Seed Oil Free Gluten Free Shrimp Pad Thai
Total time55 min
Prep time20 min
Cook time20 min
4.7(27)
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz flat rice noodles (pad thai-style, about 3mm wide)
For the sauce
- 3 tbsp tamarind concentrate
- 3 tbsp tamari
- 2 tbsp fish sauce
- 2 tbsp light brown sugar
- 1 tsp sriracha
For the stir-fry
- 3 tbsp neutral oil (such as canola oil or vegetable oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 3 green onions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 3 large eggs, lightly beaten
- 2 cups bean sprouts
For serving
- ¼ cup roasted unsalted peanuts, roughly chopped
- 1 lime, cut into wedges
- dark green tops of green onions, thinly sliced (optional)
- dried red chili flakes (optional)
Instructions
- 1
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and bendable but still firm — they should not be fully soft. Drain and set aside.
- 2
In a small bowl, whisk together the tamarind concentrate, tamari, fish sauce, brown sugar, and sriracha until the sugar dissolves. Set the sauce aside.
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