Rice noodles form the base here, soaking up a tangy-sweet tamarind sauce until every strand is glossy and deeply seasoned. Crisp-edged tofu and perfectly cooked shrimp get tossed back in alongside just-set egg, wilted bean sprouts, and fresh scallion greens for that signature street-cart texture contrast. Garlic-infused oil brings the aromatic backbone without any actual garlic pieces to worry about, which keeps the stir-fry clean and glossy in the wok. Once it's plated, crunchy peanuts, a bright squeeze of lime, and a scatter of cilantro or chili flakes wake everything back up. It's a fast, high-heat dish that comes together in well under a half hour once your noodles are soaked, and it holds onto all the salty-sour-sweet balance that makes pad thai so craveable. This one is a genuinely solid pick for a gluten free kitchen, no flavor sacrificed along the way.
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Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and slightly softened but still firm — they will finish cooking in the wok. Drain and set aside.
Whisk together the tamarind concentrate, tamari, maple syrup, fish sauce, and rice vinegar in a small bowl until smooth. Set aside.
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