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Gluten-Free Pad Thai - Bright, Tangy, and Weeknight-Friendly

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • Rice noodles: Flat rice sticks, 1/4-inch wide, 8 ounces. Check the label to confirm gluten-free.
  • Protein: 8–12 ounces shrimp (peeled), thin-sliced chicken thigh or breast, or extra-firm tofu (pressed and cubed).
  • Eggs: 2 large, lightly beaten.
  • Aromatics: 3 cloves garlic, minced; 2 green onions, sliced (whites and greens separated).
  • Vegetables: 1 cup bean sprouts; 1 small carrot, julienned; 1 cup shredded cabbage or snap peas (optional).
  • Oil: Neutral, high-heat oil (avocado, peanut, or canola).
  • Peanuts: 1/3 cup roasted, unsalted, roughly chopped.
  • Fresh herbs and garnish: Lime wedges, fresh cilantro, extra green onions, and optional Thai chilies or red pepper flakes.
  • 3 tablespoons tamarind paste (not concentrate; if using concentrate, start with 1–1.5 tablespoons and adjust)
  • 3 tablespoons gluten-free tamari (or coconut aminos for soy-free; adjust salt to taste)
  • 2–3 tablespoons palm sugar or brown sugar
  • 1–2 tablespoons fish sauce (make sure brand is gluten-free) or use extra tamari for vegetarian
  • 1 tablespoon rice vinegar or fresh lime juice
  • 1–2 teaspoons chili paste (like sambal oelek) or a pinch of red pepper flakes

Instructions

  • Soak the noodles: Place dry rice noodles in a large bowl and cover with hot tap water. Soak until pliable but not mushy, 20–30 minutes. Drain just before cooking.
  • Mix the sauce: In a small bowl, whisk tamarind, tamari, sugar, fish sauce, vinegar or lime, and chili paste. Taste and balance: you want tangy, sweet, salty, and a little spicy. Adjust to your liking.
  • Prep the add-ins: Beat the eggs in a small bowl. Pat your protein dry and season lightly with salt. Have garlic, onions, and veggies ready—Pad Thai cooks fast.
  • Cook the protein: Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high. Add shrimp, chicken, or tofu. Cook until just done (shrimp turn pink and curl, chicken is no longer pink, tofu is golden). Transfer to a plate.
  • Scramble the eggs: Add a little more oil if needed. Pour in eggs and scramble gently until just set. Slide them to the plate with the protein.
  • Sauté aromatics: Add 1 teaspoon oil. Toss in garlic and the white parts of the green onions. Stir 30 seconds until fragrant but not browned.
  • Add noodles and sauce: Add drained noodles to the pan. Pour in the sauce. Toss with tongs for 1–2 minutes until the noodles absorb the sauce and turn glossy. If they seem dry, splash in 1–2 tablespoons water.
  • Add veggies and protein: Return protein and eggs to the pan with bean sprouts, carrot, and any extra veg. Toss 1–2 more minutes. The noodles should be tender, not mushy. Remove from heat.
  • Finish and serve: Stir in the green parts of the onions. Top with chopped peanuts, cilantro, and chili. Serve with lime wedges. Taste and adjust at the table—more lime for brightness, a pinch of sugar for roundness, or a dash of tamari for salt.