Easy Gluten-Free Homemade Pad Thai Recipe

Ingredients

For the Rice Noodles

1 package thin Pad Thai rice noodles

For the Pad Thai Sauce

1 1/2 tablespoons gluten-free tamarind puree
3 tablespoons packed brown sugar
2 tablespoons gluten-free fish sauce
1 1/2 tablespoons gluten-free oyster sauce
1/4 teaspoon cayenne pepper
1 tablespoon fresh lime juice
1 tablespoon gluten-free Sriracha, or more to taste
2 tablespoons creamy peanut butter

For the Stir-Fry

2 to 3 tablespoons oil, divided
1/2 onion, thinly sliced, or 1 medium shallot, finely chopped
2 garlic cloves, finely minced
2 large eggs, lightly beaten
1 1/2 cups bean sprouts
1/4 cup garlic chives, cut into 1 1/4-inch pieces
1/4 cup finely chopped peanuts, divided

Optional Protein Additions

1 pound shrimp, peeled and deveined

or

1 pound boneless, skinless chicken breast, thinly sliced

or

14 ounces extra-firm tofu, pressed and cubed

For Serving

Fresh lime wedges
Additional bean sprouts
Ground chili pepper or cayenne pepper
Extra chopped peanuts
Fresh cilantro, optional

Directions

Step 1: Soak the Rice Noodles

Place the rice noodles in a large heat-safe bowl. Pour in enough boiling water to cover the noodles completely. Soak them for approximately 5 minutes, or until they are flexible but remain slightly firm in the center.

Immediately drain the noodles in a colander and rinse them under cold running water. Set them aside. Do not soak the noodles until completely tender because they will continue cooking when combined with the sauce.

Step 2: Prepare the Pad Thai Sauce

In a small bowl, combine the tamarind puree, brown sugar, fish sauce, oyster sauce, cayenne pepper, lime juice, Sriracha, and peanut butter.

Whisk until the brown sugar dissolves and the peanut butter is thoroughly incorporated. The finished sauce should be smooth and slightly thick. Set it aside while preparing the stir-fry.

Step 3: Cook the Optional Protein

If using shrimp, chicken, or tofu, heat 1 tablespoon of the oil in a large wok or skillet over high heat.

Add the selected protein and cook until nearly done. Cook shrimp until pink and opaque. Cook chicken until lightly browned and it reaches a safe internal temperature of 165°F. Cook tofu until golden on the outside.

Transfer the cooked protein to a clean plate and set it aside. If preparing chicken, do not return it to a plate or surface that held the raw chicken.

Step 4: Sauté the Aromatics

Add the remaining oil to the wok or skillet as needed. Add the onion or shallot and cook for approximately 1 minute, stirring frequently.

Add the garlic and cook for another 30 seconds, or just until fragrant. Watch the garlic closely so it does not burn.

Step 5: Scramble the Eggs

Push the onion and garlic to one side of the skillet. Pour the beaten eggs into the open side.

Allow the eggs to set briefly, then scramble them with a spatula. Once the eggs are cooked, stir them together with the onion and garlic.

Step 6: Add the Noodles and Sauce

Return the cooked protein to the skillet, if using. Add the soaked rice noodles, bean sprouts, and prepared Pad Thai sauce.

Use tongs or two large spoons to gently toss the ingredients until the noodles are evenly coated. 

Continue stir-frying for 1 to 2 minutes, allowing the noodles to finish cooking and absorb the sauce.

If the noodles appear dry or begin sticking together, add 1 to 2 tablespoons of water. Continue tossing gently until the sauce evenly coats the noodles.

Step 7: Finish the Pad Thai

Add the garlic chives and half of the chopped peanuts. Toss the ingredients together for approximately 30 seconds.

Remove the skillet from the heat promptly so the vegetables retain some of their fresh texture.

Step 8: Garnish and Serve

Divide the Pad Thai among four serving bowls. Garnish each serving with the remaining peanuts, additional bean sprouts, and fresh cilantro, if desired.

Serve immediately with fresh lime wedges. Squeeze the lime juice over the noodles just before eating, and add ground chili pepper or cayenne pepper for more heat.

Notes

Choose rice noodles labeled gluten-free, and verify the labels on every packaged ingredient. Fish sauce, oyster sauce, Sriracha, tamarind puree, and peanut butter may contain gluten-containing additives or face cross-contact during processing.

When cooking for someone with celiac disease or gluten sensitivity, prevent cross-contact by using clean cookware, utensils, preparation surfaces, and serving dishes.

Tamarind puree provides the characteristic sweet and tangy flavor of Pad Thai. Tamarind concentrate may be stronger, so it should not be substituted in the same quantity without adjusting it to taste.

Do not over-soak the rice noodles. They should be flexible but slightly firm when drained because they will continue softening in the skillet.

Pad Thai cooks quickly once the ingredients enter the hot pan. Measure and prepare all the ingredients before beginning the stir-fry.

Fresh garlic chives provide a traditional flavor, but green onions may be substituted if garlic chives are unavailable.

For vegetarian Pad Thai, use the tofu option and replace the fish sauce and oyster sauce with appropriately labeled gluten-free vegetarian alternatives.

For additional vegetables, add shredded carrots, thinly sliced red bell peppers, snow peas, or finely shredded cabbage.

For a nut-free variation, omit the peanuts and peanut butter. Use roasted sunflower seeds or pumpkin seeds for added texture and a suitable nut-free alternative to peanut butter in the sauce. 

Verify all substitute labels for dietary suitability.

Store leftover Pad Thai in an airtight container in the refrigerator for up to 2 days. Keep the garnishes in separate containers for the freshest texture.

Reheat the noodles gently in a skillet over medium heat. Add a small splash of water and toss carefully until warmed through.