimp to one side of the pan, and pour in the egg on the other side. Use a spatula to scramble the egg. Move the egg to the side.
- Add the carrots, noodles, bean sprouts, and sauce. Toss gently for about 1 ½ minutes until the noodles absorb the sauce.
- Remove from the heat and stir in the green onions, lime juice, and half the peanuts. Serve immediately with the extra peanuts and garnishes.
Notes
- This recipe cooks quickly, all your ingredients should be prepped by your stove before you start cooking.
- Tamarind paste substitute: 2 Tablespoons each of rice vinegar and brown sugar plus 1 tablespoon of tomato paste or ketchup.
- Fish Sauce Substitutes: GF Worcestershire sauce, coconut aminos, or use extra tamari.
- Protein Options- You can use this recipe with thinly sliced chicken (boneless skinless)( and cook 2 minutes per side) or pressed tofu that has been cubed, cook 3 minutes per side.
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