About the Recipe
Here is a gluten-free, easy-to-make homemade Pad Thai recipe that authentically captures the vibrant flavors and delightful textures of a high-quality takeout order from your favorite Thai restaurant. This delectable dish is not only incredibly easy to prepare at home, with all necessary ingredients readily available at local supermarkets or grocery stores, but also remarkably versatile enough to accommodate a variety of protein options to suit your culinary preferences or dietary requirements. While shrimp is the primary protein in this version, you can easily substitute it with chicken, tofu, or a medley of colorful vegetables such as bell peppers, carrots, and snap peas to create a dish that perfectly matches your taste preferences or dietary needs. This adaptability ensures that the dish caters to both meat enthusiasts and vegetarians alike, making it a crowd-pleaser for any occasion. Moreover, the gluten-free adaptation guarantees that everyone, regardless of dietary restrictions, can enjoy this classic dish without compromising on flavor or texture, making it ideal for gatherings, family dinners, or even casual get-togethers with friends. Prepare to impress your friends and family with a homemade Pad Thai that not only rivals any takeout order but also brings the authentic taste of Thailand right to your dining table.
Ingredients
1 package Thai Kitchen Pad Thai thin rice noodles
Sauce
1 ½ tablespoons gluten-free tamarind puree
3 tablespoons(packed) brown sugar
2 tablespoons gluten-free fish sauce
1 ½ tablespoons gluten-free oyster sauce
¼ teaspoon cayenne pepper
1 tablespoon fresh lime juice, plus lime wedges for serving
1 tablespoon Sriracha hot sauce , or more, to taste
2 tablespoons creamy peanut butter
Stir Fry
2 - 3 tablespoons oil
½ onion , sliced or 1 medium shallot, finely chopped
2 garlic cloves , finely chopped
2 eggs , lightly whisked
1 ½ cups of beansprouts
¼ cup garlic chives, cut into 1 ¼ pieces
¼ cup finely chopped peanuts
For serving
Lime wedges (essential)
Ground chili or cayenne pepper (optional)
More beansprouts
Preparation
Place noodles in a large bowl and pour over plenty of boiling water. Soak them for 5 minutes, then drain them in a colander and quickly rinse them under cold water. Avoid leaving them sitting for more than 5-10 minutes.
In a small bowl, mix the sauce.
Heat 2 tablespoons of oil in a large non-stick pan (or a well-seasoned skillet) over high heat. Add the garlic and onion, and cook them for 30 seconds.
Next, add the protein and cook it for 1 ½ minutes until it’s mostly cooked through.
Push the protein to one side of the pan and pour the egg into the other side. Scramble the egg using a wooden spoon (add a touch of extra oil if the pan is too dry), then mix it into the chicken.
Now, add the bean sprouts, noodles, and sauce to the pan. Toss everything gently for about 1 ½ minutes until the sauce is absorbed by the noodles.
Finally, add the garlic chives and half of the peanuts. Toss everything through quickly and then remove the pan from the heat.
Serve the noodles immediately, sprinkled with the remaining peanuts and lime wedges on the side. You can also add a sprinkle of chili and a handful of extra bean sprouts on the side if you like (this is the Thai way!). Squeeze over lime juice to taste before eating.
Notes