Gluten-Free Pad Thai
This gluten-free pad Thai recipe is the answer to your takeaway cravings! It's ready in just 35 minutes and is made with simple ingredients.
Servings: 4 servings
Ingredients
For the Pad Thai Sauce
- 3 tablespoons fish sauce
- 2 tablespoons gluten-free tamari or gluten-free soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- ½ tablespoon chili sauce or sriracha adjust to taste
For the Pad Thai
- 8 ounces gluten-free rice noodles
- 1 tablespoon vegetable oil
- 1 cup bean sprouts
- 1 red bell pepper thinly sliced
- 4 green onions thinly sliced
- 2 cloves garlic minced
- 1 cup shrimp (or firm tofu) cubed
- 2 large eggs lightly beaten
- ¼ cup roasted peanuts chopped
- ¼ cup fresh cilantro for serving
- lime wedges for serving
Instructions
- In a small bowl, whisk together the fish sauce, gluten-free tamari sauce, rice vinegar, brown sugar, and chili sauce until well combined. Set aside.
- Cook the 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 the vegetable oil in a large skillet or wok over medium-high heat. Add the bean sprouts, bell pepper, green onions, and minced garlic and cook for 1-2 minutes until fragrant.
- Add the 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 the lightly beaten eggs to the empty side. Scramble the eggs until cooked through, then mix them 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 chopped roasted peanuts and fresh cilantro over the top. Serve with lime wedges on the side for squeezing over the noodles. Enjoy.
Notes
- Not all fish sauces are gluten-free. Always check the label before buying and using.
- Make this recipe vegan by omitting the eggs, adding tofu, and using a vegan fish sauce alternative.
- Add less chili sauce/sriracha to reduce the spice level.
- Adjust the amount of sugar used to suit your tastes.
- To Store: Keep in an airtight container in the fridge for up to 2 days.
- To Reheat: Warm on the stovetop over medium-low heat for best results.
- Mama says, "Check all of your labels!"
- The nutritional information is based on using shrimp and chili sauce.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 63g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 177mg | Sodium: 1747mg | Potassium: 497mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1266IU | Vitamin C: 50mg | Calcium: 98mg | Iron: 2mg