Name: Gluten-Free Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 8 oz flat wide rice noodles (Pad Thai noodles), gluten-free; 2 tbsp neutral oil (like canola or grapeseed); 8 oz boneless, skinless chicken breast or thighs, thinly sliced (or 8 oz peeled and deveined shrimp or 1 block firm tofu, pressed and cubed); 2 cloves garlic, minced; 1 large egg, lightly beaten; 3 cups fresh bean sprouts, divided; 3 Green onions or garlic chives, chopped; 1/4 cup tamarind paste (seedless, unsweetened); 1/4 cup gluten-free fish sauce; 3 tbsp coconut sugar or brown sugar; 1-2 tsp Sriracha or chili flakes (to taste); 1/4 cup roasted peanuts, crushed, for garnish; 2 tbsp fresh cilantro, chopped, for garnish; 2 lime wedges, for serving

Description

Master the art of authentic gluten-free Pad Thai with chewy rice noodles and a perfectly balanced sweet, sour, and savory sauce. This recipe brings the vibrant flavors of Thailand straight to your gluten-free kitchen.

Ingredients

8 oz flat wide rice noodles (Pad Thai noodles), gluten-free
2 tbsp neutral oil (like canola or grapeseed)
8 oz boneless, skinless chicken breast or thighs, thinly sliced (or 8 oz peeled and deveined shrimp or 1 block firm tofu, pressed and cubed)
2 cloves garlic, minced
1 large egg, lightly beaten
3 cups fresh bean sprouts, divided
3 Green onions or garlic chives, chopped
1/4 cup tamarind paste (seedless, unsweetened)
1/4 cup gluten-free fish sauce
3 tbsp coconut sugar or brown sugar
1–2 tsp Sriracha or chili flakes (to taste)
1/4 cup roasted peanuts, crushed, for garnish
2 tbsp fresh cilantro, chopped, for garnish
2 lime wedges, for serving

Instructions

Soak Noodles: Place the rice noodles in a large bowl and cover with hot (not boiling) water. Let them soak for 10-15 minutes, or until pliable but still firm. Drain well and rinse with cold water to prevent sticking.
Prepare Sauce: In a small bowl, whisk together the tamarind paste, gluten-free fish sauce, coconut sugar, and Sriracha until the sugar dissolves.
Cook Protein: Heat 1 tbsp oil in a large wok or skillet over high heat until smoking. Add chicken/shrimp/tofu and stir-fry until cooked through and lightly browned (about 3-5 minutes). Remove from wok and set aside.
Aromatics & Egg: Add remaining 1 tbsp oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant. Pour in the beaten egg and quickly scramble until just set.
Combine: Add the drained noodles to the wok, along with the Pad Thai sauce. Toss vigorously to coat the noodles evenly. Add the cooked protein back to the wok.
Final Toss: Add two-thirds of the bean sprouts and all of the chopped green onions/garlic chives. Stir-fry for another 1-2 minutes until vegetables are slightly wilted but still crisp.
Serve: Transfer immediately to serving plates. Garnish generously with crushed peanuts, fresh cilantro, and the remaining fresh bean sprouts. Serve with fresh lime wedges on the side.

Prep Time: 20 mins
Cook Time: 15 mins