Gluten Free Pad Thai

This Gluten Free Pad Thai is made with an authentic tamarind paste that packs it full of flavor. Use shrimp, or your favorite protein to make this a family favorite.

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Prep Time 15

Cook Time 20

Course Main Course

Servings

Ingredients

Pad Thai Sauce with Tamarind

1/2 cup Tamarind paste see notes if you don’t have tamarind paste
2 tbsp gluten free fish sauce
2 tbsp coconut aminos
2 tbsp coconut sugar

Pad Thai

16 oz gluten free pad Thai rice noodles cook to package instructions
2 tbsp avocado oil or olive oil to coat pan
1 small yellow onion
3 tbsp minced garlic
1 Lbs large shrimp (or protein of choice) Approx. 30-40 shrimp
4 farm fresh eggs beaten
1 cup shredded carrots
3/4 cup roasted peanuts
1 cup mung bean sprouts
1 tbsp lime juice
1 bunch green onions sliced
2 avocados sliced for garnish
red pepper flakes for garnish optional

Instructions

Make sure shrimp is thawed.
Prepare rice noodles according to package directions.
While rice noodles are being prepared, oil the bottom of a large pan or wok over medium high heat.
add shrimp, and sauté for about 2-3 minutes. Then add garlic, yellow onion and toss until shrimp is coated.
push shrimp to one side, then on the other side, pour beaten eggs in lines to make ribbons. Then use a spatula to blend the egg ribbons into the shrimp.
Add the carrots, sprouts, half of the peanuts and sauce. Mix well. Then add the noodles and toss gently together until well mixed.
Drizzle lime juice over the top, and then plate.
On each plate add green onion, avocado slices, fresh bean sprouts, the remaining peanuts and red pepper flakes if desired.

Notes