This gluten-free pad Thai recipe is the answer to all my takeaway cravings. Getting takeout when you’re gluten-free can be difficult (and sometimes impossible), so having a go-to ‘fakeaway’ recipe like this is a must-have for me. Soft rice noodles are covered in a made-from-scratch sauce, loaded with fresh vegetables and shrimp, then topped with cilantro and crushed peanuts. This recipe is also dairy-free, and I’ll share some tips on how to make it vegan-friendly, too!

Gluten-Free Pad Thai Recipe

Pad Thai is one of my favorite takeout dishes. It’s the national dish of Thailand and is made from stir-fried rice noodles, eggs, vegetables, and protein (usually shrimp or tofu) in a sweet and tangy sauce. However, it’s often made with soy sauce—which contains gluten. Instead of giving up one of my favorite meals, I took some inspiration from our gluten-free fried rice recipe and made a homemade version that’s just as satisfying and delicious! I use tamari (a gluten-free soy sauce alternative), brown sugar, rice vinegar, and chili oil to make a sauce that tastes just like the real deal.

Ingredients

• Gluten-Free Rice Noodles: You can use any type of rice noodles for this recipe, but I prefer the wide and flat ones. Glass noodles or shirataki noodles are also great gluten-free options, but even gluten-free pasta can be used in a pinch.
• Fish Sauce: Adds a savory umami flavor to the sauce. Always check the label and choose a brand that’s certified gluten-free.
• Tamari Sauce: This is made from fermented soybeans and is a great gluten-free alternative to traditional soy sauce. You can also use certified gluten-free soy sauce.
• Brown Sugar: Adds sweetness to balance out the tanginess of the sauce.
• Rice Vinegar: Traditional recipes often contain tamarind paste, but this isn’t always easy to find. I use rice vinegar as a substitute, and it works perfectly.
• Chili Sauce: I like my gluten-free pad Thai to have a little spice, so I add some chili sauce to give it a kick. Sriracha sauce also works great, and you can adjust the amount based on your spice preference.
• Vegetables: I add bean sprouts, a red bell pepper, and green onions to my homemade pad Thai. You can use any veggies you want, such as carrots, cabbage, broccoli, or mushrooms—just slice them thinly so they cook quickly.
• Vegetable Oil: Softens the vegetables and helps to cook the shrimp.
• Garlic: Adds a delicious garlicky flavor.
• Shrimp: I’ve used shrimp in my recipe, but you can use chicken, tofu, or beef if you prefer. You might need to adjust the cooking times accordingly.
• Eggs: Adds extra protein. Lightly scramble your eggs before adding them to the pan.
• For Serving: I can’t have this dish without topping it with chopped peanuts, fresh cilantro, and a squeeze of lime juice—yum!

Tips and Suggestions

• Cook the noodles until they’re al dente. They should still have a bit of a bite as they’ll continue to cook once added to the skillet. I also rinse them under cold water after draining them to stop the cooking process.
• I use rice noodles in this recipe, making these pad Thai noodles gluten-free. Traditional recipes also use rice noodles. But even though they’re gluten-free, always check the label for any potential allergens or cross-contamination warnings.
• Work quickly and stir constantly to avoid burning the noodles and vegetables! I also recommend slicing your vegetables before cooking so they’re ready to go.
• A skillet works well if you don’t have a wok.
• You can adjust everything in this recipe to your liking! If you like a sweeter pad Thai sauce, use more brown sugar. Or, use less if you prefer a more tangy and savory flavor.

Can I Make This Recipe Vegan?

Yes, you can easily make this recipe vegan by leaving out eggs and using tofu or extra vegetables instead of shrimp. You can also use a vegan alternative to fish sauce or omit it altogether.

Is Pad Thai Gluten-Free?

While making a gluten-free pad Thai is easy, not all pad Thai is gluten-free. Traditional pad Thai usually contains soy sauce, which contains gluten. Some fish sauces can also contain gluten. It’s unlikely the pad Thai served at your local restaurant is gluten-free unless labeled otherwise. I use tamari or gluten-free soy sauce in this recipe, which, along with the rice noodles, makes it gluten-free!

Storage Instructions

Store any leftovers in an airtight container for up to 2 days. You can reheat it in the microwave, but if your pad Thai contains shrimp or any other meat, I recommend reheating it on the stove so it doesn’t overcook. Add a little vegetable oil to a skillet over medium-low heat and cook until heated through.

More Homemade Gluten-Free Takeout Recipes to Try!

• Gluten-Free Teriyaki Sauce
• Gluten-Free Orange Chicken
• Gluten-Free Tempura Batter
• Gluten-Free Apricot Chicken
• Gluten-Free Sticky Asian Wings

How to Make Gluten-Free Pad Thai Step-by-Step

In a small bowl, whisk together 3 tablespoons fish sauce, 2 tablespoons gluten-free tamari sauce, 2 tablespoons rice vinegar, 3 tablespoons brown sugar, and ½ tablespoon chili sauce until well combined. Set aside.

Cook 8 ounces rice noodles according to the package instructions until they are al dente. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add 1 cup bean sprouts bean sprouts, 1 thinly sliced bell pepper, 4 thinly sliced green onions, and 2 cloves minced garlic and cook for 1-2 minutes until fragrant.

Add 1 cup shrimp (or tofu) to the skillet and cook for 2-3 minutes.

Push the vegetables and shrimp to one side of the skillet, then add 2 lightly beaten eggs to the empty side. Scramble the eggs until cooked through.

Mix the eggs with the cooked vegetables and shrimp.

Add the cooked rice noodles to the skillet and pour the prepared sauce over the ingredients. Toss everything together until the noodles and vegetables are evenly coated with the sauce. Cook for an additional 2 minutes until heated through. Transfer the Pad Thai to serving plates or bowls. Sprinkle ¼ cup chopped roasted peanuts and ¼ cup fresh cilantro over the top. Serve with lime wedges on the side for squeezing over the noodles. Enjoy.