Gluten Free Pad Thai with Shrimp

Total time55 min

Prep time20 min

Cook time20 min

Rice noodles are the heart of this stir-fry, soaking up a tangy-sweet tamarind sauce until every strand is glossy and just tender with a little chew left in it. Crisp-edged tofu and plump, quickly seared shrimp add texture and heft, while a fast scramble of egg folds right into the noodles for richness in every bite. Fresh bean sprouts go in at the very end so they stay snappy, and a scatter of chopped peanuts and sliced green onion tops gives the finished plate crunch and color. A squeeze of lime at the table brightens the whole dish, and a pinch of chili flakes lets everyone dial up the heat to their liking. This one comes together quickly in a single wok, making it a solid weeknight option for a gluten free table.

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Ingredients

4 servings

For the noodles

8 oz dried flat rice noodles (about 3mm wide)
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For the sauce

3 tbsp tamarind concentrate
3 tbsp fish sauce
2 tbsp palm sugar or light brown sugar
1 tsp sriracha or chili garlic sauce

For the stir-fry

1 lb large shrimp (21–25 count), peeled and deveined
3 tbsp neutral oil (such as vegetable oil or canola oil), divided
4 oz extra-firm tofu, pressed and cut into ½-inch cubes
3 cloves garlic, minced
3 green onions, white and light green parts thinly sliced, dark green tops reserved for garnish
2 large eggs, lightly beaten
2 cups bean sprouts

For serving

¼ cup roasted peanuts, roughly chopped
2 limes, cut into wedges
reserved dark green onion tops, thinly sliced
dried chili flakes, for serving (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, fish sauce, palm sugar, and sriracha until the sugar dissolves. Set the sauce aside.

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