Gluten free Shrimp Pad Thai is a stir-fry noodle dish with that special balance of sweet, spicy, salty and sour that is uniquely Thai. It's the national dish of Thailand and is just one of many gluten free dishes this cuisine has to offer. Thai food is a gift to the gluten free community so if it's new to you, get excited for this culinary adventure.
Pad Thai can become a quick weeknight dinner once you've made it three or four times. It is also a nice dinner for friends. Serve it with Spicy Shrimp Soup, a cucumber carrot salad and this amazing dairy free Coconut Ice Cream.
Jump to:
Ingredients
Shrimp Pad Thai almost always includes chicken, a combination that adds another element to the over all taste. The addition of bean sprouts is also quite specific. Some are stirred into the hot noodles and more are added fresh at the end to create the desired contrast.
- tamarind concentrate
- gluten free chicken stock
- fish sauce
- gluten free soy sauce
- chile sauce - I like sambal oelek
- brown sugar
- wide rice noodles
- chicken breast
- raw shrimp
- vegetable oil
- green onions
- garlic
- ginger root - Buy it fresh and keep it in the freezer if you don't use it often. Grate it right from frozen.
- Thai chilies - Buy these fresh and keep them in the freezer too. Cut and seed from frozen.
- egg
- bean sprouts
- cilantro
- peanuts
- lime
See recipe card for exact amounts.
Instructions: How to Cook Rice Noodles
Rice noodles deserve a place in every gluten free pantry. Pad Thai is commonly made with a wide rice noodle similar to fettuccini. Pour boiling water over them, let sit for 5 minutes. Drain and use.
Apparently, the biggest travesty in making Pad Thai is overcooking the noodles. Try not to do that.
In my pantry I always keep thin vermicelli noodles for salads, soup and salad rolls, plus this wider variety that I use in stir fry recipes.
Substitutions
Rice noodles - Substitute vermicelli noodles for the wider ones.
Fish Sauce - Here is a recipe for a vegan fish sauce substitute for anyone who can't eat fish.
Tamarind gives a unique sour taste to dishes. A reasonable substitute is to combine equal parts lime juice and brown sugar. For more on tamarind check out this post; Tamarind Concentrate vs Tamarind Paste.
Equipment
I can't say it enough, you really should have a wok. A standard flat bottom wok isn't expensive, will last for decades and the large cooking surface is excellent for more than just cooking Asian dishes.
In my in-person cooking classes I demonstrate cooking in a wok and cooking in a frying pan. Even the nicest All-Clad non-stick skillet can't compare to a wok. It's an excellent investment, trust me.
Top Tip
Fish sauce is a condiment used in almost every Thai dish, just as salt and soy sauce are used in other cuisines. If you haven't used it before my tip is to go and buy it. Don't smell it. Use it and you'll be happy someone told you to.
A Travel Tale from Thailand
From time to time I write a travel post for my friend Sue over at Travel Tales of Life. In this post, Thailand and Thai Red Shrimp Curry, I wrote about over adventures in Thailand many years ago.
Gluten Free Shrimp Pad Thai
Ingredients
SAUCE
- 1-1½ tablespoon tamarind concentrate
- ¼ cup gluten free chicken stock
- 3 tablespoon fish sauce
- 1 tablespoon gluten free soy sauce
- ½-1 teaspoon chile sauce I use sambal olek
- ⅛ teaspoon black pepper
- 3-4 tablespoon brown sugar
PAD THAI
- 8 oz wide rice noodles
- 1 boneless chicken breast, cut into small pieces
- 1 tablespoon gluten free soy sauce
- 12-15 medium raw shrimp, shells removed
- 2 tablespoon vegetable oil
- 4 green onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon grated ginger root
- 1-2 fresh Thai chilies, sliced
- 1 egg
- 2 cups fresh bean sprouts
TOPPINGS
- ¼ cup chopped fresh cilantro
- ⅓ cup salted peanuts, chopped
- 1 lime, cut into 4 wedges
Instructions
SAUCE
- Make the sauce and set aside.
PREP NOODLES and CHICKEN
- Place rice noodles in a large bowl and pour boiling water over them. Let sit for 5 minutes until soft and almost cooked through. Drain and set aside.
- Toss chicken with 1 tablespoon soy sauce. Set aside.
COOK PAD THAI
- Heat 2 tablespoon oil in wok over medium-high heat. Add green onion, garlic, ginger and chiles. Stir-fry 1 minute.
- Add chicken and stir-fry 2 minutes. Add shrimp and stir-fry another 2 minutes.
- Push all ingredients up the sides of the wok making room in the center. Break the egg right into the wok and quickly stir-fry to scramble, about 1 minute.
- Mix everything together then add noodles. Pour on half the Pad Thai sauce and stir together (I like to use a pasta server and a flat scraper).
- Add the remaining sauce as the wok dries out and continue cooking until the sauce is gone and the noodles are fully cooked, about 5 minutes. If the noodles are not cooked enough add 1 tablespoon of water and stir-fry for another minute.
- Turn off the heat and mix in 2 cups bean sprouts.
SERVING
- Divide Pad Thai among 4 bowls. Divide the second amount of bean sprouts, peanuts, cilantro and a lime among the bowls. These complete the taste and are all meant to be eaten.
Notes
Nutrition
Frequently Asked Questions
Yes, this Vegan Fish Sauce Substitute is made with dried shiitake mushrooms and gluten free soy sauce. Fish sauce is essential for Thai and Vietnamese cuisine so this substitute is absolutely necessary for anyone who eats vegan or has a fish allergy.
__________________________________________________________________________
New here? I've got the help you need to learn to make gluten free food the whole family wants to eat. Subscribe and your resource, 29 Tips for using gluten free flour.
🎉 I made it into the Top 100 Gluten Free Blogs for 2025. Learn all the ways I can help you by visiting this page, Everyday Gluten Free Gourmet.
_________________________________________________________________________
Leave a Reply