Gluten-Free Shrimp Pad Thai

Dive into the bold and vibrant flavors of this Gluten-Free Shrimp Pad Thai, a homemade twist on the beloved Thai classic! Featuring tender gluten-free rice noodles tossed in a tangy-sweet sauce made with tamarind paste, gluten-free fish sauce, and lime juice, this dish is a perfect balance of savory and zesty. Juicy shrimp, crisp bell peppers, and crunchy bean sprouts come together in a wok for a delightful medley of textures, while a topping of roasted peanuts and fresh cilantro adds the perfect finish. Ready in just 45 minutes, this restaurant-quality meal is easy to prepare and ideal for those with gluten sensitivities. Whether it’s a weeknight dinner or a special occasion, this quick and flavorful gluten-free pad Thai is sure to impress!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 oz gluten-free rice noodles
• 12 oz shrimp, peeled and deveined
• 3 tbsp gluten-free fish sauce
• 2 tbsp tamarind paste
• 2 tbsp brown sugar
• 2 tbsp lime juice
• 3 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 eggs, beaten
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• 3 scallions, chopped
• 1 cup peanuts, roasted and chopped
• 0.5 cup fresh cilantro, chopped
• 4 lime wedges

Directions

Step 1

Soak the rice noodles in warm water for about 20 minutes or until they are tender but firm to the bite. Drain well and set aside.

Step 2

In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, and lime juice until the sugar is dissolved. Set the sauce aside.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of oil. Add minced garlic and stir-fry for about 30 seconds until fragrant.

Step 5

Push the garlic to one side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked and then mix with the garlic.

Step 6

Add the sliced red bell pepper to the skillet and stir-fry for 2 minutes.

Step 7

Add the drained noodles and pour the sauce over the top. Toss everything together until the noodles are well coated in the sauce.

Step 8

Return the shrimp to the skillet, along with the bean sprouts and chopped scallions. Stir everything gently to combine and heat through.

Step 9

Transfer the pad Thai to serving plates. Garnish with roasted peanuts, fresh cilantro, and lime wedges on the side. Serve immediately.

Nutrition Facts

Serving size	(1415.0g)

Amount per serving	% Daily Value*
Calories	2404.9

Total Fat 125.8g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 25.3g
Cholesterol 1034.4mg	0%
Sodium 5079.2mg	0%
Total Carbohydrate 196.6g	0%
Dietary Fiber 23.5g	0%
Total Sugars 52.6g
Protein 150.0g	0%

Vitamin D 80IU	0%
Calcium 495.1mg	0%
Iron 12.5mg	0%
Potassium 3111.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 23.8%

Carbs: 31.2%