Gluten Free Shrimp Pad Thai

A bowl of Shrimp Pad Thai topped with cilantro, chopped peanuts and lime wedges.

Shrimp Pad Thai is a stir-fry noodle dish with that special balance of sweet, spicy, salty and sour that is uniquely Thai. Try it!

Course Main Course

Cuisine thai

Keyword Shrimp Pad Thai

Servings people

Calories 504kcal

Author Cinde Little

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

Fish sauce is used like a condiment in almost every Thai dish, just as salt and soy sauce are used in other cuisines. It's essential so just buy it and use it. You'll be happy someone told you that.

In this recipe I give you a range of amounts for the sauce ingredients so you can adjust the four elements to suit your own taste. Make notes and perfect it.

Nutrition