Pad Thai is one of those takeout cravings that can feel off-limits when you're navigating a gluten-free lifestyle, mostly because soy sauce quietly sneaks wheat into so many versions. Here, tamari steps in as the soy sauce swap, and every other component — rice noodles, tamarind concentrate, fish sauce, eggs, and fresh aromatics — is naturally free of gluten, so the whole dish holds together without any workarounds that compromise flavor. The sauce is a beautifully balanced mix of tangy, savory, and just-sweet-enough, and it clings to the noodles in a way that tastes like it came from a proper wok kitchen. Thinly sliced chicken gets a quick high-heat sear before everything comes together in the pan, and the scrambled eggs folded right into the noodles give it that signature richness. Bean sprouts add a satisfying crunch at the end, and the finish of chopped roasted peanuts, fresh lime, and scallion greens makes every bowl feel complete. This recipe serves four, so it's just as good for a weeknight family dinner as it is for impressing guests who would never guess it was made with dietary restrictions in mind.
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Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 10 minutes, until pliable and slightly flexible but still firm — they will finish cooking in the wok. Drain and set aside.
Whisk together the tamarind concentrate, tamari, fish sauce, brown sugar, and rice vinegar in a small bowl until the sugar dissolves. Set aside.
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