Name: Gluten-Free Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 8 oz (225g) wide flat dried rice noodles; 2 tbsp neutral oil (like avocado or canola); 8 oz (225g) boneless, skinless chicken breast or thigh, thinly sliced (or pressed firm tofu cubes, or peeled shrimp); 2 cloves garlic, minced; 1 large shallot, thinly sliced; 1 large egg (optional, can omit for vegan); 1 cup fresh bean sprouts, divided; 1/4 cup chopped fresh chives or green onions, divided; 1/4 cup crushed roasted peanuts, for garnish; Lime wedges, for serving; For the Gluten-Free Pad Thai Sauce:; 3 tbsp Tamari (gluten-free soy sauce); 2 tbsp fish sauce (ensure gluten-free); 2 tbsp tamarind paste (or 1 tbsp lime juice + 1 tsp brown sugar as substitute); 1-2 tbsp palm sugar or light brown sugar, to taste; 1/2 tsp dried chili flakes (optional, adjust to spice preference)

Description

Master the art of authentic gluten-free Pad Thai at home with this perfectly balanced recipe. Enjoy chewy rice noodles coated in a symphony of sweet, sour, salty, and umami flavors.

Ingredients

8 oz (225g) wide flat dried rice noodles
2 tbsp neutral oil (like avocado or canola)
8 oz (225g) boneless, skinless chicken breast or thigh, thinly sliced (or pressed firm tofu cubes, or peeled shrimp)
2 cloves garlic, minced
1 large shallot, thinly sliced
1 large egg (optional, can omit for vegan)
1 cup fresh bean sprouts, divided
1/4 cup chopped fresh chives or green onions, divided
1/4 cup crushed roasted peanuts, for garnish
Lime wedges, for serving
For the Gluten-Free Pad Thai Sauce:
3 tbsp Tamari (gluten-free soy sauce)
2 tbsp fish sauce (ensure gluten-free)
2 tbsp tamarind paste (or 1 tbsp lime juice + 1 tsp brown sugar as substitute)
1–2 tbsp palm sugar or light brown sugar, to taste
1/2 tsp dried chili flakes (optional, adjust to spice preference)

Instructions

Prepare Noodles: Place rice noodles in a large bowl and cover with very hot (not boiling) tap water. Let soak for 15-25 minutes, or until pliable but still firm. Drain well and toss with 1 tsp oil to prevent sticking.
Make Sauce: In a small bowl, whisk together Tamari, fish sauce, tamarind paste, palm sugar, and chili flakes (if using). Taste and adjust for balance.
Cook Protein & Aromatics: Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken (or tofu/shrimp) and cook until almost done. Push to one side. Add minced garlic and shallots to the other side and sauté until fragrant (30 seconds).
Combine & Stir-fry: Add drained noodles to the pan. Pour Pad Thai sauce evenly over noodles. Using tongs, quickly toss and stir-fry over high heat, moving constantly, until noodles soften and absorb the sauce. Add half the bean sprouts and chives, toss quickly.
Add Egg (Optional): If using, create a space in the center, crack in the egg, scramble quickly, then incorporate into the noodles.
Final Touches & Serve: Continue to stir-fry for 1-2 minutes until noodles are fully cooked and sauce is thick. Remove from heat. Serve immediately, garnished with remaining fresh bean sprouts, chopped chives, crushed peanuts, and a fresh lime wedge.

Prep Time: 20 mins
Cook Time: 15 mins